Toastmaster 1196, Bread Box 1196 Use And Care Manual
READ AND SAVE THESE INSTRUCTIONS
Use and Care Guide
Recipe Book
Model 1196
WARNING: A risk of fire and electrical shock exists in all electrical appliances
and may cause personal injury or death. Please follow all safety instructions.
?? QUESTIONS ??
Before Contacting Your Retailer Call
TOLL-FREE 1-800-947-3744
and talk to one of Toastmaster’s
Bread Box™Experts.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed to reduce the risk
of fire, electric shock and injury to persons, including the following:
•
Read all instructions before using the appliance.
•
To protect against electrical shock do not immerse cord, plug, or appliance in water or other liquid,
(see instructions for cleaning).
•
Do not touch hot surfaces. Always use oven mitts when handling the hot bread pan or bread.
•
Close supervision is necessary when this appliance is used near children.
•
This appliance not for use by children.
•
Unplug the unit from outlet when not in use and before cleaning. Allow to cool before attaching or
removing parts.
•
Avoid touching moving parts.
•
Do not operate the appliance with a damaged cord or plug or after the appliance malfunctions, or has
been dropped or damaged in any manner. Return the appliance to the nearest authorized service
center for examination, repair, electrical or mechanical adjustment.
•
Do not use outdoors.
•
Do not let cord hang over edge of the table or counter or touch hot surfaces.
•
Do not place on or near hot gas or electric burner, or in a heated oven.
•
To disconnect, grip the plug and pull out from the wall outlet. Never pull on the cord.
•
Do not use the appliance for other than the intended use.
•
This product is intended for household use only.
•
Use accessory attachments only if recommended by Toastmaster Inc.
SAVETHESE INSTRUCTIONS
THIS PRODUCT FOR HOUSEHOLD USE ONLY
CAUTION: A short power supply cord is provided to reduce the risk of personal injury resulting from
becoming entangled in or tripping over a longer cord.Extension cords are ava i l a ble from local hardwa r e
stores and may be used if care is exercised in their use. If an extension cord is required, special care
and caution is necessary.Also, the cord must be (1) marked with an electrical rating of 125V. and at
least 13A., 1625W., and (2) the cord must be arranged so that it will not drape over the countertop or
tabletop where it can be pulled on by children or tripped over accidentally.
ELECTRIC POWER: If electric circuit is overloaded with other appliances, your bread maker may not
operate properly.Breadmaker should be operated on a separate electrical circuit from other operating
appliances.
POLARIZED PLUG: This appliance has a polari zed plug (one blade is wider than the other). As a
s a fe t y feature to reduce the risk of electric shock, this plug is intended to fit in a polarized outlet only
one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a
q u a l i f i e d electrician. Do not attempt to defeat this safety feature.
- 3 -
BEFOREYOUR FIRST USE
Carefully unpack the breadmaker and remove all packaging materials.To remove any dust that may
h ave accumulated during packaging, wipe the bread pan, kneading blade and the outside of the
b r e a d m a ke r with a clean, damp cloth. Do not use harsh or abra s i ve cleaners on any part of the
b r e a d m a ke r.
Warning: Do not immerse the cord, plug, bread pan or base in water or other liquid. Do not use metal
scouring pads on any part or parts of the breadmaker because pieces of the pad may break off and
touch electrical parts, creating a risk of electric shock.
Place the bread machine on a dry, stable surface away from bu rners and away from areas where
c o o k i n g grease or water may splatter onto it.
After placing the bread pan in the breadmaker, move it to the back of the counter, away from the edge.
Plug the breadmaker into a 120 volt 60 Hz AC only outlet.
IMPORTANT SAFETY TIPS
•
Keep the breadmaker out of the reach of infants and children, especially while it is hot. If any control
pads are accidentally touched, the operation may stop.
•
Place the breadmaker at least 2 inches away from walls.
•
Do not cover the breadmaker with towels or any other material because steam would not be able to
escape.
•
Do not remove the bread pan or insert your hand into the bread pan during operation. If you need to
remove the bread pan before operation is complete, first press the STOP pad to stop operation of the
breadmaker.
•
Unplug unit and allow to cool. Remove any flour, bread crumbs or other materials from the inside of
the inner case using a damp sponge or cloth or a small, portable vacuum cleaner.
•
This breadmaker will bake up to a 1
Do not exceed the recommended ingredient capacity of the breadmaker.If you do so, the bread may
not mix or bake correctly and the breadmaker may be damaged.The maximum amount of flour to be
used for the BAKE settings is approximately 3 cups.The maximum amount of prepackaged bread-
maker bread mixes is 3 cups.The maximum amount for the DOUGH setting is 3
•
Handle the bread pan with care. Remove the bread pan by turning clockwise and pulling straight
up on the handle. Do not turn or shake the bread pan while taking it out. If the bread pan is
d a m a g e d or bent, the temperature sensor will not work properly.Handle hot bread pan using pot
holders or oven mitts.
1
⁄
2
pound loaf of bread.
1
⁄
2
cups flour.
- 4 -
TABLE OF CONTENTS
IMPORTANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
BEFOREYOUR FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
BREADMAKER INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6~9
•
Basic features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
•
Program specification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
•
Parts and functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
•
Control panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
INSTALLATION AND SAFETY PRECAUTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10~11
HOWTO CLEAN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
INGREDIENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13~15
•
Yeast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
•
Flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
•
Fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
•
Liquids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
•
Lemon Juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
•
Cinnamon and Garlic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
•
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
•
Substitutes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
•
Bread Mixes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17~21
•
Programming (Basic, Whole Wheat, French and Rapid Bread) . . . . . . . . . . . . . . . . . . . . 17~19
•
Programming the Delay Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
•
Programming Sweet and Whole Wheat Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
•
Programming Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
•
Baking Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
•
Crust Treatments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
CUTTING AND STORING YEAST PRODUCTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
COOKBOOK GUIDE (RECIPES) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23~60
•
Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25~42
•
Doughs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43~60
BEFORE REQUESTING SERVICE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61~65
•
Problems and Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
•
Service Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
•
Before Requesting Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62~63
•
Questions and Answers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
•
Display Signals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
SPECIFICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
- 5 -
R Parts and Functions
- 8 -
R Control Panel
- 9 -
Read this manual and follow these simple safety precautions before using this appliance.
The breadmaker should be placed on a
1
heat resistant surface and away from
direct sunlight.
Allow at least 2 inches clearance on all
2
sides of the breadmaker when it is in
use.
Do not use the breadmaker near a
4
source of heat or where it is unstable.
Keep the breadmaker away from babies
and children.They may touch the control
pads or hot surfaces during operation.
Plug the breadmaker into a properly
3
wired wall outlet (120V/60Hz only).
Do not cover the breadmaker with anything, or put anything in the breadmaker
(except the bread pan) because this may
cause a fire or a malfunction.
- 10 -
Do not open the lid or remove the bread
7 9
pan during operation.
The lid may be only opened on the Sweet
Bread or Whole Wheat Bread program to
add extra ingredients at the indicated
time (beeper sounds 4 times). Lifting the
lid during operation will allow warm air to
escape, thereby hindering the RISE and
BAKE stage.
Do not immerse the bread pan in water.
It may cause the shaft to malfunction.
Wipe pan with a damp cloth to clean.
Do not dent or damage the bread pan.
The breadmaker will not operate
properly if it is damaged.
8
Never immerse the breadmaker, cord or
plug in water.
This would be very dangerous.
Be sure to disconnect the power cord
by pulling out the plug, and allow the
breadmaker to cool down before
storing.
- 11 -
HOW TO CLEAN
CLEANING (Always unplug unit)
ANY SERVICING REQUIRING DISASSEMBLY, OTHER THAN THE CLEANING DESCRIBED
BELOW, SHOULD BE PERFORMED BY AN AUTHORIZED SERVICE REPRESENTATIVE.
• Avoid using any cleaning agent other than
dish detergent.
• Do not use steel wool or other abrasive
materials.
• Do not wash the removable parts in the
dishwasher.
• Wipe the shaft with a soft cloth or sponge to
prevent damage to the seal packing. Allow to
dry before storing the pan inside the breadmaker.
• Do not immerse the bread pan in water.Wipe
clean with a damp cloth, then dry thoroughly.
• Wipe the exterior with a damp dish cloth after
each use. Do not immerse in water or splash
with water.
• After using, cool and wipe out crumbs or flour
from the oven interior with a dampened washcloth. A dampened, small soft brush may also
be used.
• It is not necessary to remove the kneading
blade for cleaning. But if you wish to, it must be
removed after each use.
• To remove, fill the pan with hot soapy water
and allow it to soak for 20 minutes. Wash it
with a soft brush or cloth and dry thoroughly.
• Be sure breadmaker is completely cooled before storing.
• All removable parts should be thoroughly cleaned and dried.
• Store breadmaker with lid closed.
• Do not use metal utensils inside the bread
pan.They will damage the non-stick coating in
the pan.
NOTE: The non-stick coating may change color
after prolonged use.This is caused by moisture
and steam, and in no way affects performance.
STORING
- 12 -
INGREDIENTS
Congratulations! You have just acquired a TOASTMASTER Bread Box™.Toastmaster Inc. has
become a household name you can count on as has RED STAR®Yeast and TOASTMASTER have
combined their efforts to provide the exciting recipes in this cookbook. Many hours of developing and
testing these recipes were necessary to assure you, the home baker, a variety of delicious homemade
breads. This bread box will bake up to a 1
of flour.
While some of you have been baking breads using traditional methods for years, others may have no
experience at all. Actually, neither group has an advantage over the other since using a bread machine
is a completely new concept in bread making. To achieve optimum results, please take a few minutes
and read the following information before you even shop for the ingredients. All ingredients except
water should be at room temperature.
R Yeast:The Number One Ingredient
1
⁄
2
pound loaf of fresh bread containing approximately 3 cups
RED STAR®Active DryYeast was used in developing all the recipes in this book. However, RED STAR
QUICK-RISE™Yeast may also be used. We found that we did not have to vary the amount used when
we substituted one for the other in this TOASTMASTER Bread Box™.
Follow Package directions if using Bread Machine Yeast.
Because yeast can grind against itself and become ve ry fine, it is packaged by weight and not by
vo l u m e. A
1
⁄
4
oz. package of RED STAR®Yeast contains approximately 2
1
⁄
4
level teaspoons of yeast.
The activity of yeast will deteriorate when it is exposed to oxygen, moisture or warmth.Therefore, yeast
needs to be stored airtight and refrigerated or frozen.Yeast is granular and comes to room temperature
very quickly.
Yeast ferments sugar to leaven bread.White sugar, brown sugar, and honey may be interchanged
equally. Since honey is a liquid, decrease the water by the same amount as the honey added.
Sugar is the favorite food of yeast, too much sugar will cause the yeast to over-react, especially in a
bread machine program.The yeast will have a feeding frenzy and then become lethargic.The loaf of
bread will be small and dense. D ried fruits also contri bute sugar to the bread dough. Resist the
t e m p t a t i o n to add more than specified in the recipe.
Artificial sweeteners may not be used because the yeast cannot react with them.
R Flour: Bread Flour Is Essential
All types of flour are affected by a variety of factors, such as milling grades, moisture content, length of
s t o rage and manu fa c t u ring processes.Adjustments to the recipes may need to be made to compensate
for climactic changes in each region to ensure an excellent loaf every time.
®
Bread flour is a definite necessity. Milled from hard winter or spring wheat, it has a higher protein
c o n t e n t that makes it more durable than all-purpose flour.The protein, when mixed with liquid,
becomes gluten. When kneaded, gluten becomes elastic and gives the bread better stru c t u r e. I n
c o n t ra s t , a l l - p u rpose flour, milled from a combination of soft and hard wheat, becomes elastic too
e a s i l y for use in a bread machine and quickly loses its ability to stretch well. As a result, bread made
from all-purpose flour will be small and dense. Several well-known mills now market bread flour. It is
labeled bread flour on the package and is available at grocery stores.
Wheat is the only grain that contains the type of protein that becomes elastic when kneaded. Other
flours, such as rye, barley, oats, soy, rice, and buckwheat, add flavor and fiber to breads, but do not
add structure to the dough.Therefore, wheat flour is essential as a base when making breads with
other flour ingredients.
- 13 -
Be careful when adding wheat germ, vegetables, fruits, nuts, and liquid milk to recipes that you do not
exceed the amount listed.These products, if used in amounts which exceed the recipe directions, may
inhibit the rising of the bread.
Vital Wheat Gluten is produced by processing white flour one more step. White flour contains both
p r o t e i n and starch, and mills now can remove most of the starch leaving only the protein (gluten).This
is more expensive, but is used only in small amounts as an additive to regular flour.When gluten is
added to recipes containing whole grain flours, it improves the volume and shape of the loaf significantly.
Usually 1 teaspoon per cup of flour will make a difference. If more than a tablespoon per cup of flour is
used, however, the bread may be tough. Many grocery stores stock gluten in the flour section. Health
food stores and nutrition centers also usually carry this item.
To measure flour, spoon into measuring cup and level off with a bread knife. DO NOT:tap the cup,
pack the flour into the cup, or sift the flour.
Flour is best kept in an airtight container. If you need to store flour for a long period of time, keep it in
an airtight container in the freezer, not the refrigerator.Refrigerators tend to dry out flour.Whole grain
wheat flours, which have a higher oil content, will become rancid much more quickly than white flour
and should always be kept in the freezer regardless of the length of time you intend to store the flour.
Be sure, however, to allow all flours to return to room temperature before placing in the machine.
As a good rule of thumb, check the dough ball after the first 5 minutes of the initial kneading cycle. The
ball should be round, smooth-textured, soft and slightly tacky to the touch. If it does not form a ball and
is more like a batter, add 1 tablespoon of flour at a time until the appropriate consistency is reached. If
the mixture is too dry to form a ball or forms more than one ball, add 1 teaspoon of water and allow it
to absorb into mixture. Add more water if necessary.
R Fat: Dough Enhancer And Conditioner
Shortening is an American term for fat used in recipes.The recipes in this book use vegetable oil. Solid
shortening, butter or margarine may be substituted in equal proportion. Divide into small pieces before
placing in the machine. There will not be any noticeable flavor difference.The crust may be a little
crisper with butter. Margarine tends to make the crust a little rougher. Light or whipped margarine does
not work well.
R Liquids: Activate The Yeast And Bind The Dough
“Liquid” means all the wet ingredients used in the recipe.Traditional bread bakers have been taught
correctly that warm liquid (110~115°F) will activat e dry yeast. However, when yeast is used in a bread
machine, the liquid temperature most likely to provide a good environment for the yeast is 80°F. With
this temperature, the yeast activates gradually to accommodate the program of the machine. When
higher temperatures are used, not only does the yeast activate too quickly, but also the entire dough
becomes too warm. If the temperature of the dough is over 100°F during the rising times, the yeast
becomes very lethargic and is not able to work effectively.
When bread is kneading,the dough should be a soft, tacky ball. More flour, one tablespoon at a time,
may be added after 5 minutes of kneading if the dough is too wet. More liquid may also be added, one
teaspoon at a time, if the dough is too dry.If the bread falls during the baking cycle and/or is quite
coarse, reduce the total liquid amount.
When the machine is set on the delay timer, reduce the amount of liquid in most recipes by 1~3
teaspoons depending on the recipe and size of loaf and be sure the liquid is very cold.
- 14 -
Eggs are also considered part of the total liquid amount. One egg should measure
add additional water to equal
a d d i t i o n a l water to equal
1
⁄
4
1
⁄
8
cup per egg. An egg white is equal to
cup. Eggs need to be at room temperature before putting them in the
1
⁄
8
c u p. If it does not, add
1
⁄
4
cup. If it does not,
machine. If eggs are taken directly from the refrigerator, place them in a bowl of warm water to take off
the chill before cracking. DO NOT USE EGGS OR ANY PERISHABLE FOOD WITH THE DELAYED
SETTING.
Recipes which require nonfat dry milk can be substituted with liquid milk equally. Omit the dry milk
completely.You may also replace part or all of the water in the recipe with milk. Dry milk, like liquid
milk, will make the interior structure have a more velvety texture. Fresh milk is not recommended with
the delayed setting.
R Lemon Juice: Dough Enhancer
Lemon juice contains acidic acid, a natural dough enhancer.The addition of lemon juice (or vinegar
which also contains acidic acid) may help improve the overall structure of your loaf. (Only you, the
baker, will know it is there!)
R Cinnamon And Garlic: Not True Friends Of Yeast
Previously, cinnamon and sugar were sprinkled on dough before it was rolled up jelly roll fashion.
Adding it to the dough in a bread machine presents a problem. Cinnamon reacts with bread dough as
meat tenderizer reacts with meat. It breaks down the structure. Although it smells wonderful as it is
baking, the flavor is dissipated in the baking process.
DO NOT ADD MORE THAN LISTED IN THE RECIPE.
Garlic inhibits yeast activity. DO NOT ADD MORE garlic than that listed in the recipe. For more garlic
flavor use a spread for the bread rather than adding it to the dough.
R Salt: Regulates Yeast Activity
Salt is necessary to control the activity of yeast, disciplining it to work slowly and steadily.Without salt,
yeast acts very rapidly and gives out too quickly. Salt also strengthens the structure of the dough. If too
little or no salt is used, the bread will rise rapidly and then fall either before the baking or as soon as
the baking begins; the texture will also be coarse and uneve n . Some salt substitutes will wo rk
e f fe c t i ve l y.
R Substitutes
In our test kitchen, we experimented with several ingredient substitutions.We have found the following
substitutions to be acceptable, but caution that your results may vary significantly from ours.
MILK
Coffee creamer may be substituted for dry milk in equal proportions.
Liquid milk may be substituted for water in up to equal proportions. Make sure the milk is warmed to
80°F. The dry milk may be eliminated altogether.The loaf will be slightly smaller.The crust will be much
softer.
LEMON JUICE
Vinegar may be substituted for lemon juice in equal proportions.
SUGAR
One half the amount of sugar will produce both a slightly smaller loaf and a much lighter colored crust.
Honey may be substituted for sugar in equal proportions. You will need to reduce the liquid by the
same amount.
Brown sugar may be substituted for white sugar in equal proportions.
Yeast NEEDS sugar and so, no artificial sweetener should be used.
- 15 -
SALT
Salt-free recipes were not successful.
Salt substitutes did produce an acceptable loaf. However, the breads texture was somewhat more
coarse.
EGG
Egg beaters may be used as directed on the carton.
Two egg whites may be substituted for one egg.
REMEMBER, all egg products must be at room temperature.
R Bread Mixes
Use mixes labeled for 1-1
1
⁄
2
pound loaves. For best results use the RAPID Program. If using the delay
timer, use the BASIC BREAD program.When baking a mix with a high sugar content such as
Cinnamon Raisin or Apple Walnut, use the Sweet cycle.
Layer ingredients in bread pan in the following sequences:
If additional assistance is needed, expert help is available from Toastmaster (1-800-947-3744) or from
RED STAR®YEAST (1-800-445-4746 #4).
- 16 -
OPERATION
R Programming-Basic, Sweet,Whole Wheat, French and Rapid Bread
Open the lid and remove the bread
1
pan turning the bread pan clockwise
and then pulling straight up, using the
handle.
Mount the kneading blade on the
2
shaft.
Place all ingredients in the bread pan.
3
Make sure not to omit any ingredients.
NOTE: When using the timer, add the yeast
last on top of the flour and away from
the liquid. This is critical for good
results.
Place the bread pan in the bread-
4
maker and turn counterclockwise.
- 17 -
Close the lid slowly and tightly using
5
the handle. Plug in the breadmaker.
The display indicator will light up.
Press the START pad.
5
Notice that the time left for the bread
to be finished is displayed 3:40 and is
counting down (2:40 for Bread Rapid).
For the Whole Wheat and French
cycle the time displayed will be 4:00.
The first 20 minutes will be pre-heat
time to warm the ingredients and
allow the flour time to absorb water.
Select the desired Program and
6
Baking Control (medium, light, or dark
crust).The program and baking control
indicator should light up in the display
window.
The beeper will sound 8 times indicating the bread is done and cooled.After bread is done, if
8
you do not take the bread out of the breadmaker immediately, the bread is kept warm for 3
hours displaying [:H] on the remaining time (Not in rapid or dough cycle). After 3 hours. [End]
is displayed.
CAUTION: Do not touch the Breadmaker,
because it is very hot during baking. Do not
open the lid during operation. Heat will
escape and final result may be altered.
NOTE: The beeper sounds 4 times when baking is complete, cooling then proceeds.When
serving bread that is just baked, press the STOP pad first, then take the bread out form the
bread pan. (Be sure to use oven mitts, because the pan is ve ry hot.) Dissipate heat by
p l a c i n g a towel or other cloth under the bread before cutting.Turn the loaf on its side and cut
with a serrated knife.
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Press the STOP pad and remove the
9
bread pan using oven mitts.
Turn the bread pan upside down and
10
CAUTION:
• The bread pan, kneading blade and bread
will be very hot.
• Always unplug after each use.
shake the bread pan several times
to release the bread.
Place the bread on a
wire rack to cool and
allow the steam to
escape. Be sure to
remove the kneading
blade from the bread.
R Programming the DailyTimer
Set the timer for however long you want to wait before the bread is done (from 4:10 to 13 hours, in
10 minute intervals).
EXAMPLE: It is 9:00 p.m. now.The bread should be ready at 6:30 a.m. the next morning.
Set the timer for 9:30, because there are 9 hours and 30 minutes between 9:00 p.m. and
6:30 a.m.
1. When pressed, the time will
advance in 10 minute increments.
2. When constant pressure is
applied to the pad, the time will
advance quickly.
(Basic, Sweet,Whole Wheat and French Only)
NOTE: If you pass the desired
delay time, push the (¨) pad to
go back. Continually pressing the
() pad will advance the time
faster up to 13:00.
This is the longest that the timer
may be delayed. It will then count
down in 1 minute increments to
3:40, then it will start. On French
and Whole Wheat, it will start at
4:00.
3. Press the START pad and the
timer is set, and the colon
blinks. After one minute, 9:29 is
displayed, and the timer
continues to count down.
Colon will blink
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R
NOTE: SEE COOKBOOK GUIDE FOR RECIPES.
1. Press program to select Sweet or Whole Wheat Program.
2. Press the START pad. Notice that the timer displays 3:40
(4:00 for Whole Wheat) indicating how long it will take to
complete the bread making program.
3. For the sweet program after about 19 minutes from the start
(and 5 minutes before the secondary kneading is finished),
4 beeps indicate the time to add any additional ingredients
raisins, nuts, cheese, etc.The indicator panel will show 3:21.
For the whole wheat program, after about 1 hour and 30
minutes from the start (and 5 minutes before the secondary
kneading is finished), 4 beeps indicate the time to add any
additional ingredients raisins, nuts, etc.The indicator panel
will show 2:30.
Open the lid and add ingredients quickly and evenly
over the dough. Opening the
lid at this time will not stop
the kneading, so be careful.
Close the lid. Now the unit
will continue through the
remaining stages
automatically.
NOTE:
• Make sure you select the Sweet or Whole Wheat Program. If overlooked, the beeper will not
sound to indicate when to add the additional ingredients.
• If you add the additional ingredients before the machine beeps 4 times, the ingredients will be
chopped into smaller pieces.
• After adding the extras, quickly close the lid to prevent heat loss.
• It is better to select light baking control for a soft and delicious crust.
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R Programming Dough
The Delay Timer cannot be used for the dough program.
1. First choose a recipe from the Recipe Section.
2. Press the PROGRAM SELECT pad until #6 is displayed.
3. Press the START pad.The remaining time displays 1:03 and the
breadmaker will start to knead.
4. After 1 hour and 3 minutes the beeper will sound indicating the
time to remove the dough.
5. Fo l l ow your recipe directions to complete whatever you have
c h o s e n to make.
R Baking Control
The Baking Control function is used for any loaf of bread baked in the Automatic Breadmaker.
The Baking Control function is used to select the color of the crust. It can be baked medium, light
or dark, you choose!
1. Press more than one time, the baking control function will be
advanced as follows:
NOTE: It is not necessary to press the Baking Control pad when medium is desired. It is automati-
cally set on medium with each bake program.
R CrustTreatments (use only with dough program)
Always allow optimum rising of shaped dough.Then, use a pastry brush to gently apply the glaze. Bake
as directed in the recipe. For a shiny, golden crust, use Egg Glaze or Egg Yolk Glaze. For a shiny,
chewy crust, use Egg White Glaze, because egg yolk is not used, crust will not be as golden in color.
Egg Glaze Mix 1 slightly beaten egg with 1 tablespoon water or milk.
Egg Yolk Glaze Mix 1 slightly beaten egg yolk with 1 tablespoon water or milk.
Egg White Glaze Mix 1 slightly beaten egg white with 1 tablespoon water.
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