Zojirushi BBCC-V20 Owner's Manual

How to Enjoy Your Home Bakery Traditional

Operating Instructions & Recipes

Photo

BBCC – V20

CONTENTS

Important Safeguards
Specifications
Features
Components/Handling Instructions/Control Panel
Care & Cleaning/Storage
Accessories

4~5

6

~7

2
2
3

6

LET’S START BAKING

Characteristics of Ingredients/
 Ti
Basic Bread (Basic, Quick)
Using the Ti
Whole Grain (Basic W
Dough (Basic Dough, Quick Dough)
Jam
Cake
Sandwich
Home Made
Questions and A
Tr

oubleshooting Guide

ps on Using Your Bread Machine

mer

heat, Quick Wheat)

nswers/Abnormal Condition

8~9

10~11

12
15~18
19~25
26~27
28~29

3
31~32
33~34

35

0

WELCOME TO THE ZOJIRUSHI HOME BAKERY

Important
Safeguards

Specifications

WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS
BE FOLLOWED, INCLUDING THE FOLLOWING:

1. Read all instructions carefully.

2. Do not touch hot surfaces. Use knobs of lid. Do not close or clog the steam vent opening under any
circumstances.

3. To

protect against electrical shock, do not immerse cord, plug, or baking machine in water or other

liquid.

4. Close supervision is necessary when the appliance is used by or near children.

5. Unplug the power supply cord when the appliance is not in use, or before cleaning. A
before putting on or taking off

6. Do not use or operate the appliance with a damaged cord or plug, or after the appliance malfunctions,
or has been damaged in any manner.
dealer for examination, repair,

7. T

he use of accessory attachments not recommended or sold by the appliance manufacturer may cause

injuries.

8. Do not use outdoors.

9. Do not let the power supply cord hang over the edge of a table or counter,

10. Do not place the appliance on or near heat sources such as gas or electric stoves, ovens, or burners.
11

. Extreme caution must be given when moving the appliance containing hot contents or liquids.

12. A

lways attach plug to appliance first, then plug cord into the wall outlet. To disconnect, press RESET

and remove plug from wall outlet. Never pull on cord.

13. Do not use the appliance for other than intended or specified purposes.

14. Av

oid contacting moving parts.

15. If the lid is opened while baking or keeping bread warm, the unit will temporarily shut off
as you keep the lid open, beeps will keep sounding.

any parts, and before cleaning the appliance.

Return the appliance to the nearest authorized service facility or

or adjustment.

or touch hot surfaces.

llow to cool

. As long

Save These Instructions

THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY.

Note

A. A short power supply cord is provided to reduce the risk resulting from becoming entangled in or
tripping over a longer cord.
B. Extension cords are available and may be used if care is exercised in their use.
C. W

hen an extension cord is used:
(1) the marked electrical rating of the extension cord should be at least as great as the electrical rating of
the appliance, and
(2) the longer cord should be arranged so that it will not drape over the countertop or tabletop where it
can be pulled on by children or tripped over unintentionally.

This appliance has a polarized plug (one blade is
wider than the other). As a safety feature, this plug
will 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 qualified electrician. Do
not attempt to defeat this safety feature.

- 2 -

Specifications

Power consumption: Heater: 600W
Power consumption: Motor: 100W
Power supply: 120V, 60Hz
Dimensions: 17" x 10" x 12"
Weight: 17lbs.

FEATURES

Features

From fully automated baking of your everyday loaves to home-made treats for those
special occasions, the BBCC-V20 Home Bakery Traditional helps you imaginatively
expand your cooking repertoire.

The BBCC-V20 Home Bakery Traditional lets you enjoy an infinite variety
of home-made breads, cakes and even jams. It’s fast, easy healthful, tasty – and always fresh!

Features

1. A horizontal baking pan allows baking one full (2 lbs.) loaf of basic bread.

2. "Home Made" setting lets you expand your baking repertoire. You can easily bake French bread too!

3. "Quick" setting prepares bread in under two hours.

4. "Cake" and "Jam" settings are provided for menus other than bread.

5. A

compact design neatly fits countertops.

6. A

uto shut-off when lid is opened for added safety.

7. Programmable time lets you enjoy fresh baked bread any time you like. T
baking time for up to 13 hours. T
Sandwich and Home Made settings.

8. Crust Control function. T
the Basic, Quick, Cake and Home Made settings.

9. Vi

ewing Window The Viewing Window allows you to watch the baking process.

he time can be used with only the Basic, Basic Wheat, Basic Dough,

he Crust Control function lets you choose Light, Medium or Dark crust on

he time allows you to delay

- 3 -

COMPONENTS/HANDLING INSTRUCTIONS/

CONTROL PANEL

Component/
Handling Instructions/
Control Panel

Components

Plug

Heating Element

Safety Device

For safety reasons, the unit will not
operate unless the lid is closed.

At no time should anything be
pushed into the safety device
holes as this may result in injuries
or unit malfunction.

Kneading Blade

Baking Pan

Viewing
Window

Steam Vent

Main Body

Flange

Rotating Shaft

Lid

Control Panel

Power Supply
Cord

Handling Instructions

Removing the baking pan: Installing the baking pan: Attaching the kneading blade:

Grasp the baking pan’s shorter
flanges and pull toward you to
unlatch the spring. Then lift to
remove. Use oven mitts for
removing a hot pan.

Hold the baking pan’s shorter
flanges and place it right in the
center of the oven cavity. Press
down until it clicks into place.

- 4 -

Attach the kneading blade to the
rotating shaft and push down
firmly.

Be sure to attach the
kneading blade securely.

CONTROL PANEL

Control Panel

CRUST CONTROL key

For choosing the crust color desired:
Light, Medium and Dark (for Basic,
Quick, Cake and Home Made settings).

• Light
Lighter crust setting.

• Medium
Regular crust setting.

• Dark
Darker crust setting.

Use this key when you would like to
delay the completion of your bread or
dough. To set the timer, determine when
you would like your bread or dough to be
ready, then set the timer to reflect the
time difference between the present time
and the time you determined. The set
time increases in units of ten minutes
each time you press the key. Once the set
time exceeds maximum time of 13:00
(13 hours), the display returns to
minimum time.

Press this key to choose the dough
preparation/baking course you desire.

Basic

This setting is for baking basic bread using active
dry yeast.

Basic Wheat

This setting is for whole grain bread using active
dry yeast.

Basic Dough

This setting is ideal for making bread-style dough
using active dry yeast.

Quick

This setting is used for quickly baking a basic
bread using rapid rise yeast.

Quick Wheat

This setting quickly produces whole grain bread
using rapid rise yeast.

TIMER key

SELECT COURSE key

LIQUID CRYSTAL
DISPLAY UNIT

Indicate the time up to
completion of baking, the
crust color, etc.

HOME MADE COURSE
(TIME. CYCLE key)

Allows you to program the
bread baking process to your
specifications. (At the initial
setting, the French bread
baking process is
programmed.)

START/REST key

Press this key to start a
process or time operation.
Press and hold the key
slightly longer to cancel a
process is completed.

Quick Dough
This setting lets you quickly prepare bread-style
dough using rapid rise yeast.

Jam

Setting for making jam.
Cake
Setting for baking cake.

Sandwich

Optimized for making sandwich bread.
Home Made
Allows you to program the bread baking process to
your specifications.
(*At the initial setting, the French bread baking
process is programmed.)

COURSE Basic Basic Basic Quick Quick Quick Jam Cake Sandwich Home
Wheat Dough Wheat Dough Made

TIME 3:30 3:40 1:50 1:58 2:08 0:45 1:20 2:00 3:20 4:00

TIMER

CRUST
CONTROL

ADD
INGRE­DIENTS
BEEP

- 5 -

*

CARE & CLEANING/STORAGE

Care & Cleaning

Storage

!CAUTION!

TO AVOID ELECTRICAL SHOCK, FIRST UNPLUG THE UNIT AND ALLOW IT TO

COOL BEFORE CLEANING.

Dust and crumbs that collect inside the unit may cause scorching or uneven baking, so be sure to clean the
unit and baking pan after each use, following these steps:

Outer Body and Lid

Wipe off the outer body of the unit with a damp cloth. Wipe the lid as well. Clean the viewing window with
a moist paper towel, and wipe dry.

!CAUTION!

DO NOT IMMERSE THE UNIT IN WATER OR ANY OTHER LIQUID.

Baking Pan and Kneading Blade

Both the baking pan and kneading blade have coated nonstick surfaces. Harsh cleaners (such as abrasives
and metal scrubbers) or utensils (such as forks, knives and metal spatulas) must not be used on these parts
as you may scratch them. Over time, the nonstick surface may change color due to moisture and steam.
This is absolutely normal and has no effect on unit performance or use.

Remove the baking pan from the oven cavity prior to cleaning. Fill the empty baking pan with lukewarm
water and liquid detergent. Allow it to sit for 30 minutes before emptying the pan and removing the
kneading blade. If the kneading blade is difficult to remove, hold the kneading blade in one hand and use
your other hand to grasp the rotating shaft from beneath the pan. Turn both hands in opposite directions to
free the blade. Clean the inside of the baking pan with a soft sponge. You may use a very soft brush to
dislodge baked-on crumbs around the shaft and in the center of the kneading blade. Make sure you reattach
the kneading bade to the baking pan after cleaning. Never use a dish washer or dryer, as it may result in
deformation or discoloration of the components, or unit malfunction.

!CAUTION!

DO NOT IMMERSE THE BAKING PAN IN WATER OR ANY OTHER LIQUID.

Storage

Allow the unit to cool completely before storing it. Keeping the lid open
helps. Clean it as described above. Carefully dry all unit components and wipe off any moisture inside the
unit. To avoid damage to the unit, do not place any heavy objects on top of the lid.

- 6 -

ACCESSORIES

Accessories

Accessories

Measuring Cup:

Is for measuring liquids only;
filled to the brim it measures 1 cup.

Measuring Spoon:

May be used to measure yeast, sugar, salt, dry milk and spices. The large side measures 1 tablespoon; the
small side measures 1 teaspoon. The halfway mark on each measures one-half tablespoon and one-half
teaspoon, respectively.

(S)  (L)

How to Measure the Ingredients

Dry Ingredients:

1. Spoon the dry ingredients into the cup filling it to overflowing. Do not press or shake down.

2. Level by sweeping off the excess with a knife. To measure 3/4 cup flour, for example, fill and level the
1/2 and the 1/4 measuring cups. Spices and small amounts of dry and liquid ingredients are measured
in the measuring spoon which comes with unit. Be sure to level off

the same way.

Liquid:

1. The liquid should be poured into the
cup while the cup is place on a flat
surface and measured at eye level.

"Nested"

Measuring cup

It is most important for the best possible result every time
you bake bread, that you measure accurately and correctly.
Dry ingredients such as flour and sugar need to be
measured in "nested" measuring cups of the type that fit
inside each other. Thecome as 1/4, 1/3, 1/2, and 1 cup.
Liquid measuring cups are usually made of transparent
glass or plastic with lines marking the gradations.
The Zojirushi Home Bakery Traditional comes equipped
with a measuring cup and spoon USE THE MEASURING
CUP FOR LIQUIDS ONLY: it measures up to 1 cup when
filled to the very brim. The measuring spoon has a small
and large side. The large side measures 1 tablespoon to the
top: it measures 1/2 tablespoon or 1-1/2 teaspoons to the
halfway mark on that side. The smaller side of the
measuring spoon measures 1 teaspoon to the top and 1/2
teaspoon to the half mark.

Measuring Ingredients

- 7 -

CHARACTERISTICS OF INGREDIENTS

Characteristics of
Ingredients

Characteristics of Ingredients

• All Purpose Flour is a blend of refined wheat flour especially suitable for making cake, croissants and
pizza.

• Bread Flour is a type of wheat flour made from hard wheat that includes all of the gluten from the
grain. Since bread flour has a higher gluten from the grain. Since bread flour has a higher gluten and
protein content than all purpose flour, it is well-suited for use in yeast breads. Gluten gives structure
and height to the loaf, thus bread flour rises better than other flours. It produces a higher loaf and bread
that has a coarser texture.

• Cracked Wheat * is very coarse in texture. It comes from wheat kernels cut into angular fragments. It
gives whole grain breads a nutty flavor and crunchy texture.

• Gluten is an elastic protein found mainly in wheat flour (all flour contains some gluten). Gluten is an
important element in all yeast breads, as it gives bread its structure or framework. Flours with a high
gluten content make the best bread flours.

• Vital Wheat Gluten (also called vital gluten or wheat gluten) is the dried gluten protein obtained from
high protein, hard-wheat flour by rising off most of the starch. Adding gluten to bread recipes helps
improve the strength, texture and height of the loaf, it is especially useful in recipes that call for wheat
bread flour or low-gluten flours.

• Whole Wheat Flour, ground from the entire wheat kernel, is heavier, and richer in nutrients.

• Seven-Grain Cereal Blend** is a blend of cracked wheat, oats, bran, rye, corn meal, flax seeds, and
hulled millet.

• Active Dry Yeast feeds on sugar and ferments it, thus causing dough to rise. Active dry yeast (simply
dried granules of yeast) is made of tiny plants that change food (especially gluten and sugar) into
bubbles of carbon dioxide. As these bubbles expand, the bread rises. The recipes developed for the
Home Bakery used "Fleishmann’s Active Dry Yeast" or "Fleishmann’s Rapid Rise Yeast". Active dry
yeast should be kept in the freezer or refrigerator. Please be sure that fresh yeast isused. Using old
yeast is not recommended and may adversely affect the outcome of your bread.

• Butter and Oil tenderize texture of yeast breads. French bread gets its unique crust and texture from the
lack of added oils. However, breads that call for oils stay fresh longer. Butter should be measured and
cut into small pieces. The recipes developed for the Home Bakery used unsalted butter; however,
regular butter ormargarine can be substituted for unsalted butter.

• Eggs add richness and velvety texture to bread doughs. Use large-size eggs in these recipes.

• Homogenized Milk & Buttermilk add texture and flavor. You may substitute homogenized milk or
buttermilk for dry milk, but the loaf may be come out shorter and the crust may be darker than dry milk
breads.

• Salt is necessary when making yeast breads. It not only adds flavor but controls the growth of yeast,
which helps the bread rise. Too much salt can kill the yeast, but too little lets the dough rise so fast it
may fall before baking is complete. Salt also keeps bread from getting stale too quickly.

• Sugar is important for the color and flavor of breads, as well as to feed the yeast. Recipes that call for
sugar require granulated sugar. Do not substitute powdered sugar or brown sugar unless indicated.

• Fructose* is a naturally occurring sugar found in fruits, berries, and honey. The taste of fructose is
identical to that of common sugar with the added benefit that it is 1-1/2 times as sweet as sugar.
Fructose is a carbohydrate which must be accounted for in the diet.

* Available at health food stores.
** Available at health food store or in your local supermarket’s hot cereal department.

- 8 -

TIPS ON USING YOUR BREAD MACHINE

Tips on Using Your
Bread Machine

Tips on Using Your Bread Machine

Creating Your Own Yeast Breads

The recipes on the following pages are unique to the Home Bakery Traditional by Zojirushi. Each one
features ingredients that best complement a particular loaf of bread, and each was tested in our machines.
When creating your own yeast bread recipes or baking an old favorite, use this book as a guide for
converting portions from your recipe to the Home Bakery. These portion guidelines will result in a
heavier and somewhat coarser dough.

• Liquid ingredients should be placed into the baking pan first, then the dry ingredients. The yeast should
be added last and sprinkled on the dry ingredients so that the yeast doesn’t come in contact with any
liquid.

• Again, check our recipes for guidelines on how much of these ingredients youcan add to your doughs.
Be aware that additions like these tend to make doughs heavier and somewhat coarser in texture.

• If the room temperature is above 77
fresh and at room temperature.

• Changes in humidity or baking in high altitudes may require ingredient adjustments. Humidity tends to
make dough moister. High altitudes tend to make the loaves rise too quickly. For humidity, try adding
and extra tablespoon of flour to improve the consistency. Repeat if necessary until the dough forms a
nice ball. For high altitudes, decrease the amount of yeast by approximately 1/2 tablespoon, and decrease
the sugar slightly.

• For recipes using the timer cycle, milk or eggs or other perishables should not be used for food safety
reasons.

Tips on Dark Breads

Breads made with whole-grain flours such as whole wheat, or rye, require a bit more tender loving care
to insure that they achieve the height of deliciousness. Notice that some whole-grain breads may also call
for substantial amounts of bread flour, too. That’s because the darker flours need to be "lightened" with
white flour for the best-tasting, best-looking loaf.

∞ F, it is recommended to use refrigerated liquids. Flour should be

Special Glazes for Yeast Breads

Give your just-baked bread a professional finish. Select one of these special glazes to enhance your
bread.

Egg Glaze: Beat 1 large egg and 4 teaspoons of water together, brush generously over top crust of bread.
Melted Butter: Brush melted butter over just-baked bread for a softer, tender crust.
Milk Glaze: For a softer, shinier crust, brush just-baked bread with milk or cream.

- 9 -

Basic Bread
(Basic, Quick)

BASIC BREAD (BASIC, QUICK)

Now you’re ready to bake a delicious loaf of bread!

Basic Setting

Preheating

(20 minutes)

about

30 minutes

Kneading

Quick Setting

Preheating

(5 minutes)

about

25 minutes

Kneading

Basic

Use active dry yeast.

First

rising

Add Beep

First

rising

Add Beep

Stir

down

Stir

down

1:58

- 10 -

Second

rising

3:30

Second

rising

Quick

Use rapid rise yeast.

Stir

down

Third
rising

Baking

Complete Beep

Baking

Keep

warm

Complete Beep

Keep

warm

BASIC BREAD (BASIC, QUICK)

Basic Bread
(Basic, Quick)

Basic Steps

Operation Instructions & Recipes

BASIC STEPS

1. Remove the baking pan.

Open the lid, grasp the baking pan’s shorter
flanges and pull it toward you to unlatch the
spring. Then remove by lifting it straight up.

NOTE: If dry yeast contacts water, results may
not be ideal.

Kneading

Blade

Rotating

Shaft

2. Attach the kneading blades to the
baking pan.

Attach the kneading blade to the rotating shaft
and push down firmly.

Be sure attach the kneading blade securely.

3. Precisely measure ingredients and add
them into the baking pan in the
following order:

1) Water.

2) Add flour, sugar, dry milk, salt and butter.

3) Make a depression in the middle of the flour
and sprinkle yeast in it.
Make sure the yeast does not touch any
liquid.

4. Insert the baking pan into the unit
and close the lid.

Place the baking pan in the center of the oven
cavity and press down on it until it clicks into
place. Close the lid.

- 11 -

5. Plug the nit into outlet.

3:30 shows up in the display.

BASIC BREAD (BASIC, QUICK)

Basic Bread
(Basic, Quick)

Basic Steps

6. Select the desired setting.

1) Press the SELECT COURSE key to set the arrow (5) to "Basic" or "Quick"

2) Press the CRUST CONTROL key to set the arrow (3) to either Light, Medium or Dark to choose the
crust you want.

3) Press the START/REST key.

• The Operation Light will go on and the first process is shown
(i.e.PREHEAT)

• As the process continues, the indication advances from PREHEAT,
KNEAD, RISE then to BAKE.

• The ADD indicator will flash for five minutes until the KNEAD
process is complete. When it’s time to add ingredients such as raisins or
nuts, the unit will beep for the first 30 seconds of the indicator flashing.
Open the lid and add appropriate ingredients according to the recipe.

• The unit will count down remaining time at one-minute intervals until
the bread is done.

! CAUTION !
The unit is extremely hot
when baking. Be careful.

7. Beeps tell you the bread is done.

1) When baking is complete, beeps alert you that the bread is ready
and the Operation Light will turn off.

2) Press and hold the START/RESET key.
NOTE: This unit has a convenient function to prevent it from
resetting even if you accidentally press the START/REST key
during the baking cycle.

3) Remove the baking pan. Open the lid and use oven mitts to pull
the baking pan toward you by grasping the pan’s shorter flanges.
This will unlatch the spring so you can lift the pan to remove.

• If the START/REST key is not pressed after the baking cycle is
complete (after beeping stops), the unit automatically goes into
the "Keep Warm" mode for 60 minutes. Bread should be
removed as soon as possible to avoid getting soggy.

• When the "Keep Warm" cycle is over, the display appears as
shown.

Do not place a hot baking panon

top of the unit or any heat-sensitive

material. Damage to the unit or

! CAUTION !

material may result.

8. Remove the bread.

Turn the baking pan over and shake the loaf out.
If the baking blade remains in the bottom of
your loaf, allow the loaf to cool then use a
plastic spoon or rubber spatula to remove the
blade.

! CAUTION !

Be careful not to burn yourself.

9. After use…

Be sure to unplug the unit. Do not tug on the
cord.

Using the Timer

You can use the timer to program baking to complete at a desired time. The timer can be set in ten­minute intervals for a maximum setting of up to 13 hours.

1) Press the SELECT COURSE key to choose the setting you want.

2) Use the TIMER key to set your desired time.

3) Press the START/RESET key and make sure that the Operation Light goes on.
The display reads time in units of one minute increments.

NOTE

• The timer can be used with only Basic. Basic Wheat, Basic Dough, Sandwich and Home Made settings.

• Do not use timer settings for recipes that contain milk, juice, vegetables, eggs, etc. as they can easily
spoil.

- 12 -

BASIC BREAD (BASIC, QUICK)

Basic Bread
(Basic, Quick)

Basic Bread Loaf
Variations

Basic Bread Loaf Variations

Recipes listed in this section were originally
prepared for the Basic setting. By changing the
amounts of some ingredients, these recipes can also
be used for the Quick setting. Ingredient amounts
for the Basic setting are indicated in red and those
for the Quick setting in blue. Select the appropriate
amounts depending on the setting you’ve chosen.

BASIC WHITE BREAD

1-1/2 cups Water
4-1/4 cups Bread Flour
3 T

bsp. Sugar

2 T

bsp. Dry Milk
1-1/2 tsp. Salt
2 T

bsp. Butter

2 tsp. A

ctive Dry Yeast

ITALIAN HERB BREAD

1-1/2 cups Water
4-1/4 cups Bread Flour
2 T

bsp. Sugar
1-1/2 tsp. Salt
2 T

bsp. Olive Oil
1 tsp. Basil

2 tsp. A

ctive Dry Yeast

SUGAR FREE
WHITE BREAD

1-1/2 cups Water
4-1/4 cups Bread Flour
2 T

bsp. Fructose
1-1/2 tsp. Salt
2 T

bsp. Butter

2 tsp. A

ctive Dry Yeast

3 tsp. Rapid Rise Yeast

CHEESE ‘N’
ONION BREAD

1-1/8 cups Water
4-1/4 cups Bread Flour
1 T

bsp. Sugar
1-1/2 tsp. Salt
2 T

bsp. Butter
1-1/4 cups A
Shredded
1/3 cup Red Onion, Minced
2 tsp. A

merican Cheese,

ctive Dry Yeast

3 tsp. Rapid Rise Yeast

SWEET BREAD

1-3/8 cups Milk
1 Large Egg
4-1/4 cups Bread Flour
3 T

bsp. Sugar
1-1/2 tsp. Salt
2 T

bsp. Butter
1 tsp. Orange Peel
2 tsp. A

- 13 -

ctive Dry Yeast

3 tsp. Rapid Rise Yeast

CHOCOLATE BREAD

1-3/8 cups Milk
1 Large Egg
4-1/4 cups Bread Flour
3 T

bsp. Sugar
1-1/2 tsp. Salt
2 T

bsp. Butter
1 T

bsp. Unsweetened Cocoa
2/3 cup Chocolate Chips
2 tsp. A

ctive Dry Yeast

Basic Bread
(Basic, Quick)

Basic Bread Loaf
Variations

BASIC BREAD (BASIC, QUICK)

RAISIN BREAD

1-1/2 cups Water
4-1/4 cups Bread Flour
3 T

bsp. Sugar

2 T

bsp. Dry Milk
1-1/2 tsp. Salt
2 T

bsp. Butter
1 tsp. Cinnamon

2 tsp. A

When beep sounds add:
1 cup Raisins

3 tsp. Rapid Rise Yeast

ctive Dry Yeast

FAT FREE
APPLE OAT BREAD

1-2/3 cups Apple Juice
4-1/4 cups Bread Flour
1 T

bsp. Sugar
1-1/2 tsp. Salt
1 tsp. Cinnamon
2/3 cup Oats
2 tsp. A
When beep sounds add:
1/2 cup Diced Dried A

ctive Dry Yeast

pple

RUSSIAN KULICH

1-1/4 cups Milk
2 Large Eggs
1 tsp. A
4-1/4 cups Bread Flour
2 T

bsp. Sugar
1-1/2 tsp. Salt
2 T

bsp. Butter
1/2 cup Silvered A

2 tsp. A

When beep sounds add:
1/2 cup Chopped Dried Fruit

3 tsp. Rapid Rise Yeast

lmond Extract

lmonds

ctive Dry Yeast

BASIC WHITE BREAD
(1.5 lbs. SIZE)

1-1/8 cups + 1 Tbsp.
Water
3-1/4 cups Bread Flour
2 T

bsp. Sugar
1-1/2 T

bsp. Dry Milk
1 tsp. Salt
1-1/2 T

bsp. Butter

1-1/2 tsp. A

2-1/2 tsp. Rapid Rise Ye

ctive Dry Yeast

APPLE OAT BREAD

1-2/3 cups Apple Juice
4-1/4 cups Bread Flour
1 T

bsp. Sugar
1-1/2 tsp. Salt
2 T

bsp. Butter
1 tsp. Cinnamon
2/3 cup Oats
2 tsp. A
When beep sounds add:
1/2 cup Diced Dried A

RAISIN BREAD
(1.5 lbs. SIZE)

1-1/8 cups + 1 Tbsp.
Water
3-1/4 cups Bread Flour
2 T

bsp. Sugar
1-1/2 T

bsp. Dry Milk
1 tsp. Salt
1-1/2 T

bsp. Butter
1/2 tsp. Cinnamon

1-1/2 tsp. A

When beep sounds add:
3/4 cup Raisins

ast

2-1/2 tsp. Rapid Rise Yeast

ctive Dry Yeast

pple

ctive Dry Yeast

- 14 -

Whole Grain
(Basic, Wheat,
Quick Wheat)

WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT)

Making whole-grain bread is easy - and healthy!

Basic

Use active dry yeast.

Basic Wheat Setting

Preheating

40 minutes)

about

50 minutes

Kneading

Add Beep

Quick Wheat Setting

Preheating

(5 minutes)

about

25 minutes

Kneading

Add Beep

First

rising

First

rising

- 15 -

2:08

Stir

down

3:40

Stir

down

Second

rising

Second

rising

Quick

Use rapid rise yeast.

Stir

down

Third
rising

Baking

Complete Beep

Baking

Keep

warm

Keep

warm

Complete Beep

WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT)

Whole Grain
(Basic, Wheat,
Quick Wheat)

Basic Steps

1-5. Follow the same procedure as steps 1-5 for Basic Bread (see page 11).

6. Select the desired setting.

1) Press the SELECT COURSE key to set the arrow (5)
to "Basic Wheat" or "Quick Wheat."

2) Press the STA

• T

he Operation Light will go on and the first

process is shown (i.e. PREHEAT

• A

s the process continues, the indication advances

from PREHEAT,

• T

he ADD indicator will flash for five minutes until
the KNEAD process is complete. W
add ingredients such as raisins or nuts, the unit will
beep for the first 30 seconds of the indicator
flashing. Open the lid and add appropriate
ingredients according to the recipe

• T

he unit will count down remaining time at one­ minute intervals until the read is done.

RT/RESET key.

).

KNEAD, RISE then to BAKE.

hen it’s time to

! CAUTION !
The unit is extremely hot
when baking. Be careful.

7-9. Follows the same procedure as steps 7 – 9 for Basic Bread (see page 12).

If you want to use the timer, follow the same procedure as for using the timer for Basic Bread (see page

11). (The timer can be used with the Basic Wheat setting only.)

- 16 -

WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT)

Whole Grain
(Basic, Wheat,
Quick Wheat)

Whole Grain Bread
Variations

Basic Bread Loaf Variations

Recipes listed in this section originally prepared for
the Basic Wheat setting. By changing the amounts
of some ingredients, these recipes can also be used
for the Quick Wheat setting. Ingredient amounts for
the Basic Wheat setting are indicated in red and
those for the Quick Wheat setting in blue. Select the
appropriate amounts depending on the setting
you’ve chosen.

100% WHOLE
WHEAT BREAD

1-7/8 cups Water
5 cups Whole Wheat Flour
3 T

bsp. Sugar

2 T

bsp. Dry Milk

2 tsp. Salt

1-1/2 tsp. Salt

4 T

bsp. Vital Wheat Gluten
2 T

bsp. Butter

2 tsp. A

ctive Dry Yeast

LIGHT RYE BREAD

1-1/2 cups Water
4-1/4 cups Bread Flour
2/3 cup Ry
2 T

bsp. Sugar
1-1/2 tsp. Salt
2 T

bsp. Butter
1 T

bsp. Caraway Seed

2 tsp. A

3 tsp. Rapid Rise Yeast

e Flour

ctive Dry Yeast

3 tsp. Rapid Rise Yeast

SEVEN-GRAIN BREAD

1-1/2 cups Water
4-1/4 cups Bread Flour
2/3 cup Seven-Grain Cereal
2 T

bsp. Sugar

2 T

bsp. Dry Milk
1-1/2 tsp. Salt
2 T

bsp. Butter

2 tsp. A

3 tsp. Rapid Rise Yeast

ctive Dry Yeast

PUMPERNICKEL BREAD

1-2/3 cups Water
2-1/3 cups Bread Flour
1 cup W
1 cup Ry
3 T

bsp. Molasses
1-1/2 tsp. Salt
2 T

bsp. Vegetable Oil
4 T

bsp. Cornmeal
2 tsp. Instant Coff
2 T

bsp. Unsweetened Cocoa
5 T

bsp. Vital Wheat Gluten
2 tsp. A

- 17 -

hole Wheat Flour

e Flour

ctive Dry Yeast

ee

WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT)

Whole Grain
(Basic, Wheat,
Quick Wheat)

Whole Grain Bread
Variations

HONEY WHEAT
BREAD

1-3/8 cups Water
4-1/4 cups Bread Flour
1/2 cup Cracked Wheat
3 Tbsp. Honey
1-1/2 tsp. Salt
2 Tbsp. Butter
2 tsp. Active Dry Yeast

FAT FREE
BASIC WHEAT BREAD

1-2/3 cups Water
3-1/2 cups Bread Flour
1-1/2 cups Whole Wheat Flour
2 Tbsp. Sugar
1-1/2 tsp. Salt
2 tsp. Active Dry Yeast

ITALIAN WHEAT
BREAD

1-1/2 cups Water
2-2/3 cups Bread Flour
2 cups Whole Wheat Flour
2 Tbsp. Sugar
1-1/2 tsp. Salt
2 Tbsp. Olive Oil
1 tsp. Basil

2 tsp. Active Dry Yeast

3 tsp. Rapid Rise Yeast

100% WHOLE WHEAT
APPLE BREAD

2 cups Water
5 cups Whole Wheat Flour
3 Tbsp. Sugar
2 Tbsp. Dry Milk
1-1/2 tsp. Salt
2 Tbsp. Butter
1 tsp. Cinnamon
5 Tbsp. Vital Wheat Gluten
3 tsp. Active Dry Yeast
When beep sounds add:
1 cup Diced Dried Apple

WHOLE WHEAT NUT
BREAD

1-7/8 cups Water
5 cups Whole Wheat Flour
3 Tbsp. Sugar
2 Tbsp. Dry Milk
1-1/2 tsp. Salt
2 Tbsp. Butter
2/3 cup Walnuts Chopped
5 Tbsp. Vital Wheat Gluten

2 tsp. Active Dry Yeast

3 tsp. Rapid Rise Yeast

100% WHOLE WHEAT
FRUIT BREAD

2 cups Water
5 cups Whole Wheat Flour
3 Tbsp. Sugar
2 Tbsp. Dry Milk
1-1/2 tsp. Salt
2 Tbsp. Butter
1 tsp. Allspice
5 Tbsp. Vital Wheat Gluten
3 tsp. Active Dry Yeast
When beep sounds add:
2/3 cup Chopped Dried Fruit

100% WHOLE WHEAT
BREAD (1.5 lbs. SIZE)

1-1/2 cups Water
4 cups Whole Wheat Flour
2 Tbsp. Sugar
1-1/2 Tbsp. Dry Milk
1 tsp. Salt
1-1/2 Tbsp. Butter
3 Tbsp. Vital Wheat Gluten

1-1/2 tsp. Active Dry Yeast

2-1/2 tsp. Rapid Rise Yeast

- 18 -

100% WHOLE WHEAT
APPLE BREAD
(1.5 lbs. SIZE)

1-2/3 cups Water
4 cups Whole Wheat Flour
2 Tbsp. Sugar
1-1/2 Tbsp. Dry Milk
1 tsp. Salt
1-1/2 Tbsp. Butter
1/2 tsp. Cinnamon
4 Tbsp. Vital Wheat Gluten
2 tsp. Active Dry Yeast
When beep sounds add:
3/4 cup Diced Dried Apple

Dough
(Basic Dough,
Quick Dough)

DOUGH(BASIC DOUGH, QUICK DOUGH)

Use the Dough Setting to prepare dough for baking

rolls, croissants, or other favorites in your oven.

Basic

Use active dry yeast.

Basic Dough Setting

Preheating

(20 minutes)

about

30 minutes

Kneading

Add Beep

Quick Dough Setting

Preheating

(9 minutes)

about

25 minutes

Kneading

Add Beep

First

rising

First

rising

- 19 -

1:50

0:45

Stir

down

Stir

down

Second

rising

Second

rising

Quick

Use rapid rise yeast.

Baking

Complete Beep

Baking

Complete Beep

Keep
warm

Keep

warm

WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT)

DOUGH(BASIC DOUGH, QUICK DOUGH)

Dough
(Basic Dough,
Quick Dough)

Basic Steps

1-5. Follow the same procedure as steps 1-5 for Basic Bread (see page 11).

6. Select the desired setting.

1) Press the SELECT COURSE key to set the arrow ( ) to "Basic
Dough" or "Quick Dough"

2) Press the STA
and the first process is shown (i.e. PREHEAT
A

s the process continues, the indication advances from
PREHEAT,
T

he ADD indicator will flash for five minutes until the KNEAD
process is complete. W
raisins or nuts, the unit will beep for the first 30 seconds of the
indicator flashing. T
one-minute intervals until the dough is done.

7. Beeps tell you the dough is done.

1) When the cycle is complete, beeps alert
you that the dough is ready and the
Operation Light will turn off

2) Press and hold the STA

3) Remove the baking pan. Open the lid and
pull the baking pan toward you by
grasping the pan’s
will unlatch the spring so you can lift the
pan to remove.

RT/RESET key. The Operation Light will go on

).

KNEAD, then to RISE.

hen it’s time to add ingredients such as

he unit will count down remaining time at

.

RT/REST key.

shorter flanges. This

8. Remove the dough.

Prepare a lightly floured board. Gather the
dough at the center of the baking pan. Place it
on the board. Remove the dough carefully by
raising it gently. If the baking blade remains in
the bottom of your dough, remove the blade.

If you want to use the timer, follow the same procedure as for using the timer for Basic Bread (see page

12).

(The timer can be used for the Basic Dough setting only.)

- 20 -

9. After use…

Be sure to unplug the unit. Do
not tug on the cord.

10. Shape the dough and bake.

Shape the dough as you like and let it rise. Then
bake in an oven.

WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT)

DOUGH(BASIC DOUGH, QUICK DOUGH)

Dough
(Basic Dough,
Quick Dough)

Dough Variations

Dough Variations

Recipes listed in this section were originally prepared for the Basic Dough setting. By changing the
amounts of some ingredients, these recipes can also be used for the Quick Dough setting. Ingredient
amounts for the Basic Cough setting are indicated in red and those for Quick Dough setting in blue.
Select the appropriate amounts depending on the setting you’ve chosen.

CROISSANTS

2/3 cup Water
2 Large Eggs
2-1/4 cups Bread Flour
3/4 cup A
3 T
3 T

ll-Purpose Flour
bsp. Sugar
bsp. Dry Milk

1 tsp. Salt
3 Tbsp. Butter

1-1/2 tsp. Active Dry Yeast

1 cup Butter,
(for kneading into dough)

METHOD

Follow basic steps 1-7 for making dough (see
page 19).

1. Remove dough from baking pan. Put into
greased bowl. Cover with plastic wrap. Place in
refrigerator and allow to rest 30 minutes.

2. Roll dough into 20 x 14 in. rectangle on a light
floured surface. Using about 7 T
softened butter,
leaving 1/3 of dough unbuttered.

butter 2/3 of dough while

bsp. of

softened

4. Cut dough into three pieces and roll each piece
to 1/4-in. thick. Cut dough into triangles. (Wide
end should be about 3-1/2 in.)

Egg Glaze:
1 Large Egg, beaten
4 tsp. Wa

2 tsp. Rapid Rise Yeast

ter

3. Fold dough into thirds and repeat step 2 twice
more. A
prevent sticking. Cover completely with plastic
wrap and place in refrigerator for 1 to 2 hours
or overnight.

dd flour to rolling surface as needed to

- 21 -

5. Roll each triangle loosely starting from the
wide end, lay with seam-side down. Curve
ends.

6. Place on greased baking pan. Allow to rise for
about 40 to 50 minutes or until size doubles.

7. Brush lightly with egg glaze.

8. Bake at 375∞ F
golden brown and flaky.

for 10 to 15 minutes, or until

Makes 24 croissants.

WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT)

DOUGH(BASIC DOUGH, QUICK DOUGH)

Dough
(Basic Dough,
Quick Dough)

Dough Variations

TRADITIONAL
PIZZA DOUGH

1-1/2 cups Water
1-1/2 Tbsp. Olive Oil
3-3/4 cups Bread Flour
1-1/2 T

bsp. Sugar
1-1/2 tsp. Salt

1-1/2 tsp. A

Ve

getable Oil

2 tsp. Rapid Rise Yeast

ctive Dry Yeast

PIZZA DOUGH
WITH BEER

1-1/2 cups Flat Beer
3-3/4 cups All-Purpose Flour
3 T

bsp. Sugar
1-1/2 tsp. Salt
1-1/2 T

bsp. Butter

1-1/2 tsp. A

Ve

getable Oil

2 tsp. Rapid Rise Yeast

ctive Dry Yeast

METHOD

Follow basic steps 1-7 for making dough (see page 20).

1. Remove dough from baking pan. 2. Select shape variation of your choice.

THIN-CRUST PIZZA

1. Flour hands lightly. Shape dough into ball.
Divide ball in quarter.
Press each quarter of dough into greased, 12-in.
pizza pan, forming 1-in. edge.

2. Brush crust with oil. Cover and let stand 15
minutes.

3. Spoon tomato or pizza sauce over dough, top
with cheese and topping of your choice.

4. Bake 25 to 30 minutes at 400∞ F
bubbly and crust is golden brown. Makes four
12-in. pizzas.

or until cheese

THICK-CRUST PIZZA

1. Flour hands lightly. Shape dough into ball.
Divide ball in half. Press each dough into
greased, 12-in. pizza pan, forming a high edge.
2-4. Follow steps 2-4 for the T
recipe. Makes two 12-in. pizzas.

hin-Crust Pizza

CRUSTY ROLLS

Prepare Pizza Dough with Beer

1. Put dough on lightly floured board, divide into quarters, cut each quarter into 6 pieces.

2. Shape each piece into flattened oval-shaped ball.

3. Dip bottom of dough balls in cornmeal and place o greased baking sheet about 1-1/2 in. apart.

4. Slash tops of rolls with sharp knife or razor blade.

5. Cover dough lightly and allow to rise 30 minutes.

6. Brush rolls with one egg yolk beaten with 1 T

7. Bake rolls at 400∞ F,

8. Let cool on rack. Makes 24 rolls.

15 to 20 minutes.

- 22 -

bsp. water.

WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT)

DOUGH(BASIC DOUGH, QUICK DOUGH)

Dough
(Basic Dough,
Quick Dough)

Dough Variations

SOFT PRETZELS

Prepare Pizza Dough with Beer.

1. Put dough on lightly floured board, divide into
8 equal portions.

2. Cut each portion again into 6 equal portions.
Roll each piece of dough into pencil-thin line
about 20-in. long.

4. Twist ends once and lay down over bottom of
circle.

3. To shape into pretzel, pick up ends of line in
each hand and curve into circle, crossing ends
at top.

5. Place about 1 in. apart on well-greased baking
sheets. Brush with beaten egg and sprinkle
lightly with coarse salt, poppy seeds or sesame
seeds.

6. Bake at 400∞ F, 10 to 20 minutes.

7. For crispy pretzels, place cooked pretzels in cool oven on ungreased baking sheet. A
hours or overnight. T

8. For soft, chewy pretzels, serve warm from the oven. Serve with mustard. Makes 48 pretzels.

his process makes pretzels dry and crunchy.

- 23 -

llow to stand 3

WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT)

DOUGH(BASIC DOUGH, QUICK DOUGH)

Dough
(Basic Dough,
Quick Dough)

Dough Variations

BUTTER-RICH ROLL & BREAD DOUGH

1 cup Water
1 Large Egg
3-1/4 cups Bread Flour
4 T

bsp. Sugar

1 tsp. Salt

3 Tbsp. Dry Milk
1/4 cups Butter

1-1/2 tsp. A

ctive Dry Yeast

METHOD

Follow basic steps 1-7 for making dough (see page 19).

1. Remove dough from baking pan.

2. Choose shaping method.

3. Egg Glaze: beat together egg and water.

CINNAMON-RAISON ROLLS

Prepare Butter-Rich Roll & Dough.

1. Put dough on lightly floured board. Divide
dough in three pieces.

2. Roll each half into an 8 x 9-in. rectangle.
Spread surface with 1/4 cup butter,
sliced.

3. Sprinkle surface with 1/4 cup brown sugar,
tsp. cinnamon. Sprinkle 1/3 cup raisins over
dough.

4. Start with 8-in. side and roll dough jelly-roll
style, pinch seam to seal. Wi
cut in eight 1-in pieces.

5. Place on greased baking sheet 2 in. apart.
Cover lightly with damp towel. A
warm place until size doubles - - about 40
minutes to 1 hour.

6. Bake at 375∞ F,
rolls.

10 to 15 minutes. Makes 12

th seam side down,

Brush generously over shaped loaves or rolls prior to baking.

thinly

1

llow to rise in

Egg Glaze:

1 Larg

e Egg, beaten

4 tsp. Wa

2 tsp. Rapid Rise Yeast

ter

TRADIITONAL LOAF

Prepare Butter-Rich Roll & Dough.

1. Put dough on lightly floured board. Divide
dough in three pieces, shape each piece into
loaves.

2. Place in 3 greased 5-1/2 x 3-in. loaf pans.

3. Brush with egg glaze if desired.

4. Cover dough, allow to rise in warm place until
size double - - about 40 minutes 1 hour.

5. Bake at 375∞ F,
loaves.

25 to 35 minutes. Makes 3

PAN ROLLS

Prepare Butter-Rich Roll & Bread Dough.

1. Put dough on lightly floured board. Divide
dough into equal quarters. Cut each quarter into
6 pieces. Shape each piece into a ball.

2. Place one ball in each of 24 greased muff
cups.

3. Brush with egg glaze if desired.

4. Cover dough, allow to rise in warm place until
size doubles - - about 40 minutes to 1 hour.

5. Bake at 375∞ F,
Makes 24 rolls.

10 to 20 minutes.

in

- 24 -

WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT)

DOUGH(BASIC DOUGH, QUICK DOUGH)

Dough
(Basic Dough,
Quick Dough)

Dough Variations

CINNAMON-RAISIN SWIRL LOAF

Prepare Butter-Rich Roll & Bread Dough.

1. Put dough on lightly floured board. Divide
dough in three pieces, shape each piece into 8 x
5-in. rectangle. Melt 2 tbsp. butter or
marg

arine. Brush over dough.

2. Sprinkle dough with mixture of 1/4 cup sugar
and 1 tsp. ground cinnamon. Sprinkle 1/3 cup
raisins over dough.

3. Beginning with long side of dough, roll up jelly
roll-style. Seal ends by pinching edges of
dough together with fingertips.

4. Place dough in greased 5-1/2x3-in. loaf pan or
on larg

5. A

- about 40 minutes to 1 hour.

6. Bake at 375∞ F,
brown.

7. W
c
Makes 3 loaves.

e baking sheet.

llow to rise in warm place until size doubles -

30 to 40 minutes or until golden

hen loaf is cool, glaze with mixture of 2/3

up sifted powdered sugar and 1 Tbsp. milk.

CLOVERLEAF ROLLS

Prepare Butter-Rich Roll & Bread Dough.

1. Put dough on lightly floured board. Divide into
quarter.
each piece into 3 sections. Shape each into ball
with palms of hands. Place 3 balls together in
each of 24 greased muff

2. Brush with egg glaze if desired.

3. Cover dough, allow to rise in warm place until
size doubles - - about 40
minutes to 1 hour.

4. Bake at 375∞ F,
rolls.

Divide each quarter into 6 pieces. Cut

in cups.

10 to 20 minutes. Makes 24

BREAD STICKS

Prepare Butter-Rich Roll & Bread Dough.

1. Put dough on lightly floured board. Divide into
24 equal pieces for 16-in. sticks. Roll each
piece of dough into thin 16-in. lines. A
lines about 1-in. apart on a greased baking
sheet. A

2. Brush with 1 beaten egg white and 1 T
water.
or coarse salt if desired.

3. Bake at 400∞ F,

llow to rise 30 minutes.

Sprinkle with poppy seeds, sesame seeds

10 to 15 minutes.

rrange

bsp.

- 25 -

JAM

Jam

Make delicious home-made jam

from fresh fruit!

Jam Setting

Heating

1, 2. Follow the same procedure as steps 1 and 2 for Basic Bread (see page 11).

3. Precisely measure ingredients and add them to the baking pan.
4, 5. Follows the same procedure as steps 4 and 5 for Basic Bread (see page 11).

6. Select the Jam setting.

1) Press the SELECT COURSE key to set the arrow ( ) to "Jam."

2) Press the START/RESET key.

• T

he Operation Light will go on and cooking will start.

• T

he unit will count down remaining time at one-minute intervals until the jam

is done.

Heating & Stirring

1:20

Cooling

Complete Beep

! CAUTION !
The unit is extremely hot
when baking. Be careful.

! CAUTION !

Do not placea hot

baking pan on top of

the unit or any heat-

sensitive material.

Damage to the unit or

material may result.

8. Remove the jam

Carefully remove the jam from the
baking pan using a rubber spatula. If the
kneading blade remains in your jam, use
a plastic spoon or rubber spatula to
remove the blade.

! CAUTION !

Be careful not to burn yourself.

- 26 -

7. Beeps tell you the jam is done.

1) When cycle is complete, beeps alert you that the jam is
ready and the Operation Light will turn off.

2) Press and hold the STA

3) Remove the baking pan. Open the lid and use oven
mitts to pull the baking pan toward you by grasping the
pan’s

shorter flanges. This will unlatch the spring so you

can lift the pan to remove.

RT/REST key.

9. After use…

Be sure to unplug the unit. D not tug on
the cord.

JAM

Jam

Normally, the jam will thicken with refrigeration.
To make the jam thicker, add 1 package (up to 2 oz.) of fruit pectin.

STRAWBERRY JAM

2 cups Strawberry, crushed
3/4 cup Sugar
1 T

bsp. Lemon Juice

APPLE JAM

2 cups Apples, cored and peeled
3/4 cup Sugar
1-1/2 T

bsp. Lemon Juice

MIXED JAM

1 cup Strawberry, crushed
1-1/2 cups Apples, cored and
peeled
3/4 cup Sugar

1 Tbsp. Lemon Juice

Preparing

1. In microwaveable container, place apples and cover with water. Cook in microwave on High for 5 to
10 minutes or until tender.

2. Drain apples and mash with a potato masher.

- 27 -

CAKE

Cake

Home-baked cakes make a great treat for someone special!

1, 2. Follow the same procedure as steps 1

and 2 for Basic Bread (see page 11).

3. Precisely measure ingredients and add

them to the baking pan.

4, 5. Follow the same procedure as steps 4

and 5 for Basic Bread (see page 11).

6. Select the Cake setting

1) Press the SELECT COURSE key to set the arrow ( ) to "Cake."

2) Press the CRUST
Medium or Dark to choose the crust you want.

3) Press the STA

• T

he Operation Light will go on and the first process is shown (i.e.

KNEAD).

• A

s the process continues, the indication advances from KNEAD, then to

BAKE.

• A

bout 10 minutes after baking starts, the ADD indicator will flash for five
minutes until the KNEAD process is complete. W
ingredients such as fruit or nuts, the unit will beep for the five minutes of
the indicator flashing. Open the lid and add appropriate ingredients
according to a recipe. A
should be gently dislodged using a rubber spatula.

• T

he unit will count down remaining time at one-minute intervals until the
bread is done.

Do not placea hot baking pan on top of the unit or any heat-sensitive material. Damage to the unit or

CONTROL key to set the arrow ( ) to either Light,

RT/RESET key.

ny flour that has accumulated inside the baking pan

Cake Setting

Mixing Baking

Add Beep

about

10 minutes

hen it’s time to add

2:00

The unit is extremely hot
when baking. Be careful.

7. Beeps tell you the cake is done.

1) When baking is complete, beeps alert you that the cake is
ready and the Operation Light will turn off

2) Press and hold the STA

3) Remove the baking pan. Open the lid and use oven mitts to
pull the baking pan toward you by grasping the pan’s
flanges. T
remove.

! CAUTION !

material may result.

his will unlatch the spring so you can lift the pan to

RT/RESET key.

Cooling

Complete Beep

! CAUTION !

.

shorter

8. Remove the cake.

Turn the baking pan over and shake the
cake out. If the baking blade remains in
the bottom of your cake, allow the cake
to cool then use a plastic spoon or
rubber spatula to remove the blade.

! CAUTION !

Be careful not to burn yourself.

- 28 -

9 After use…

Be sure to unplug the unit. Do not tug on
the cord.

CAKE

Cake

Cake
Variations

SHORTCUT POUND CAKE

See package label Egg
See package label Water or Milk
1-1/2 package (24oz.) Pound Cake Mix

CHOCOLATE CAKE

1/2 cup Water
3 Large Eggs, beaten lightly
1/2 cup Ve
2 tsp. Va
2 cups A
3 tsp. Baking Powder
1 cup Sugar
7 T
When beep sounds add:
1/2 cup Chocolate Chips

getable oil
nilla Extract
ll Purpose Flour

bsp. Unsweetened Cocoa

SHORTCUT
CORN BREAD

See package label Egg
See package label Water or Milk
1-1/2 package (22.5 oz.) Cornbread Mix

DUTCH APPLE CAKE

3 Large Eggs, beaten lightly
1/2 cup Ve
1 tsp. Va
2 cups A
3 tsp. Baking Powder
1 tsp. Baking Soda
1 cup Sugar
1/2 tsp. Salt
1/2 tsp. A
2 tsp. Cinnamon
When beep sounds add:
1-1/2 cups Peeled and chopped
a

pple

getable oil
nilla Extract
ll Purpose Flour

llspice

- 29 -

SPICED
ZUCCHINI BREAD

3 Large Eggs,
beaten lightly
1/3 cup Ve
2 cups A
2 tsp. Baking Powder
1 tsp. Baking Soda
3/4 cup Sugar
1/2 tsp. Salt
1/2 tsp. A
1 tsp. Cinnamon
1 tsp. Orange Peel
When beep sounds add:
1 cup Shredded Zucchini
3/4 cup Chopped Wa

getable oil

ll Purpose Flour

llspice

lnuts

CITRUS FRUIT BREAD

3/4 cup Orange Juice
1-1/2 Tbsp. Lemon Juice
2 Larg

e Eggs, beaten lightly
1/3 cup Ve
2 cups A
3 tsp. Baking Powder
1 tsp. Baking Soda
3/4 cup Sugar
1/2 tsp. Salt
1/2 T
1/2 T

getable oil

ll Purpose Flour

bsp. Orange Peel
bsp. Lemon Peel

SANDWICH

Sandwich

A tasty sadwich starts with fresh baked bread!

1-5. Follow the same procedure as steps 1-5 for Basic Bread (see page 11).

Sanwich Setting

Preheating

(20 minutes)

about

30 minutes

Kneading

6. Select the Sandwich setting.

1) Press the SELECT COURSE key to set the arrow (6) to "Sandwich."

2) Press the START/RESET key.

• T

he Operation Light will go on and the first process is shown (i.e.

PREHEAT

• A

s the process continues, the indication advances from PREHEAT,

KNEAD, RISE then to BAKE.

• A

bout 30 minutes after baking starts, the ADD indicator will flash for five
minutes until the KNEAD process is complete. W
ingredients such as raisins or nuts, the unit will beep for the first 30
seconds of the indicator flashing. Open the lid and add appropriate
ingredients according to a recipe.

• T

he unit will count down remaining time at one-minute intervals until the
sandwich is done.

).

First

rising

Beep

Stir

down

3:20

Second

rising

Stir

down

hen it’s time to add

Third
rising

Baking

Complete Beep

! CAUTION !
The unit is extremely hot
when baking. Be careful.

Keep

warm

7-9. Follow the same procedure as steps 7-9 for Basic Bread (see page 12).

If you want to use the timer, follow the same procedure as for using the timer for Basic Bread (see page

12).

SANDWICH BREAD

1-1/3 cups + 1 Tbsp. Water
4-1/4 cups Bread Flour
3 T

bsp. Sugar

2 T

bsp. Dry Milk
1-1/2 tsp. Salt
2 T

bsp. Butter
2 tsp. A

ctive Dry Yeast

- 30 -

SANDWICH BREAD (1.5 lbs. SIZE)

1-1/8 ups + 1 Tbsp. Water
3-1/4 cups Bread Flour
2 T

bsp. Sugar

1-1/2 T

bsp. Dry Milk
1 tsp. Salt
1-1/2 T

bsp. Butter
1-1/2 tsp. A

ctive Dry Yeast

HOME MADE

Home Made

Original Bread
Variations

Programmable setting lets you use your favorite recipes!

1-5. Follow the same procedure as steps 1-5 for Basic Bread (see page 11).

Home Made Setting

Preheating

Kneading

CRUSTY FRENCH

1-1/2 cups Water
4-1/2 cups Bread Flour
1-1/2 tsp. Salt
1 T

bsp. Butter

3 tsp. A

ctive Dry Yeast

First

rising

Beep

Stir

down

Second

rising

Stir

down

Third
rising

CRUSTY FRENCH (1.5 lbs. SIZE)

1-1/8 cups Water
1/2 Tbsp. Butter
1 tsp. Salt
3-1/4 cups Bread Flour
1-1/2 tsp. A

ctive Dry Yeast

Baking

Complete Beep

The above recipe is for baking French bread suing the "Home Made" setting which can
be programmed for the desired time.

On conventional bread makers, each bread baking cycle time is preprogrammed,
and does not allow any changes to the baking or rising time. The BBCC-V20’s "Home Made" setting
allows you to program, to lengthen or shorten, each of the cycles in the baking process. This allows
you to adapt your favorite bread recipes for use in the Home Bakery Traditional.

Keep

warm

1-5, 7-9. Follow the same procedure as steps 1-5, 7-9 for Basic Bread (see page 11~12).

For programming the time for each process before baking starts

6. Program the time for each process.

1) Select "Home Made" using the SELECT COURSE key.

2) Press the CYCLE key.
(The current process and current time setting are displayed.)

• T

3) If the current time setting is acceptable, press the CYCLE key.
to change the time, press the T
press the STA
displayed time stays on.)

4) Display appears according to the process flow.

• Set the time for each process by following the procedure above, by referring to the table for
maximum programmable time for each process. (Each press of the T
in 1-minute increments.)

• Keep Wa

• A
completion is displayed according to your setting. If you want to change, repeat steps 1-4, above.

he factory default setting for Home Made is "French Bread" (4:00).

RT/RESET key.) After you complete the setting, press the CYCLE key. (The

rm time is not programmable. Set either ON (60 minutes) or OFF.

fter Keep Warm setting is complete, press the START/RESET key. The time length required for

If you want

IME key. (The time display flashes. To reset,

IME key increases the time

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HOME MADE

Home Made

PREHEAT

OFF, 1-30 min. Stabilizing the temperature of
ingredients (about 82.4∞ F).

In 1-minute increments*

KNEAD

OFF, 1-30 min. bread dough making. At a setting
of less than 3 minutes, this process includes only
mixing. At a setting over 5 minutes, beeps will
sound to indicate the time to add ingredients.

In 1-minute Increments*

RISE 1

OFF, 1 min. – 2 hrs.
Dough rises (about 82.4∞ F).

In 5-minutes increments*

RISE 2

OFF, 1 min. – 2 hrs.
Dough rises after steam is released (about

82.4∞ F)

In 5-minutes increments*

RISE 3

OFF, 1 min. – 2 hrs.
Dough rises after formed into a ball (about

100.4∞ F).

In 5-minutes increments*

BAKE

OFF, 1 – 70 min.
Baking (about 254 - 290∞ F)
3-step setting: LIGHT, MEDIUM or DARK

In 5-minutes increments*

KEEP WARM

OFF or (60 min.)
The baked bread is kept warm (about 194∞ F)

Time cannot be extended*

*For changing the time for each process
during baking.

If you want to change the time for each process during baking…

1) Press the TIME key to display the ongoing process and the remaining time.
(After five seconds have passed, the display automatically returns to the original state.)

2) W

hile the remaining time is displayed, you can extend or shorten the time for the current process.
* Holding down the T
the time.
* Holding down the CYCLE key slightly longer while the time display is flashing completes this
process. A
baking.

As the time you’ve programmed before or during baking is retained into the unit’s memory,
reprogramming is unnecessary when baking the same bread next time.

If you program the desired time by following the steps above, the factory default French bread setting
will turn off. However, you can recall the French bread setting if desired by the following procedure:

1. Unplug the power cord from the outlet.

2. Plug the power cord into the outlet, while holding down the CYCLE key.
memory is initialized and reset to French bread.

fter two seconds, the display will show time remaining until the bread is ready, resuming

IME key slightly longer while the time display is flashing allows you to extend

The Home Made setting

Data preprogrammed for the French bread setting is as follows:

PREHEAT/22 KNEAD/18 RISE 1/45 RISE 2/1:25 RISE 3/OFF BAKE/1:10 KEEP WARM/1:00

Since no sugar is used for French bread, rising takes time and the dough is very delicate. With this in
mind, the French bread setting is programmed with extended time for RISE 2 process which is carried
out at a low temperature. Why not try various recipes for yourself?
Precautions when using recipes not included in this book Please note that we are not responsible for
any baking or jam results using ingredients, or amounts which are not listed. (This also applies to the
"Home Made" setting where you can change baking process time as desired.)

• Be sure not to place an excessive load on the motor as this may cause unit damage, especially when:
              * you decrease the amount of water. * you increase the amount of flour.
              * you add big or hard ingredients, etc.

If you want to use the timer, follow the same procedure as for using the timer for Basic Bread (see page

12).

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WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT)

QUESTIONS AND ANSWERS

Questions &
Answers

Q1 Why do loaves sometimes vary in height and shape?

A1 Bread’s height and shape is affected by several factors including room temperature, air conditioners,
heater, weather, humidity, altitude, use of the timer, and fluctuations in household current. It can also
depend on how you shaped the dough. The bread can also be affected if fresh ingredients are not used or
measured incorrectly.

Q2 Why does some flour occasionally stick to cakes baked with the Cake setting?

A2 During the initial mixing period, mall amounts of flour may sometimes stick to the sides of baking
p

an and will be baked onto the sides of the loaf. If this happens, scrap off that portion of the outer crust

with a sharp knife.

Q3 Why does some flour occasionally stick to the side of the bread?

A3 During the initial mixing period, small amounts of flour may sometimes
stick to the sides of baking pan and will be baked onto the sides of the loaf. If this happens, scrap off
portion of the outer crust with a sharp knife.

Q4 Why do the loaves vary in shape depending on the season?

A4 In the summer,
winter, you may have trouble getting the bread to rise. This can be solved by increasing the water
temperature to about 68∞ F.

Q5 Why is my dough sometimes very sticky and difficult to work with?

A5 Dough may sometimes be sticky at the end of the dough cycle depending on room and water
t

emperatures. If that is the case, use cold water and put flour on the dough more frequently.

Q6 Why is the top of the bread very uneven?

A6 During the steam releasing process, the kneading blade turns the dough upside down, leaving an
u

neven surface on the top. This happens occasionally, and does not indicate any unit malfunction.

loaves may sometimes rise too high or collapse, causing a dent in the middle. In the

that

Q7 Why can’t the timer be set for more than 13 hours?

A7 Wi

th any setting beyond 13 hours, ingredients may spoil and affect the quality of dough, resulting in

unsatisfactory baked bread.

Q8 Can I use this machine for favorite bread recipes found in other cookbooks?

A8 T

he accompanying recipes were specifically created for this machine, results may vary when using

any other recipes. We recommend you use the recipes in this book whenever possible.

Q9 Sometimes when I cut my bread, it’s too sticky and falls apart or it starts to compress and
won’t slice cleanly. What can I do?

A9 If your bread sticky or compresses, it may be too hot. Be sure to allow your bread to cool down to
r

oom temperature before slicing.

Q10 May I use home-ground or home-milled flour?

A10 No. Home-ground or home-milled flour is too coarse for bread baked in this machine.

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WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT)

QUESTIONS AND ANSWERS

Questions &
Answers

Abnomal Condition

Abnomal Condition

Status

"HOT" appears.

"LID" appears.

The motor does not operate
during the KNEAD process.

Keys do not operate

The Operation Light goes
on but the unit does not
operate (kneading does not
start).
Beeps keep sounding.

Cause

The baking pan’s inside temperature is over 104∞ F. This indication will
appear if you attempt to use the unit continuously.

     The baking pan’s inside temperature is over 104∞ F. This indication
will appear if you attempt to use the unit continuously.

This indication appears if you start the unit with the id remaining open.
For safety reasons, the unit will not start unless the lid is closed
securely.

    

Close the lid before starting the unit.

The motor protective device is activated due to an excessive load on the
motor.

     T

he unit will automatically resume operation after 30 minutes.
Discard the unfinished bread and start the process again from the
b

eginning using ingredients that put less load on the motor.

The power plug is disconnected from the outlet.

    

Plug the unit into the outlet securely.

While "PREHEAT" is indicated, the temperature of ingredients is
adjusted, so kneading does not start.

     T

his does not indicate any malfunction.

The lid is kept open during baking/cooking.

   T

he unit will not operate properly if the lid is kept open. If in the
"Keep Warm" cycle, remove the baked bread immediately and press the
START/RESET key.

"3:30" flashes and the
Operation Light turns off
during baking/cooking.

The machine makes noise
during use or timer
operation.

The machine rattles during
operation.

Smoke comes out from the
steam vent and a burning
smell is generated.

Power supply has been discontinued for more than 30 seconds due to
power failure, disconnection of power plug, a defective fuse or circuit
breaker.

    D

iscard the unfinished bread and start the process again from the

beginning using new ingredients.

The sound heard is the motor during the kneading process.

     T

his does not indicate any malfunction.

The baking pan is not installed securely.

    

Install securely.

Ingredients or baked product collect on the heating element or inside the
unit.

     T

his does not indicate any malfunction. Make sure to clean the unit
after each use. Unplug the unit and allow it to cool before cleaning.

- 34 -

WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT)

TROUBLESHOOTING GUIDE

This Troubleshooting Guide was created to help you through any difficulties you may encounter as you learn to use your new Zojirushi
Home Bakery Traditional. Be patient. If, at first, the results of your baking are not completely satisfactory, please consult this guide. In
most cases, you will find the solution, as well as the answers to any question you may have.

We also offer our toll free customer service as an additional source of help to ensure that you are happy with your baking. Please take
advantage of this guide and our toll-free customer service before returning your Home Bakery Traditional to the store.

RESULTS:

CORRECTIONS:

Increase

Water
or Milk

Decrease

Increase

Salt

Decrease

Increase

Sugar or
Honey

MECHANICAL

INGREDIENT

Decrease

Increase

Flour

Decrease

Increase

Yeast

Decrease

Liquid used was too hot.

Liquid

Old flour was used.

Flour

Wr

ong type of flour was used.

No yeast was added.

Yeast

Yeast may not me fresh.

Used wrong type at wrong setting.

Unplugged or electric failure.

Ingredient supplied on heating element.

Pan not properly into unit.

Kneading blade installed incorrectly.

MEASUREMENT

Incorrect Menu selections was used.

Loaf rises
then falls.

1~2 Tbsp. 1~2 Tbsp.

1/4 tsp. 1/4 tsp.

1~2 Tbsp.

1/4~1/2 tsp. 1/4~1/2 tsp.

Loaf rises
too high.

1/2 tsp.

1~2 Tbsp.

Loaf does
not
rise enough.

1~2 Tbsp.

1/4 tsp.

1/2 tsp.

1/4~1/2 tsp.

Loaf is
short
and heavy.

Light crust. Uncooked. Over

cooked.

1/2 tsp.

1/2 tsp. 1/2 tsp.

Not mixed. Smoke

appears
from vent.

High
altitude
adjustment.

1~2 Tbsp.

1/4~1/2 tsp.

Measurement Adjustment:

According to the chart, first make the proper corrections for yeast;
and if the loaf is still not acceptable, make adjustment to liquids,
then dry ingredients.

Pan Alignment:

The pan should be level when it is properly into the unit.
Check the space between the pan and the front and back walls, the
front and back spaces should be equal.

Kneading Blade:

The kneading blades should be pushed to the bottom of the baking

pan.

Customer Service:

If you have any questions, please call our Customer Service Dept.

at [phone] or [phone].

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