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.