Zojirushi BBCC-X20 User Manual

How t

o E njoy Y

erating Instruc

tions & Recip

our Home Baker

y Supreme

BBCC – X20

CONTENTS

FEATURES IMPORTANT SAFEGUARDS / SPECIFICATIONS PARTS NAMES / HANDLING INSTRUCTIONS CONTROL PANEL / HOW TO USE THE TIMER ACCESSORIES / PREHEAT OFF FUNCTION

LET'S START BAKING

2 3 4 5 6

T M

BEFORE BAKING BASIC BREAD (BASIC, QUICK) WHOLE GRAIN (BASIC WHEAT, QUICK WHEAT) DOUGH (BASIC DOUGH, QUICK DOUGH) JAM CAKE SOURDOUGH STARTER HOME MADE CLEANING / STORAGE QUESTIONS AND ANSWERS / ABNORMAL CONDITION TROUBLESHOOTING GUIDE

7~8

9~13 14~16 17~20

21 22~23 24~26 27~29

30 31~32

FEATURES

Features

Now it's easy to enjoy the smell and delicious taste of freshly baked breads, cakes and more! From fully automated, perfectly baked loaves of bread to cakes, fresh fruit jams

and more, the makes it easy to expand your homemade menu.

Features

*Bakes a large traditional rectangular shaped 2 Ib loaf *Home Made Menu function Includes 3 memory settings for your personal recipes *Sourdough Starter function Prepares a light sourdough starter in a little over 2 hours ! *Large viewing window Allows you to watch the baking process *Quick baking cycle prepares bread in under 2 hours *Cake and Jam settings *13 hour Programmable timer *Crust Control function Allows you to select light, medium or dark

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Important Safeguards

Specifications

WELCOME TO THE ZOJIRUSHI HOME BAKERY

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

Read all instructions carefully.

1. Do not touch hot surfaces. Use handles or knobs.

2. Do not close or clog the steam vent opening under any circumstances. To protect against electrical shock, do not immerse cord, plug, or baking machine in water or other

3. liquid.

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

5. Unplug the power cord when the appliance is not in use, or before cleaning. Allow to cool before putting on or taking off any parts, and before cleaning the appliance.

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. Return the appliance to the nearest authorized service facility or dealer for examination, repair, or adjustment.

7. The 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 cord hang over the edge of a table or counter, or touch hot surfaces.

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. Always 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. Avoid moving parts.

15. Use only an electrical outlet rated at 15 amperes or more.

16. Use only 120-VOLT AC electrical current.

17. Do not scratch, damage, modify, forcefully bend, pull, twist, or fold the power cord.

18. Do not place the appliance on unstable surfaces or on surfaces that are vulnerable to heat.

Save These Instructions

THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY.

Note

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

When 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.

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Specifications

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

PARTS NAMES/HANDLING INSTRUCTIONS

Parts Names

Handling Instructions

Kneading Blade

Baking Pan

Viewing Window

Steam Vent

Control Panel

Main Body

How to remove the Baking Pan

Flange

Rotating Shaft

Lid

Power Cord

Power Plug

How to attach the Kneading Blade

Heating Element

How to install the Baking Pan

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 Baking Pan.

Kneading

Blade

Rotating

Shaft

Attach the Kneading Blade to the Rotating Shaft and push down firmly.

Be sure to attach the Kneading Blade securely.

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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.

CONTROL PANEL

Control Panel

How to Use the Timer

CRUST CONTROL key

For choosing the crust color desired: LIGHT, MEDIUM and DARK (for BASIC, QUICK, CAKE and HOME MADE settings).

DISPLAY

Indicates the time up to completion of baking, the crust color, eta. The display illustrated left shows all menu and information, which is for reference only and it is not

• LIGHT Light crust settings.

• MEDIUM Regular crust settings.

• DARK Darker crust setting.

going to appear during the actual use.

HOME MADE COURSE

Allows you to program 3 bread baking processes to your specifications.

START/RESET key

Press this key to start a process or Timer operation. Press and hold the key

TIMER key

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 10 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.

COURSE

STANDARD

TIME

(PREHEAT off)

TIMER

CRUST

CONTROL

ADD

INGREDIENTS

BEEP

BASIC

3:30 3:40 1:50 1:58 2:08 0:45 1:20 2:00 2:10

(3:10) (3:00) (1:28) (1:53) (2:03) (0:36) (2:05)

BASIC

WHEAT

SELECT COURSE key

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

BASIC

This setting is for baking a 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

BASIC

DOUGH

QUICK JAM CAKE

QUICK

WHEAT

QUICK

DOUGH

slightly longer to cancel a process or when the process is completed.

yeast.

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.

SOUR DOUGH STARTER

Setting for sourdough starter.

HOME MADE

Allows you to program 3 bread baking processes to your specifications. (*At the initial setting, no baking process is programmed.)

SOUR DOUGH

STARTER

HOME MADE

**Selecting the PREHEAT OFF FUNCTION allows you to shorten the total cooking time (see page 6).

How to Use the Timer

You can use the Timer to complete baking at a desired time. The Timer can be set in 10-minutes intervals for a maximum setting of up to 13 hours.

1. Press the SELECT COURSE key to choose the setting.

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

3. Press the START/RESET key and make sure that the operation lamp turns on. The Display reads time in units of 1 minute increments.

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The Timer can be used with only Basic, Basic Wheat, Basic Dough, and Home Made settings. Do not use Timer settings for recipes that contain milk, juice, vegetables, eggs, eta. as they can easily spoil.

ACCESSORIES/PREHEAT OFF FUNCTION

Accessories

Preheat Off Function

Accessories

Measuring Cup:

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

200

150

100

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. They come 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 Home Bakery comes equipped with a measuring cup and spoon USE THE MEASURING CUP FOR LIQUIDS ONLY: it measure 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

Preheat Off Functions

As this function skips the preheat process, the total cooking time will be

•

shortened. This function is not available for Jam, Cake or Home Made courses.

•

During the course selection, press both the TIME and CYCLE key at the same time for more than 3 seconds to switch to PREHEAT OFF function. During the PREHEAT OFF function, the Display shows PREHEAT OFF,

•

but it will not appear while it is cooking. To cancel the PREHEAT OFF function, press both the TIME and CYCLE

•

key at the same time for more than 3 seconds. The Preheat function is to warm up the ingredients prior to the baking.

•

The bread may not be able to bake well when the room temperature is low or the ingredients are cold. Please note this well when switching off the Preheat function.

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BEFORE BAKING

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 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 lowgluten 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 "Fleischmann's active dry yeast" or "Fleischmann's rapid rise yeast". Active dry yeast should be kept in the freezer or refrigerator. Please be sure that fresh yeast is used. Using old yeast is not recommended and may adversely affect the outcome of your bread.

• Butter and Oil tenderize the 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 or margarine can be substituted for unsalted butter.

• Eggs add richness and velvety texture to bread dough. 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 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 stores or in your local supermarket's hot cereal department.

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

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BEFORE BAKING

Tips on Using Your Bread Machine

Creating Your Own Yeast Breads

The recipes on the following pages are unique to the Home Bakery 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∞ F, it is recommended to use refrigerated liquids. Flour should be 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.

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.

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Basic Bread (Basic, Quick)

BASIC BREAD (BASIC, QUICK)

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

Basic

Use active dry yeast.

Basic Setting

20 min 45 min

Preheating

The times of the Kneading, Second rising, Third rising and Baking cycle may vary depending on the room temperature.

13 ~ 18 min

Kneading First rising Third rising Baking

about 30 min

Add Beep

Stir down

3:30

25 min 40

Second rising

Quick Setting

5 min 25 min 8 min

Preheating

Kneading First rising Baking

about 25 min

Add Beep

1:58

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Stir down

25 min

Second rising

Quick

Use rapid rise yeast.

Stir down

45 min

Complete Beep

62 ~ 67 min

60 min55 min

Keep warm

60 min

Keep warm

Complete Beep

BASIC BREAD (BASIC, QUICK)

Basic Bread (Basic, Quick)

Basic Steps

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.

2. Attach the kneading blades to the baking pan.

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

NOTE: Be sure attach the kneading blade securely.

Kneading

Blade

Rotating

Shaft

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.

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5. Plug the nit into outlet.

3:30 shows up in the display.

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