Breadman BK1200SS User manual

2 LB PROFESSIONAL BREAD MAKER
INSTRUCTION MANUAL
BK1200SS
RECIPES INCLUDED
Find more recipes on www.breadman.com
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Please Read and Save this Instruction Manual
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions
should always be followed including the following:
•Read all instructions.
•Do not touch hot surfaces. Use handles or knobs.
•To protect against electrical shock do not immerse cord, plugs,
or appliance in water or other liquid.
•Close supervision is necessary when any appliance is used by
or near children.
•Unplug from outlet when not in use and before cleaning. Allow
to cool before putting on or taking o parts.
•Do not operate any appliance with a damaged cord or plug,
or after the appliance malfunctions or has been damaged in
any manner. Contact customer service at the toll-free number
listed in the warranty section.
•The use of accessory attachments not recommended by the
appliance manufacturer may cause injuries.
•Do not use outdoors.
•Do not let cord hang over edge of table or counter, or touch
hot surfaces, including the stove.
•Do not place on or near a hot gas or electric burner, or in a
heated oven.
•Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.
•To disconnect, press and hold the START/STOP button for
several seconds, remove plug from wall outlet.
•Do not use appliance for other than intended use.
•Avoid contacting moving parts.
SAVE THESE INSTRUCTIONS
This product is for household use only.
Customer Service:
(US/Canada)
1-800-231-9786
Accessories/Parts
(US/Canada)
1-800-738-0245
For online customer service and to register your product,
go to www.prodprotect.com
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Caution, hot surfaces: This
appliance generates heat and
escaping steam during use. Proper
precautions must be taken to
prevent the risk of burns, res or
other injury to persons or damage
to property.
POLARIZED PLUG (120V Models Only)
This appliance has a polarized plug (one blade is wider than the
other). To reduce the risk of electric shock, this plug is intended
to fit into a polarized outlet only one way. If the plug does not
fit fully into the outlet, reverse the plug. If it still does not fit,
contact a qualified electrician. Do not attempt to modify the
plug in any way.
TAMPER-RESISTANT SCREW
Warning: This appliance is equipped with a tamper-
resistant screw to prevent removal of the outer cover. To
reduce the risk of fire or electric shock, do not attempt to
remove the outer cover. There are no user-serviceable parts
inside. Repair should be done only by authorized service
personnel.
ELECTRICAL CORD
a) A short power-supply cord is provided to reduce the
risks 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) If 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 cord should be arranged so that it will not drape
over the counter top or tabletop where it can be
pulled on by children or tripped over.
Note: If the power cord is damaged, please call our
customer service line listed in these instructions.
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POWER OUTAGE
10-Minute Power Failure Back-Up
Your Professional Bread Maker has a 10-minute power failure
back-up feature. If the electricity goes out, the memory will
store your cycle selection for up to 10 minutes. If the power
comes back on within this time, bread making will resume
where it left o.
If the bread maker loses power for more than 10 minutes
and you are using any dairy products, perishables or meat
in your bread, you should discard the contents of the recipe
and start again with new fresh ingredients due to health and
sanitary considerations. For nonperishable recipes you may
try starting the bread maker at the beginning of the cycle
again. However, this may not always produce an acceptable
loaf of bread.
If you are not sure when the outage occurred, remove the
dough and discard.
Product may vary slightly from what is illustrated.
1. Appliance lid
2. Viewing window
3. Kneading paddle
4. Baking mold
5. Control panel
6. Housing
7. Kneading paddle removal key
8. Measuring cup
9. Measuring spoon
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3
4
1
2
6789
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C. START/STOP BUTTON
Use to start and stop the operation or to delete a set timer. To
interrupt operation, briey press the START/STOP button
until an acoustic signal is heard and the time ashes on the
display. By pressing START/STOP again, operation can be
resumed. If you do not press START/STOP manually, the
machine will resume to process program automatically after
10 minutes. To nish operation and delete the settings, press
START/STOP for 3 seconds until one long acoustic signal
is audible.
D. LOAF SIZE BUTTON
Select the gross weight (1.5 lb, 2 lb). Press the button enough
times until the marking appears beneath the desired weight.
Note: The default setting upon activation of the appliance is
2 lb. The program 4, 6, 7, 9, 10 and 12 can not adjust the loaf
size.
E. TIMER ▲AND ▼BUTTONS
Use to add or subtract time for time-delayed baking.
F. CRUST COLOR BUTTON
Select the degree of browning (Medium-Dark-Light). Press
the CRUST COLOR button enough times until a marking
appears above the desired degree of browning. The baking
time changes depending on the selected level of browning.
The program 7, 9, 10, 11, and 12 cannot select the color
setting.
Note: Do not press the START/STOP button if you only
want to check the state of your bread.
A. DISPLAY WINDOW
1. Display for selection of the weight (1.5 lb, 2 lb)
2. The remaining baking time in minutes and the programmed time
3. The selected degree of browning (Medium-Dark-Light)
4. The selected program number
5. The program processing sequence
B. MENU BUTTON
Load the desired baking program. The program number and the
corresponding baking time appear on the display.
Important: When pressing all touch buttons, an acoustic signal must
be audible unless the appliance is in operation.
CONTROL PANEL
A
B
FD
C
E
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KNEADING AND BAKING Cycles
Note: If at any time during bread making process you need to turn
bread maker o, press and hold the START/STOP button for several
seconds, then unplug the unit.
Note: If bread is not removed immediately after baking and
START/STOP button is not pressed, a controlled 60-minute Keep
Warm mode will begin (except during Quick Bread, Dough and Jam).
For best results, remove bread immediately after baking process is
complete.
1. WHITE
Used for breads that primarily include white bread our, although some
recipes may include small amounts of whole wheat our.
2. FRENCH
Traditionally, French bread has a slightly crispier crust and lighter texture
than white bread. Recipes usually do not include butter, margarine or
milk.
3. WHOLE WHEAT
Used for recipes with signicant amounts of whole wheat or rye our,
oats or bran. Whole wheat cycle begins with rest period during which
ours or grains absorb liquid ingredients. Soaking causes our or grain
to soften and helps ingredients to combine. Generally, whole wheat and
multi-grain breads are shorter and denser than white, French or sweet.
4. RAPID
Used for White, Whole Wheat and French cycles to decrease time to
approximately 1 hour. Choose recipe, then simply add ½ tsp. to amount
of yeast listed for a 2-lb. loaf. Bread may be shorter and denser than
bread made using the longer program.
5. SWEET BREAD
Used for recipes that contain eggs, fruit juice, additional sugar or added
sweet ingredients such as coconut akes, raisins, dried fruit or chocolate.
Baking temperature is reduced to prevent burning.
6. QUICK BREAD
Used for recipes that contain baking powder or baking soda, rather
than yeast, to make bread rise. Cake recipes made from scratch must be
specially designed for this cycle.
7. LOW CARB
Used for recipes that are lower in carbohydrates.
8. GLUTENFREE
Used for gluten-free recipes.
9. DOUGH
Use to prepare dough for making bread, rolls or pizza which are shaped
and allowed to rise before baking in a conventional oven. This setting
blends and kneads the dough and takes it through the rst rise.
10. JAM
Use to prepare preserves, marmalade, chutneys and ketchup. Add fruit,
sugar and lemon juice for homemade preserves – a great topping for
homemade bread, waes and ice cream.
11. BAKE
Used if crust is too light or you wish to bake pre-made dough – also
especially useful if your bread is not quite done. Check every few
minutes. Bakes for 1 hour.
12. CAKE
Used for recipes that contain baking powder or baking soda, rather than
yeast, to make bread rise.
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KNOW YOUR INGREDIENTS
FLOUR & OTHER GRAINS
ALLPURPOSE FLOUR All-purpose our is a blend of rened hard and soft wheat ours ideally suited for making quick
breads and cakes.
BRAN Bran (unprocessed) is coarse outer portion of wheat or rye grains that is separated from our
by sifting or bolting. It is often added to bread in small quantities for nutritional enrichment,
heartiness and avor. It is also used to enhance bread texture.
BREAD FLOUR Bread our typically has higher gluten concentration than all-purpose our. Using bread our will
produce loaves with better volume and structure.
CORNMEAL AND OATMEAL Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or steel-
cut oats. They are used primarily to enhance avor and texture of bread.
CRACKED WHEAT Cracked wheat has very coarse texture. It comes from wheat kernels cut into angular
fragments. It gives whole grain breads a nutty avor and crunchy texture.
RYE FLOUR Rye our must always be mixed with high proportion of bread our, as it does not contain
enough gluten to develop structure for high, even-grained loaf.
SELFRISING FLOUR Self-Rising Flour is NOT RECOMMENDED for use with your bread maker. Self-rising our
contains leavening ingredients that will interfere with bread and quick bread making.
7 GRAIN CEREAL BLEND 7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, ax seeds and hulled
millet. It is used primarily to enhance avor and texture of bread.
VITAL WHEAT GLUTEN Vital Wheat Gluten is manufactured from wheat our that has been treated to remove nearly all of
the starch to leave a very high protein content. (Gluten is the protein in wheat that makes dough
elastic.) Vital Wheat Gluten is available at most health food stores. It can be used in small portions
to increase volume and lighten texture.
WHOLE WHEAT FLOUR Whole wheat our is milled from the entire wheat kernel, which contains the bran and germ. This
high ber our is richer in nutrients than all-purpose or bread our. Breads made with this our
are usually smaller and heavier than white loaves. Many recipes mix whole wheat our with bread
our or vital wheat gluten to produce higher, lighter-textured bread.
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TIPS ON FLOUR STORAGE
Keep our in a secure, airtight container. Store rye and whole wheat
ours in a refrigerator, freezer or a cool area to prevent them from
becoming rancid. Allow our to come to room temperature before
using.
Note: Flours, while visibly similar, can be very dierent in how they are
ground, milled, stored, etc. You may have to experiment with dierent
brands of our to help you make the perfect loaf. See RECIPE TIPS to
assist with these experiments.
YEAST
Active yeast, through a fermentation process, produces carbon dioxide
gas necessary to make bread rise. Yeast feeds on carbohydrates in
sugar and our to produce this gas. Three dierent types of yeast are
available: fresh (cake), active dry and quick-acting. Quick, rapid rise
and bread machine yeasts are quick-acting. Fresh (cake) yeast is NOT
RECOMMENDED for use with your bread maker.
TIPS ON YEAST
Ensure your yeast is fresh by checking its expiration date. Ideally, yeast
should be used several months before the expiration date. Once a
package or jar of yeast is opened, it is important that the remaining
contents be immediately resealed and refrigerated or frozen for future
use. Often dough that fails to rise is due to stale yeast.
Note: Basic bread and dough recipes in this booklet were developed
using bread machine yeast (active dry yeast). You may use chart to
substitute any quick-acting yeast (quick rise or fast rise) for bread
machine yeast.
CONVERSION CHART FOR
BREAD MACHINE YEAST
¾ tsp. bread machine yeast = ½ tsp. quick-acting yeast
1 tsp. bread machine yeast = ¾ tsp. quick-acting yeast
1½ tsp. bread machine yeast = 1 tsp. quick-acting yeast
2¼ tsp. bread machine yeast = 1½ tsp. quick-acting yeast
1 Tbsp. bread machine yeast = 2 tsp. quick-acting yeast
RAPID CYCLES
Rapid cycle settings for White, Whole Wheat and French decrease time
for making your favorite bread in approximately 1 hour. Choose recipe,
then add an additional ½ tsp. of bread machine yeast to the recipe.
The bread may be shorter and denser.
DIFFERENCES IN CLIMATES & BAKING
• In high-altitude areas (over 3,000 feet) dough tends to rise faster, as
there is less air pressure. Therefore, less yeast is necessary.
• In dry climates, our is drier and requires slightly more liquid.
• In humid climates, our is wetter and will absorb less liquid, so less
liquid is required.
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ADDITIONAL INGREDIENT NOTES
Important: Exact measurements for ingredients are the most important part of baking. It is the key to getting great
texture and consistency in your bread. Make sure to measure all ingredients exactly.
BAKING POWDER Double-acting baking powder is a leavening agent used in quick breads and cakes. This type of leavening
agent does not require rising time before baking, as chemical reaction works when liquid ingredients
are added and again during baking process.
BAKING SODA Baking soda is another leavening agent, not to be confused or substituted for baking powder.
It also does not require rising time before baking, as chemical reaction works during baking process.
EGGS Eggs add richness and velvety texture to bread dough and cakes. When recipe calls for egg(s),
large egg(s) at room temperature should be used.
FATS Butter, margarine and oil shorten or tenderize the texture of yeast breads. French bread gets unique crust
and texture from the lack of added fat. However, breads that call for fat stay fresh longer.
If butter is used directly from refrigerator, it should be cut into small pieces for easier blending
during kneading process.
LIQUIDS All liquids should be warm 80ºF/27ºC to 90°F/32°C for all recipes. Liquids, such as milk, water or a
combination of powdered milk and water, can be used when making bread. Milk will improve avor,
provide velvety texture and soften the crust, while water alone will produce a crispier crust. Vegetable
or fruit juices and potato water may be used for avor variety.
SALT Salt is necessary to balance avor in breads and cakes; it also limits growth of yeast. Changing the
amount of salt in a given recipe may result in shorter, gummier bread. When rst making a type of bread,
do not increase or decrease amount of salt shown in the recipe.
SUGAR Sugar is important for color and avor of breads. It also serves as food for yeast since it the supports
fermentation process. Recipes in this book that call for sugar require granulated sugar.
Important: Do not substitute powdered sugar. Articial sweeteners cannot be used as substitute,
as yeast will not react properly with them.
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How to Use
This product is for household use only.
Important: Your bread maker has an Intelligent Fuse™ system
designed to protect the motor from overheating. It will
automatically shut o the motor if there is an overheat risk. If this
occurs, unplug the appliance, wait a minimum of 20 minutes for it
to cool down, and plug in again following the instructions.
GETTING STARTED
• Remove packing materials, any stickers, and the plastic band around
the power plug.
• Please go to www.prodprotect.com/breadman to register your
warranty.
• Place bread maker on dry, stable, level surface away from heat and
areas where cooking grease or water may splatter on unit. Do not
place near edge of countertop. If placing beneath cabinets, make
sure there is enough room to open the lid without interference.
Important: Your bread maker will bake up at a 2-lb. loaf. Do not
put larger quantities of ingredients into bread pan. Bread will not
mix and bake correctly and bread maker may be damaged. (See
maximum ingredient amounts.
• Before rst use, operate on Rapid White cycle without adding
ingredients to burn o manufacturing oils. (Follow instructions in
USING YOUR BREAD MAKER.)
Note: During rst use, bread maker may smoke and/or emit an odor
from mineral oils used in manufacturing. This is normal.
MAXIMUM INGREDIENT AMOUNTS
• Bread cycles: approximately 3 ½ cups
• Quick breads: 3 ½ cups
• Dough cycle: 4 cups
• Jam: 3 cups of fruit mixture
BREAD PAN TIPS
Inserting bread pan
Note: Remember to insert kneading paddle rst, then add all
ingredients in the order listed BEFORE inserting the bread pan into
baking chamber.
• This breadmaker has a locking mechanism on the bread pan. When
inserting bread pan into bread maker, make sure to rotate the pan to
the right to lock it in place (see markings on unit to show direction).
Removing bread pan
• To remove bread pan from baking chamber, hold handle with an
oven mitt, rotate the pan to the left per markings, and rmly lift
straight up.
Important: When you remove bread pan after baking, be sure to
wear oven mitts to prevent burning.
• After removing loaf (by turning bread pan upside down and shaking
gently), check to see that kneading paddle is removed from loaf. If
it is stuck in bread, allow bread to cool. Allow bread to cool before
removing the kneading paddle.
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CHECKING DOUGH CONSISTENCY
Although your bread maker will mix, knead and bake bread automatically,
when baking bread from scratch, it is recommended that you learn to
recognize condition of your dough. The ratio of our to liquid is the most
critical factor in any bread recipe, yet the most easily remedied. After 5 to
8 minutes in Knead 2, open bread maker to check consistency of dough.
Dough should be in a soft, tacky ball (feel sticky like scotch tape). If it is
too dry, add 1 Tbsp. of water at a time. If it is too wet, add 1 Tbsp. of our
at a time.
USING YOUR BREAD MAKER
Note: Depending on the cycle or recipe used, some steps may not
apply or there may be additional steps. Refer to the respective recipes
instructions in the recipes portion of this booklet, as well as the specic
cycle instructions located at the end of these usage instructions.
1. Open lid and remove bread pan. Remove the pan by rotating to the left
and lifting straight up.
Caution: Do not turn or shake bread pan while taking it out. If the
bread pan is bent, temperature sensor may not work properly.
2. Position kneading paddle on the drive
shaft. Match at side of drive shaft to
at part of hole in kneading paddle (A).
Make sure paddle is secure.
3. Place ingredients into the bread pan.
Important: Add ingredients to bread pan
in the order listed in the recipe.
Important: Always add yeast last.
4. Make small indentation on top of dry
ingredients (not so deep it reaches the
wet layer) and add yeast (B).
Important:
Indentation for yeast is
important, especially when using the
delay bake timer. It keeps yeast away from
the wet ingredients until the kneading
process begins. (Liquid ingredients will
prematurely activate the yeast.)
5. Insert the bread pan into the baking chamber (E). Rotate bread pan
to the right until it snaps securely into place.
6. Close the lid.
Important: Do not exceed 2/3cup capacity.
7. Plug into standard electrical outlet. Press the START/STOP button
to turn the unit on. Bread maker will beep and program 1 and
3:00 will appear in the display window.
8. Press MENU to choose desired cycle (C1). Each time MENU
is pressed, unit and display will move to the next cycle.
Note: As the MENU button is pressed, the numbers on the display
will match the numbers of the bread cycles listed on the unit.
9. Press CRUST COLOR button to choose crust color (C2). Bread
maker is preset for medium crust.
Note: CRUST COLOR will not be activated for the following cycles:
Jam, Dough, Bake Only, and Rapid.
A
B
Dry
Yeast
Liquid
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10. Press LOAF SIZE to select loaf size (C3). Default size is preset to
2 lb.
Note: Loaf size cannot be activated for the following cycles: Jam,
Dough, Rapid, Quick Bread, Low
Carb, Bake, Cake.
11. Press START/STOP button
to begin kneading cycle
(C4). The time remaining
will begin to count down
in display window. Bread
making time and loaf size will
be shown in display window.
Note: During kneading cycle,
yeast will activate and viewing
window may begin to fog. (This
will clear eventually so you can
view the progress.)
12. When your bread is nished
baking, bread maker will beep and“0:00” will appear in display
window. Press START/STOP and open lid. Using oven mitts,
remove bread pan.
Important: Remember, bread pan and loaf are both very hot! Be
careful not to place either on tablecloth, plastic surface or other
heat-sensitive surface that may scorch or melt.
Note: If bread is not removed immediately after baking and
START/STOP is not pressed, the Keep Warm mode will begin. Bread
maker will automatically turn o after 60 minutes. For best results,
remove bread immediately after baking.
Note: Keep Warm does not apply to the following cycles: Jam, Dough.
13. Turn bread pan upside down and shake to release bread (D). Place
bread upright on wire rack to cool at least 20 minutes before slicing.
Note: The kneading paddle is designed to stay in the bread pan instead
of sticking in your bread. Check to see if the paddle stayed in the pan. If
not, follow the caution statements below when removing.
Caution: Be sure to remove the kneading paddle with the removal
key from the bread before serving.
Caution: Bread pan, kneading paddle
and bread will be very hot. Allow bread
to cool before removing the paddle.
14.Press the START/STOP button to
turn the unit o. Unplug unit and allow
to cool completely before cleaning. (See
CARE AND CLEANING INSTRUCTIONS.)
Important: Make sure to clean the inside
of the baking chamber thoroughly after each use.
15.Once bread has cooled (approximately 2 hours) store in an airtight
container.
SLICING AND STORING BREAD
For best results, place bread on wire rack and allow to cool at least 20
minutes before slicing. Use electric knife or serrated knife for even slices.
Store unused bread, tightly sealed (sealable plastic bags or plastic
containers work well) at room temperature for up to 3 days. For longer
storage, (up to 1 month) place bread in sealed container in freezer. Since
homemade bread has no preservatives, it tends to dry out and become
stale faster. Leftover or slightly hardened bread may be cut into ½-inch
or 1-inch cubes and used in recipes to make croutons, bread pudding or
stung.
D
C1
C4
C3
C2
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USING 13HOUR DELAY BAKE TIMER
Important: Delay baking does not activate RAPID, QUICK BREAD,
or JAM cycles. Do not use delay bake timer if your recipe includes
perishables, such as eggs, fresh milk, yogurt or other dairy
products and meats, etc. To preset your bread maker, follow these
steps:
To preset your bread maker, follow these steps:
1. Add ingredients in the order listed as usual, taking care not to let
yeast and liquid ingredients contact one another.
Note: If your recipe contains salt, add it with the liquid ingredients,
taking care to keep it away from the yeast.
2. Close bread maker lid and plug it in.
3. Press MENU to select baking cycle. Standard cycle time will be
shown in display window.
4. Press ▲to add time in 10-minute intervals. (Use ▼to subtract time.)
Amount of time set is shown in display window.
• To fast forward time, continually press ▲.
• To fast reverse, continually press ▼.
• For example, if it is 8:00 AM and you want bread ready at 1:00 PM,
press ▲until the display reads 5:00 – meaning it will nish baking
in 5 hours. This is the hour dierence between 8:00 AM and 1:00
PM.
Note: Actual baking times will not change.
5. Press LOAF SIZE to choose loaf size, press CRUST COLOR to
choose crust color, then press START/STOP to begin timer. The
colon (:) in time display begins to ash, letting you know timer is
started. When your bread is nished baking, bread maker will beep
and“0:00”will appear in display window. Press START/STOP and
open lid.
6. If you make an error after you’ve activated program and want to
start over, press and hold START/STOP for several seconds.
Timer will clear and you can begin again.
BAKE ONLY
The BAKE ONLY cycle oers the exibility to vary time. You can bake
pre-made dough or dough purchased at the store using this cycle. You
may also use this cycle if crust color is too light or if your sweet bread is
not quite done. Check every few minutes.
1. Press the BAKE ONLY button to activate cycle.
2. Press START/STOP button to begin baking.
SPECIAL GLAZES FOR YEAST BREADS
Select 1 of the following special glazes to enhance your bread:
• Melted Butter Crust: Brush melted butter over just-baked bread for a
softer, more tender crust.
• Milk Glaze: For a softer, shiny crust, brush just-baked bread with milk
or cream.
• Sweet Icing Glaze: Mix 1 cup sifted confectioner’s sugar with 1 to 2
tablespoons of milk, water or fruit juice until smooth. Drizzle glaze
over raisin or sweet bread when they are almost cool.
Note: If desired, generously sprinkle with your choice of nuts or seeds
after glazing.
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15
DOUGH CYCLE
Tips for Best Results
• If using delay bake timer, make sure yeast is on top of our, away from
liquids.
Important: Never allow dough to remain in bread maker after cycle is
complete; it may over rise and damage machine.
• Rising times for dough after it is shaped and placed in baking pan will
vary due to recipe, temperature and humidity level of your kitchen.
Optimum temperature for rising is 80°– 85°F. Rising is the most
essential feature in bread making.
• Bread maker allows dough to have rst rise or fermentation before
dough is removed. Fermentation conditions gluten, (becoming pliable
and elastic with a soft, smooth quality) develops avor and leavens
product.
• Sometimes a double rising is benecial especially for whole grain or
100% whole wheat bread. Let dough rise once in bread maker. Remove
from bread maker, punch down, let rise again, punch down and let rest
10 minutes. Resting allows gluten to relax and makes handling easier.
Shape as desired and allow to rise until doubled in volume. If only 1
rise is desired, remove from bread maker, let rest, shape and rise as
above.
• Baker’s Tip: Dough has doubled in volume when an indentation
remains after tip of a nger is pressed lightly and quickly into dough.
If indentation springs back, cover and let rise a few more minutes and
check again.
SPECIAL TIPS FOR MAKING DOUGH
Important: For use only with the Dough Cycle.
• Always allow optimum rising of shaped dough.
• Use pastry brush to apply glaze.
• Bake as directed in recipe.
APPLY JUST BEFORE BAKING:
Egg Yolk Glaze
For shiny golden crust, mix 1 slightly beaten egg or egg yolk with
1 Tbsp. water or milk.
Egg White Glaze
For shiny, chewy crust, mix 1 slightly beaten egg white with
1 Tbsp. water.
If desired, sprinkle chopped nuts or fruit and/or seeds after glazing.
Lightly Floured
Sprinkle enough flour onto work area so dough can be handled
without sticking.
Shaped Rolls
Important: Once rolls are shaped, cover and let rise until doubled
before baking.
Cloverleaf Rolls
Shape into ½-inch balls. Place 3 balls in each greased mun tin.
Crisscross Rolls
Shape into balls, setting 2 aside. Combine balls and roll into a ¹⁄8-inch
thick square. Cut strips ¹⁄8-inch wide and 2-inches long. Brush top of roll
with beaten egg. Place 1 strip across top of each ball. Repeat process,
placing second strip in opposite direction across top of each ball.
Traditional Rolls
Shape into balls. For “pull apart” rolls, place dough balls with sides
touching in 8 or 9 inch round or square greased baking pan. For
“individual”rolls place dough balls 2-inches apart.
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16
Crescent Rolls
On lightly oured board, roll dough to 12-inch circle. Spread with
softened butter. Cut into 16 wedges beginning at wider end.
Place rolls 2-inches apart on greased baking sheet with points
underneath; curve rolls slightly. If desired, brush with melted butter just
before baking.
Rosettes
On lightly oured board, roll about 1½ oz piece of dough into 14 inch
rope. Tie in a loose knot, leaving 2 long ends. Tuck one end under knot
and second end into the top center of the loose knot. Place 2-inches
apart on lightly greased baking sheet.
JAM CYCLE
Method
1. Following steps in USING YOUR BREAD MAKER; select JAM cycle.
2. Once JAM cycle is complete, remove bread pan from bread maker
and pour hot mixture into heat-safe jars, leaving ½”of space at the
top.
3. Allow to partially cool. Cover tightly to store. Mixture will thicken
upon cooling.
Tips for Best Results
• Do not reduce sugar or use sugar substitutes. Exact amounts of sugar,
fruit, and other ingredients are necessary for good set.
• Use only ripe fruit (not overripe or under-ripe) for best avor.
• Do not puree fruit. Jam should have bits of fruit in it.
• Recipes should not exceed 3 cups fruit.
• Remove stems, seeds or pits from fruit.
• You may use strawberries, blackberries, raspberries or other thin
skinned berries. Fruit such as peaches, pears and apricots may be
used, but should be peeled and have seeds removed.
• Frozen berries or fruit (no sugar added) may be substituted for fresh.
Thaw and drain before measuring. For thinner jam, use juice as part
of 3 cups of berry or fruit amount.
• Lemon juice adds necessary acid to berries or fruit.
• You may decrease amount of sugar, but it will produce a thinner
result. More sugar will make it thicker. For best results, sugar
substitutes are not recommended.
• Average refrigerated life of jam is 2 weeks or up to several months
if frozen.
Important: Do not exceed amounts given in recipes!
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17
Care and Cleaning
This product contains no user serviceable parts. Refer service to
qualied service personnel.
CLEANING
Important: Always unplug bread maker and allow to cool
completely prior to cleaning.
Bread pan and kneading paddle have nonstick surfaces, which make
cleaning easier.
1. After baking each loaf of bread, unplug bread maker and allow to
cool; discard any crumbs.
2. Remove bread pan from oven chamber and kneading paddle from
bread pan. Wash bread pan and kneading paddle inside and out
with warm, soapy water. Avoid scratching nonstick surfaces.
Caution: Do not place bread pan in dishwasher, or soak it in water.
3. If kneading paddle is stuck to drive shaft, pour warm water into
bread pan for up to 30 minutes, to loosen it. Do not use excessive
force.
4. Wipe inside of lid and oven baking chamber with slightly damp
cloth or sponge. If any residue has scorched on heating element or
elsewhere, wipe with nonabrasive pad to clean. Lid can be removed
for cleaning. Dry baking chamber and lid thoroughly.
Important: Do not put lid in dishwasher, as it may cause warping.
Do not immerse in water, as it contains sensitive electronic sensors.
5. To clean glass in lid, use glass cleaner or mild detergent and damp
cloth or plastic scouring pad. Do not use abrasive cleaners or
scouring pads, as they may scratch glass.
6. Do not use vinegar, bleach or harsh chemicals to clean bread maker.
7. Be sure bread maker is completely cooled before storing.
8. Baking chamber contains heating element and drive shaft. When
cleaning, NEVER pour water, solvents or cleaning solutions into this
area.
STORAGE
• All removable parts should be thoroughly cleaned and dried.
• Store lid closed. Place bread pan into bread maker with kneading
paddle inside.
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18
TROUBLESHOOTING
QUESTION ANSWER
Why does height and shape
of bread dier in each loaf?
Height and shape of bread may dier depending on the ingredients, room temperature and
length of timer cycle. Also, accurate measurement of ingredients is essential to make delicious
bread.
Bread has unusual aroma. Why? Stale ingredients may have been used or too much yeast may have been used. Always use fresh
ingredients. Accurate measurements are essential to make delicious bread.
Kneading paddle comes out
with bread.
This can happen, as kneading paddle is detachable.
Caution: Kneading paddle will be hot. Allow bread to cool before removing kneading
paddle with the removal key.
Bread has oured corners. Sometimes our in the corners of the bread pan may not have been completely kneaded into
dough. Scrape it o the loaf with a knife. Check bread about 10 minutes into kneading cycle.
If all our is not incorporated, use a rubber spatula to remove the our from the sides of the
bread pan so it can be incorporated into the dough.
Can ingredients be halved
or doubled?
NO. If there is too little in bread pan, kneading paddle cannot knead well enough. If there is
too much, bread rises out of bread pan.
Can fresh milk be used
in place of dry milk?
YES. Be sure to decrease same measurement of water to equal liquid substitution.
Fresh milk is not recommended when using delay bake timer, because it may spoil while
sitting in bread pan.
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19
HELPFUL HINTS FOR BREAD & DOUGH
DOUGH BALL (Necessary for a Successful Loaf of Bread)
We have found that liquid amounts called for in a recipe may need to be adjusted slightly because dierent climates and seasons
result in a wide variety of humidity levels. You should check the dough ball at the beep during the kneading process, see program
specications. At this point, the ball should be round, smooth-textured, soft and slightly tacky to the touch. When touched it will
leave a little dough on your nger. Push down any dough or our that may be on the sides of the pan. If it does not form a ball and
is more like a batter, add 1 tablespoon of bread our at a time until it reaches the appropriate consistency. On the other hand, if the
moisture is too dry to form a ball, forms more than one ball, or is a ball but not soft and slightly tacky, add 1 teaspoon of water and
allow it to absorb. Add more water if necessary. Provided you have used all of the ingredients specied in the recipe, measured the
ingredients properly, and have a “good” dough ball, you
should achieve a successful loaf of bread.
When preparing bread in the FAST BAKE program, the dough ball will be a very soft, loose ball with a smooth texture and will be
sticky to the touch. When touched it will leave dough on your nger.
BREAD RECIPES . . . AS EASY AS 1 2 3
1. Add ingredients to the bread pan in the order listed. Refer to Helpful Hints for Bread & Dough for measuring information.
Place the bread pan in the Bread Maker.
2. Close the lid. Select the bread program, choose the Crust Color and press Start.
3. When nished baking, remove bread pan from the Bread Maker. Invert and shake to remove the loaf. Allow loaf to cool
standing upright on a wire rack before slicing.
We suggest starting your bread baking with the White Bread Recipe. Follow each step carefully. These steps have been written to
eliminate the most common errors in Bread Maker baking and may be helpful for any recipe.
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20
WHITE BREAD
INGREDIENTS 1.5 LB. LOAF 2.0 LB. LOAF
Water (80°F / 27°C) 1 cup 1¼ cups
Oil 2 Tbsp. 3 Tbsp.
Sugar 2 Tbsp. 3 Tbsp.
Salt 1½ tsp. 2 tsp.
Bread Flour 3 cups 4 cups
RED STAR® Active Dry
Yeast
or
2¼ tsp. 1 Tbsp.
RED STAR®
QUICK•RISE® Yeast
or
1½ tsp. 2 tsp.
Bread Machine Yeast 1½ tsp. 2 tsp.
MENU: WHITE
1. Remove the bread pan from the Bread Maker. Attach the kneading
blade onto the shaft. Make sure all ingredients, except water, are at
room temperature.
2. Use a liquid measuring cup to measure the water (80°F/27°C/baby
bottle temperature) and pour into the bread pan.
3. Use a measuring spoon to measure the oil and add to the bread
pan.
4. Use a measuring spoon to measure the sugar and salt; level o with
the straight edge of a knife and add to the bread pan.
5. Lightly spoon bread our into a dry measuring cup; level o with
the straight edge of a knife and add to the bread pan. Smooth
into all corners. Lightly tap pan on counter 3 times to settle all dry
ingredients.
6. Carefully measure yeast with a measuring spoon; level o with the
straight edge of a knife and add to the bread pan. If using delay
timer, make sure yeast is on top of bread our, away from liquids.
7. Place the bread pan into the Bread Maker. Push down on rim until it
snaps into place. Close the lid.
8. Press the MENU button to select WHITE, select the LOAF SIZE,
CRUST COLOR and set TIMER to delay, or press START/STOP
button for immediate start.
9. At the beep during the kneading process, check the dough ball.
It should be slightly tacky to the touch. Add more water or our if
necessary; see Dough Ball. At this time, push down any dough or
our that may be on the sides of the pan.
10. When the beeper sounds, the bread has nished baking and the
keep warm cycle will start. The display window will show 0:00, and
the colon will ash.
11. Press Stop and use oven mitts to carefully remove the bread pan at
any time during the keep warm process.
CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND
BREAD WILL BE VERY HOT. USE OVEN MITTS.
12. Turn bread pan upside down and shake several times to release the
bread. Do not use metal utensils inside the bread pan or machine.
Remove the kneading blade and allow loaf to cool standing
upright on wire rack approximately 20-30 minutes before cutting.
13. If bread loaf does not easily release from pan, allow it to sit on a
heat resistant surface 5 minutes, then remove. When the bread
has completely cooled, approximately 1 hour, store in an air tight
container.
14. UNPLUG UNIT BEFORE CLEANING. DO NOT IMMERSE THE BREAD
PAN IN WATER, see CLEANING AND STORING.
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