Breadman TR2500BC Installation instructions

1
Bring Home the BakeryTM
For online customer service
and to register your product, go to
www.prodprotect.com/applica
Model/Modelo ❑ TR2500BC
Stainless Steel Convection Bread Maker
Máquina de hacer pan por convección
CustomerCare Line:
USA/Canada
1-800-231-9786
Mexico
01-800 714-2503
Accessories/Parts
(USA / Canada)
Accesorios/Partes
(EE.UU / Canadá)
1-800-738-0245

2
Please Read and Save this Use and Care Book
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always
be followed including the following:
qRead all instructions.
qDo not touch hot surfaces. Use handles or knobs.
qTo protect against electrical shock do not immerse cord, plugs, or
appliance in water or other liquid.
qClose supervision is necessary when any appliance is used by or near
children.
qUnplug from outlet when not in use and before cleaning. Allow to cool
before putting on or taking off parts.
qDo not operate any appliance with a damaged cord or plug, or after
the appliance malfunctions or has been damaged in any manner.
Contact Consumer Services for examination, repair or electrical or
mechanical adjustment. Or, call the appropriate toll-free number on
the cover of this manual.
qThe use of accessory attachments not recommended by the appliance
manufacturer may cause fire, electric shock or injury.
qDo not use outdoors.
qDo not let cord hang over edge of table or counter, or touch hot sur-
faces, including the stove.
qDo not place on or near a hot gas or electric burner, or in a heated
oven.
qExtreme caution must be used when moving an appliance containing
hot oil or other hot liquids.
qTo disconnect, press and hold the STOP button for 2 seconds, remove
plug from wall outlet.
qDo not use appliance for other than intended use.
qAvoid contacting moving parts.
SAVE THESE INSTRUCTIONS
This product is for household use only.

3
Caution, hot surfaces: This appliance generates heat
and escaping steam during use. Proper precautions
must be taken to prevent the risk of burns, fires 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 (or detachable power-supply cord) is to
be provided to reduce the risk resulting from becoming entangled in
or tripping over a longer cord.
b) Longer detachable power-supply cords or extension cords are
available and may be used if care is exercised in their use.
c) If a long detachable power-supply cord or extension cord is used,
1) The marked electrical rating of the detachable power-supply
cord or extension cord should be at least as great as the
electrical rating of the appliance,
2) If the appliance is of the grounded type, the extension cord
should be a grounding-type 3-wire cord, and
3) 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.
Note: If the power supply cord is damaged, it should be replaced by qualified
personnel; in Latin America, by an authorized service center.
ENGLISH

4
POWER OUTAGE
7-Minute Power Failure Back-Up
Your Stainless Steel Convection Bread Maker has a 7-minute power failure back-
up feature. If the electricity goes off, the memory will store your course selection
for up to 7 minutes. If the power comes back on within this time, bread making
will resume where it left off.
If the bread maker loses power for more than 7 minutes and you are using any
dairy products, perishables or meat in your bread, you should discard the con-
tents 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 course again. However, this may not always pro-
duce an acceptable loaf of bread.
If you are not sure when the outage occurred, remove the dough ball from the
bread pan and place in an oven-safe baking container. Allow to double in size
and place in a preheated (350ºF/177ºC) oven for 30 to 45 minutes or until done.
The bread will sound hollow when tapped on top of the loaf if it is done. Again,
this may not always produce an acceptable loaf of bread. If the bread has already
begun to bake when the outage occurs, you must begin with new ingredients.
Important: Power failure back-up does not cover surges. If you experience fre-
quent surges, please use a surge protector.

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† 1. Removable lid (Part # TR2500BC-01)
2. Lid handle
3. Viewing window
4. Automatic fruit & nut dispenser
5. Control panel
6. Steam vents (both sides)
7. Power cord
8. Baking chamber
9. Bread pan clips
10. Drive shaft
† 11. Bread pan (Part # TR2500BC-02)
† 12. Kneading paddle (Part # TR2500BC-03)
13. Bread pan handle
Note: † indicates consumer replaceable/removable parts
Product may vary slightly from what is illustrated.
1.
4.
2.
3.
6.
12.
13.
8.
10.
9.
7.
5.
11.
KeepWarm
Operation
SweetBreads
QuickBreads
PizzaDough
CrustControl
Extras
LoafSize
Pause
Save/Erase
Program
Time/Temp
No Yes
Select
Start
ENGLISH

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CONTROL PANEL
1. Keep Warm Light
Illuminates at start of 60-minute Keep Warm cycle.
2. Operation Light
Illuminates when START button is pressed; when the bread making cycle is
completed and in Keep Warm phase, the light will flash.
3. Display Window
Shows selection and timer setting
4. EXTRAS button
After you select your course, you can then push EXTRAS to activate. The
breadmaker is preset to NO EXTRAS. Press the button again to cancel.
Keep Warm
Operation
Sweet
Quick Breads
PizzaDough
Crust Control Extras
Loaf Size Pause
Save/Erase
Program
Time/Temp
No Yes
Select
Start
1
3
4
5
6
7
8
9
10
11
12
13
2

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5. SELECT button
Selects bread/dough course you want. Each time the SELECT button is
pressed, an arrow will indicate which course that is currently selected. For
Rapid Bake, the word “RAPID” will appear in the display window.
6. PAUSE button
The 10-minute pause control can be activated only after machine has
started a bread making cycle. For more details, refer to PAUSE section in
this book.
7. START button
Press to start selected baking course.
8. SAVE/ERASE button
Press to save or erase changes made in PROGRAM function.
9. STOP/RESET button
Press and hold for approximately 5 seconds to clear display, reset baking
course or delay bake timer setting, or to simply stop baking.
10. YES (▲) and NO (▼) buttons
Use this pair of buttons to register changes made in PROGRAM function
and to set delay bake timer.
Use this pair of buttons to add or subtract time displayed in the display
window (see PROGRAM button).
▲ Increases in 10-minute intervals.
▼ Decreases time in 10-minute intervals.
Additional options can be activated using EXTRAS, PROGRAM, SAVE/
ERASE and DELAY BAKE.
11. PROGRAM button
Your bread maker has a unique 24-Hour Delay Bake Timer. You can delay
bake for up to 24 hours in advance.
PROGRAM time
The PROGRAM button expands your bread maker’s standard options by
giving you flexibility to alter times within a particular baking program. This
allows you to increase or decrease kneading, rising and baking times.
PROGRAM temperature
The PROGRAM button allows you to adjust baking temperatures using the
BAKE ONLY course, for creating a personal recipe or when using a custom
program.
12. LOAF SIZE button
Selects loaf size: 1 lb, 1½ lb. or 2 lb.
Loaf size is preset to 2 lb.
13. CRUST CONTROL button
Selects crust color: light, medium or dark
Crust color is preset to medium.
Note: When using Rapid bake, your crust color will be set to medium.
Note: When you press the buttons, you should hear a beep. This will let you
know you’ve pressed hard enough to make your selection.
ENGLISH

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KNEADING AND BAKING COURSES
Note: If at any time during bread making process you need to turn bread maker
off, press and hold the STOP/RESET button for approximately 5 seconds, then
unplug the unit.
Note: During all courses except Jam, an audible beep will sound to check dough
ball and scrape ingredients from sides of bread pan. Refer to KNEADING AND
BAKING COURSE chart to determine when beep will sound.
Note: If bread is not removed immediately after baking and STOP/RESET button
is not pressed, a controlled 60-minute Keep Warm cycle will begin (except during
Quick Breads, Dough and Jam). For best results, remove bread immediately after
baking process is complete.
White Bread
Used for breads that primarily include white bread flour, although some recipes
may include small amounts of whole wheat flour.
Whole Wheat Bread
Used for recipes with significant amounts of whole wheat or rye flour, oats, or
bran. Whole wheat course begins with rest period during which flours or grains
absorb liquid ingredients. Soaking causes flour 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 breads.
French Bread
Traditionally, French bread has crispier crust and lighter texture than white
bread. Recipes usually do not include butter, margarine or milk.
Sweet
Used for recipes that contain eggs, fruit juice, additional sugar or added sweet
ingredients such as coconut flakes, raisins, dried fruit or chocolate. Baking
temperature is reduced to prevent burning.
Low Carb Bread
Used for recipes that are lower in carbohydrates.
Gluten Free Bread
Used for gluten free recipes.
Quick Breads
Used for recipes that contain baking powder or baking soda, rather than yeast,
to make bread or cake rise. Cake recipes made from scratch must be specially
designed for this course. Use this course to prepare prepackaged cake and quick
bread mixes.
Jam
Add fruit, sugar and lemon juice for homemade jam – a great topping for
homemade bread, waffles and ice cream.
Dough
Use to prepare dough for making bread or rolls which are shaped and allowed to
rise before baking in a conventional oven. This program blends and kneads the
dough and takes it through the first rise.

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Pizza Dough
Use to prepare dough that requires less kneading and a single rise such as
pizza and Focaccia dough.
Rapid Bake
Used for White, Whole Wheat, French, and Sweet courses to decrease time by
approximately 1 hour. Choose recipe, then simply add amount of yeast listed
for Rapid course. Bread may be shorter and denser.
Bake Only
Used if crust is too light or you wish to bake pre-made dough. Especially
useful if your bread, sweet bread or cake is not quite done. Check every few
minutes. Bakes for up to 2 hours from 200°F to 375°F.
Personal Recipe
Your bread maker has 5 personal recipe memory cycles. You have 5 spaces
to program and save your favorite recipes. PERSONAL RECIPE lets you factor
brand and type of flour, quality of yeast and even climate into course times.
Information is stored in PERSONAL RECIPES file and kept separate from
regular courses.
Custom Program
Allows you to alter existing settings in preset programs to manually change
course lengths.
ENGLISH

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Course Crust Size Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total
White Light 2 lb. - 5 min 20 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 40 min 3:00
1.5 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 35 min 2:55
1 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 30 min 2:50
Medium 2 lb. - 5 min 20 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 50 min 3:10
1.5 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 45 min 3:05
1 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 40 min 3:00
Dark 1 lb. - 5 min 20 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 60 min 3:20
1.5 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 55 min 3:15
2 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 50 min 3:10
Rapid
White Light 2 lb. - 5 min 20 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 40 min 2:00
1.5 lb. - 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 35 min 1:55
1 lb. - 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 30 min 1:50
Medium 2 lb. - 5 min 20 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 50 min 2:10
1.5 lb. - 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 45 min 2:05
1 lb. - 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 40 min 2:00
Dark 2 lb. - 5 min 20 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 60 min 2:20
1.5 lb. - 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 55 min 2:15
1 lb. - 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 50 min 2:10
Whole
Wheat Light 2 lb. 30 min 5 min 15 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s 40 min 3:30
1.5 lb. 30 min 3 min 17 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s 37 min 3:27
1 lb. 30 min 3 min 17 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s 35 min 3:25
Medium 2 lb. 30 min 5 min 15 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s 45 min 3:35
1.5 lb. 30 min 3 min 17 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s 42 min 3:32
1 lb. 30 min 3 min 17 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s 40 min 3:30
Dark 2 lb. 30 min 5 min 15 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s 53 min 3:43
1.5 lb. 30 min 3 min 17 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s 50 min 3:40
1 lb. 30 min 3 min 17 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s 48 min 3:38
KNEADING AND BAKING COURSE CHART

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ENGLISH
Course Crust Size Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total
White Light 2 lb. - 5 min 20 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 40 min 3:00
1.5 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 35 min 2:55
1 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 30 min 2:50
Medium 2 lb. - 5 min 20 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 50 min 3:10
1.5 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 45 min 3:05
1 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 40 min 3:00
Dark 1 lb. - 5 min 20 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 60 min 3:20
1.5 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 55 min 3:15
2 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 50 min 3:10
Rapid
White Light 2 lb. - 5 min 20 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 40 min 2:00
1.5 lb. - 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 35 min 1:55
1 lb. - 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 30 min 1:50
Medium 2 lb. - 5 min 20 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 50 min 2:10
1.5 lb. - 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 45 min 2:05
1 lb. - 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 40 min 2:00
Dark 2 lb. - 5 min 20 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 60 min 2:20
1.5 lb. - 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 55 min 2:15
1 lb. - 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 50 min 2:10
Whole
Wheat Light 2 lb. 30 min 5 min 15 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s 40 min 3:30
1.5 lb. 30 min 3 min 17 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s 37 min 3:27
1 lb. 30 min 3 min 17 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s 35 min 3:25
Medium 2 lb. 30 min 5 min 15 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s 45 min 3:35
1.5 lb. 30 min 3 min 17 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s 42 min 3:32
1 lb. 30 min 3 min 17 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s 40 min 3:30
Dark 2 lb. 30 min 5 min 15 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s 53 min 3:43
1.5 lb. 30 min 3 min 17 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s 50 min 3:40
1 lb. 30 min 3 min 17 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s 48 min 3:38

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Course Crust Size Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total
Rapid
Whole
Wheat
Light 2 lb. 5 min 5 min 15 min 30 min 10 sec 39 m 50 s - - 40 min 2:15
1.5 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s - - 37 min 2:12
1 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s - - 35 min 2:10
Medium 2 lb. 5 min 5 min 15 min 30 min 10 sec 39 m 50 s - - 45 min 2:20
1.5 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s - - 42 min 2:17
1 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s - - 40 min 2:15
Dark 2 lb. 5 min 5 min 15 min 30 min 10 sec 39 m 50 s - - 53 min 2:28
1.5 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s - - 50 min 2:25
1 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s - - 48 min 2:23
French Light 2 lb. - 5 min 20 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 45 min 3:20
1.5 lb. - 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 42 min 3:17
1 lb. - 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 40 min 3:15
Medium 2 lb. - 5 min 20 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 55 min 3:30
1.5 lb. - 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 52 min 3:27
1 lb. - 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 50 min 3:25
Dark 2 lb. - 5 min 20 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 65 min 3:40
1.5 lb. - 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 62 min 3:37
1 lb. - 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 60 min 3:35
Rapid
French Light 2 lb. - 5 min 20 min 20 min 8 sec 44 m 52 s - - 45 min 2:15
1.5 lb. - 3 min 22 min 20 min 8 sec 44 m 52 s - - 42 min 2:12
1 lb. - 3 min 22 min 20 min 8 sec 44 m 52 s - - 40 min 2:10
Medium 2 lb. - 5 min 20 min 20 min 8 sec 44 m 52 s - - 55 min 2:25
1.5 lb. - 3 min 22 min 20 min 8 sec 44 m 52 s - - 52 min 2:22
1 lb. - 3 min 22 min 20 min 8 sec 44 m 52 s - - 50 min 2:20
Dark 2 lb. - 5 min 20 min 20 min 8 sec 44 m 52 s - - 65 min 2:35
1.5 lb. - 3 min 22 min 20 min 8 sec 44 m 52 s - - 62 min 2:32
1 lb. - 3 min 22 min 20 min 8 sec 44 m 52 s - - 60 min 2:30

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Course Crust Size Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total
Rapid
Whole
Wheat
Light 2 lb. 5 min 5 min 15 min 30 min 10 sec 39 m 50 s - - 40 min 2:15
1.5 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s - - 37 min 2:12
1 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s - - 35 min 2:10
Medium 2 lb. 5 min 5 min 15 min 30 min 10 sec 39 m 50 s - - 45 min 2:20
1.5 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s - - 42 min 2:17
1 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s - - 40 min 2:15
Dark 2 lb. 5 min 5 min 15 min 30 min 10 sec 39 m 50 s - - 53 min 2:28
1.5 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s - - 50 min 2:25
1 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s - - 48 min 2:23
French Light 2 lb. - 5 min 20 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 45 min 3:20
1.5 lb. - 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 42 min 3:17
1 lb. - 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 40 min 3:15
Medium 2 lb. - 5 min 20 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 55 min 3:30
1.5 lb. - 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 52 min 3:27
1 lb. - 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 50 min 3:25
Dark 2 lb. - 5 min 20 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 65 min 3:40
1.5 lb. - 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 62 min 3:37
1 lb. - 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 60 min 3:35
Rapid
French Light 2 lb. - 5 min 20 min 20 min 8 sec 44 m 52 s - - 45 min 2:15
1.5 lb. - 3 min 22 min 20 min 8 sec 44 m 52 s - - 42 min 2:12
1 lb. - 3 min 22 min 20 min 8 sec 44 m 52 s - - 40 min 2:10
Medium 2 lb. - 5 min 20 min 20 min 8 sec 44 m 52 s - - 55 min 2:25
1.5 lb. - 3 min 22 min 20 min 8 sec 44 m 52 s - - 52 min 2:22
1 lb. - 3 min 22 min 20 min 8 sec 44 m 52 s - - 50 min 2:20
Dark 2 lb. - 5 min 20 min 20 min 8 sec 44 m 52 s - - 65 min 2:35
1.5 lb. - 3 min 22 min 20 min 8 sec 44 m 52 s - - 62 min 2:32
1 lb. - 3 min 22 min 20 min 8 sec 44 m 52 s - - 60 min 2:30
ENGLISH

14
Course Crust Size Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total
Sweet Light 2 lb. - 5 min 20 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 55 min 3:15
1.5 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 52 min 3:12
1 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 50 min 3:10
Medium 2 lb. - 5 min 20 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 65 min 3:25
1.5 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 62 min 3:22
1 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 60 min 3:20
Dark 2 lb. - 5 min 20 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 75 min 3:35
1.5 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 72 min 3:32
1 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 70 min 3:30
Rapid
Sweet Light 2 lb. - 5 min 20 min 25 min 10 sec 54 m 50 s - - 55 min 2:40
1.5 lb. - 3 min 22 min 25 min 10 sec 54 m 50 s - - 52 min 2:37
1 lb. - 3 min 22 min 25 min 10 sec 54 m 50 s - - 50 min 2:35
Medium 2 lb. - 5 min 20 min 25 min 10 sec 54 m 50 s - - 65 min 2:50
1.5 lb. - 3 min 22 min 25 min 10 sec 54 m 50 s - - 62 min 2:47
1 lb. - 3 min 22 min 25 min 10 sec 54 m 50 s - - 60 min 2:45
Dark 2 lb. - 5 min 20 min 25 min 10 sec 54 m 50 s - - 75 min 3:00
1.5 lb. - 3 min 22 min 25 min 10 sec 54 m 50 s - - 72 min 2:57
1 lb. - 3 min 22 min 25 min 10 sec 54 m 50 s - - 70 min 2:55
Low Carb 30 min 3 min 25 min 80 min 15 sec 31 sec 4 sec 46 sec 55 min 4:30
Gluten
Free - 3 min 10 min 14 min - - - - 52 min 1:19
Jam 15 min - - - - - - - 50 min 1:05
Dough 2 lb. - 3 min 27 min 60 min - - - - - 1:30
1.5 lb. - 3 min 24 min 60 min - - - - - 1:27
1 lb. - 3 min 21 min 60 min - - - - - 1:24
Pizza
Dough - 3 min 22 min 30 min - - - - - 0:55
Bake Only 2 lb. - - - - - - - - 120 min 2:00
*Whole Wheat Courses have a rest period for up to 30 minutes before kneading
begins. No movement occurs in the Bread Pan. This is normal.
*Jam Course has a rest period for 15 minutes before kneading begins. No
movement occurs in the Bread Pan.

15
Course Crust Size Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total
Sweet Light 2 lb. - 5 min 20 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 55 min 3:15
1.5 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 52 min 3:12
1 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 50 min 3:10
Medium 2 lb. - 5 min 20 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 65 min 3:25
1.5 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 62 min 3:22
1 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 60 min 3:20
Dark 2 lb. - 5 min 20 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 75 min 3:35
1.5 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 72 min 3:32
1 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 70 min 3:30
Rapid
Sweet Light 2 lb. - 5 min 20 min 25 min 10 sec 54 m 50 s - - 55 min 2:40
1.5 lb. - 3 min 22 min 25 min 10 sec 54 m 50 s - - 52 min 2:37
1 lb. - 3 min 22 min 25 min 10 sec 54 m 50 s - - 50 min 2:35
Medium 2 lb. - 5 min 20 min 25 min 10 sec 54 m 50 s - - 65 min 2:50
1.5 lb. - 3 min 22 min 25 min 10 sec 54 m 50 s - - 62 min 2:47
1 lb. - 3 min 22 min 25 min 10 sec 54 m 50 s - - 60 min 2:45
Dark 2 lb. - 5 min 20 min 25 min 10 sec 54 m 50 s - - 75 min 3:00
1.5 lb. - 3 min 22 min 25 min 10 sec 54 m 50 s - - 72 min 2:57
1 lb. - 3 min 22 min 25 min 10 sec 54 m 50 s - - 70 min 2:55
Low Carb 30 min 3 min 25 min 80 min 15 sec 31 sec 4 sec 46 sec 55 min 4:30
Gluten
Free - 3 min 10 min 14 min - - - - 52 min 1:19
Jam 15 min - - - - - - - 50 min 1:05
Dough 2 lb. - 3 min 27 min 60 min - - - - - 1:30
1.5 lb. - 3 min 24 min 60 min - - - - - 1:27
1 lb. - 3 min 21 min 60 min - - - - - 1:24
Pizza
Dough - 3 min 22 min 30 min - - - - - 0:55
Bake Only 2 lb. - - - - - - - - 120 min 2:00
*Whole Wheat Courses have a rest period for up to 30 minutes before kneading
begins. No movement occurs in the Bread Pan. This is normal.
*Jam Course has a rest period for 15 minutes before kneading begins. No
movement occurs in the Bread Pan.
ENGLISH

16
Course Crust Knead 1 Knead 2 Knead 3 Rest Knead 4 Knead 5 Bake Total
Quick Breads Light 1 min 3 min 2 min 2 min 1 min 2 min 69 min 1:20
Medium 1 min 3 min 2 min 2 min 1 min 2 min 79 min 1:30
Dark 1 min 3 min 2 min 2 min 1 min 2 min 89 min 1:40
KNOW YOUR INGREDIENTS
FLOUR & OTHER GRAINS
All-Purpose Flour All-purpose flour is a blend of refined hard and soft
wheat flours ideally suited for making quick breads
and cakes.
Bran Bran (unprocessed) is coarse outer portion of
wheat or rye grains that is separated from flour by
sifting or bolting. It is often added to bread in small
quantities for nutritional enrichment, heartiness and
flavor. It is also used to enhance bread texture.
Bread Flour Bread flour typically has higher gluten concentration
than all-purpose flour. Using bread flour with will
produce loaves with better volume and structure.
Bread flour should be used for all baking courses.
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 flavor 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 flavor and crunchy
texture.
Rye Flour Rye flour must always be mixed with high proportion
of bread flour, 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 flour contains
leavening ingredients that will interfere with bread
and cake making.
7 Grain Cereal
Blend 7 grain cereal blend is blend of cracked wheat, oats,
bran, rye, cornmeal, flax seeds and hulled millet. It
is used primarily to enhance flavor and texture of
bread.

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Course Crust Knead 1 Knead 2 Knead 3 Rest Knead 4 Knead 5 Bake Total
Quick Breads Light 1 min 3 min 2 min 2 min 1 min 2 min 69 min 1:20
Medium 1 min 3 min 2 min 2 min 1 min 2 min 79 min 1:30
Dark 1 min 3 min 2 min 2 min 1 min 2 min 89 min 1:40
ENGLISH
Vital Wheat Gluten Gluten is manufactured from wheat flour 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.) 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 flour is milled from the entire wheat
kernel, which contains the bran and germ. This high
fiber flour is richer in nutrients than all-purpose or
bread flour. Breads made with this flour are usually
smaller and heavier than white loaves. Many recipes
mix whole wheat flour with bread flour or vital wheat
gluten to produce high, light-textured bread.

18
Tips on Flour Storage
Keep flour in a secure, airtight container. Store rye and whole wheat flours in a
refrigerator, freezer, or a cool area to prevent them from becoming rancid. Allow
flour to come to room temperature before using.
Note: Flours, while visibly similar, can be very different in how they are ground,
milled, stored, etc. You may have to experiment with different brands of
flour 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 flour to
produce this gas. Three different types of yeast are available: fresh (cake), active
dry and quick-acting. Quick, rapid rise and bread maker 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 active
dry yeast. You may use chart below to substitute any quick-acting yeast (quick
rise, fast rise or bread maker yeast) for active dry yeast.
Conversion Chart for Quick Rise Yeast
¾ tsp. active dry yeast = ½ tsp. quick-acting yeast
1 tsp. active dry yeast = ¾ tsp. quick-acting yeast
1½ tsp. active dry yeast = 1 tsp. quick-acting yeast
2¼ tsp. active dry yeast = 1½ tsp. quick-acting yeast
1 tbsp. active dry yeast = 2 tsp. quick-acting yeast
Rapid Course Yeast
Rapid course settings for White, French, Whole Wheat and Sweet decrease time
for making your favorite bread by approximately 1 hour. Choose recipe, then add
an additional ½ tsp. of active dry or quick-acting yeast to the recipe. The bread
may be shorter and denser.

19
ENGLISH
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 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) at
room temperature, large egg(s) should be used.
Fats Shortening, butter and oil shorten or tenderize
the texture of yeast breads. French bread gets
unique crust and texture from the lack of fat
added. 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 flavor, 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 flavor variety.

20
Salt Salt is necessary to balance flavor in breads
and cakes; it also limits growth of yeast. Do not
increase or decrease amount of salt shown in
recipes.
Sugar Sugar is important for color and flavor 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.
Artificial sweeteners cannot be used as
substitute, as yeast will not react properly with
them.
High-Altitude 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. For more information on High
Altitude Baking guides contact:
Colorado Cooperative Extension Resource Center
Toll free: [phone]
E-mail: [email protected]ostate.edu
Website: www.ext.colostate/edu/depts/coopext
In dry climates, flour is drier and requires slightly more liquid.
In humid climates, flour is wetter and will absorb less liquid, so less liquid is
required.