Breadman TR875 Technical specifications

INSTRUCTION
MANUAL &
RECIPE GUIDE
AUTOMATIC BREAD MAKER
MODEL: TR875
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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed
including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical shock do not immerse cord, plugs, or appliance in water
or other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. Unplug from outlet when not in use and before cleaning. Allow to cool before
putting on or taking off parts.
6. 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 Service for
examination, repair or electrical or mechanical adjustment.
7. The use of accessory attachments not recommended by the appliance manufacturer
may cause fire, electric shock or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch hot surfaces, including
the stove.
10. Do not place on or near a hot gas or electric burner, or in a heated oven.
11. Extreme caution must be used when moving an appliance containing hot oil or
other hot liquids.
12. To disconnect, press and hold the START/STOP Button for a full second, remove
plug from wall outlet.
13. Do not use appliance for other than intended use.
14. Avoid contacting moving parts.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
1
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ADDITIONAL IMPORTANT SAFEGUARDS
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.
CAUTION: During use, the internal parts of the Bread Maker and the area around the
Steam Vent are HOT. Keep out of reach of children to avoid possible injury.
1. A person who has not read and understood all operating and safety instructions is not
qualified to operate this appliance. All users of this appliance must read and understand
this Instruction Manual before operating or cleaning this appliance.
2. If this appliance falls or accidentally becomes immersed in water, unplug it from the
wall outlet immediately. Do not reach into the water!
3. When using this appliance, provide adequate air space above and on all sides for air
circulation. Do not operate this appliance while it is touching or near curtains, wall
coverings, clothing, dishtowels or other flammable materials.
4. To reduce the risk of fire, do not leave this appliance unattended during use.
5. If this appliance begins to malfunction during use, immediately unplug the cord. Do not
use or attempt to repair a malfunctioning appliance!
6. The cord to this appliance should only be plugged into a 120V AC electrical wall outlet.
7. Do not use this appliance in an unstable position.
POLARIZED PLUG
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 in 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.
SHORT CORD INSTRUCTIONS
A short power-supply cord is provided to reduce the risk resulting from becoming entangled
in or tripping over a longer cord.
Do not use an extension cord with this product.
PLASTICIZER WARNING
CAUTION: To prevent Plasticizers from migrating from the finish of the countertop or
tabletop or other furniture, place NON-PLASTIC coasters or place mats between the
appliance and the finish of the countertop or tabletop.
Failure to do so may cause the finish to darken, permanent blemishes may occur or
stains can appear.
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ELECTRIC POWER
If electric circuit is overloaded with other appliances, your Bread Maker may not operate
properly. The Bread Maker should be operated on a separate electrical circuit from other
operating appliances.
Your Breadman® Automatic Bread Maker has a 7-Minute Power
Failure Back-Up feature. If the electricity goes off, the memory will
store the cycle in process for up to 7 minutes. If the power comes back
on within this time, the cycle will resume where it left off. If the
Breadman® 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 contents of the recipe and start again with new fresh
ingredients due to health and sanitary considerations.
For non-perishable recipes you may try starting the Breadman® 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 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.
NOTE: Power Failure Back-Up does not cover surges. If you
experience frequent surges, please use a surge protector.
7-Minute
Power Failure
Back-Up
3
POWER OUTAGE
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1. Unpack and clean your Breadman® Automatic Bread Maker; see
CLEANING INSTRUCTIONS. When the Breadman® Bread
Maker is packaged for shipment, a clear plastic film is placed over
the Control Panel; carefully peel it off.
2. Place the Breadman® Bread Maker on a dry, stable surface away from
heat and away from areas where cooking grease or water may splatter
onto it. Avoid placing the Bread Maker where it may tip over during
use. Place away from edge of the counter top.
3. The Breadman® Bread Maker will bake up to a 2 pound loaf of
bread. Do not put a larger quantity of ingredients into the Bread Pan
than recommended. If you do so, the bread may not mix or bake
correctly and the Breadman® Bread Maker may be damaged. The
maximum amount of ingredients to be used is as follows.
• Bread cycles . . . . . . . . . . . . . 4 to 4-2/3 cups
• Batter Breads™ and
prepackaged cake mixes . . . 4 cups
• Dough cycles . . . . . . . . . . . . 4-2/3 cups
• Jam . . . . . . . . . . . . . . . . . . . . 3 cups fruit
4. Before first use, operate the Breadman® Bread Maker with an
empty Bread Pan on the SUPER RAPID cycle to burn off the
manufacturing oils.
NOTE: During first use, this product may smoke and/or emit an odor
from mineral oils used in manufacturing. This is normal for a
newly manufactured appliance.
1. Remember to insert the Kneading Paddle first, then add all your
ingredients BEFORE inserting the Bread Pan into the Baking
Chamber of your Breadman® Bread Maker.
2. To insert the Bread Pan in the Breadman® Bread Maker, seat it firmly
in place.
3. To remove the Bread Pan from the Baking Chamber, hold the
Handle with an oven mitt and lift gently. When you remove the
Bread Pan after baking, BE SURE TO WEAR OVEN MITTS to
prevent burning. After you remove the loaf (by turning the Bread
Pan upside down and shaking gently), check to see that the
Kneading Paddle is removed from the loaf. If it is stuck in your
bread, use a non-metal utensil to gently remove it, taking care
not to scratch the Kneading Paddle.
BEFORE USING FOR THE FIRST TIME
Inserting and
Removing the
Bread Pan
BREADMAN®BREAD MAKER TIPS
PLEASE NOTE: If, at any time during the bread making process, you need to turn the
Breadman® OFF, press the START/STOP Button for a full second.
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YOUR BREADMAN® BREAD MAKER
1. Removable Lid (P/N 22826)
2. Bread Pan Handle
3. Bread Pan (P/N 22822)
4. Drive Shaft (inside)
5. Baking Chamber
6. Control Panel
7. Kneading Paddle (P/N 22823)
8. Power Supply Cord with
Polarized Plug
9. Air Exhaust
10. Viewing Window
11. Lid Handle
12. Measuring Spoon (P/N 22824)
13. Measuring Cup (P/N 22825)
2.
1.
3.
5.
6.
12.
13.
8.
7.
4.
11.
9.
10.
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PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS
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MENU
Press this Button to select the cycle you want out
of the ten (1 to 10) listed on the Control Panel.
Each time you press this Button, the number of
the cycle will change to the next selection in the
Display. Press this Button until your choice is
indicated.
COLOR
Select the crust COLOR: Light, Medium or
Dark. The Breadman® Bread Maker is preset to
Medium. Use this Button to select the RAPID
cycle for the MENU program indicated in
the Display.
LOAF
Select the LOAF size: 1.5 LB, or 2 LB. The
Breadman® Bread Maker is preset to 2 LB.
START/STOP
Press this Button to start the chosen cycle and to
begin the TIMER countdown. Press this Button
for a full second to reset the cycle’s TIMER
setting or to cancel the cycle in progress.
When you press any Button, you should hear a
beep. This lets you know you’ve pressed hard
enough to activate your selection.
CONTROL PANEL
Display Window
Shows your MENU cycle selection,
TIMER setting, crust COLOR, LOAF size
and process.
Operation/Keep Warm Light
The Operation Light next to the
START/STOP Button will illuminate while
the Breadman® Bread Maker is ON; when
the Breadman® is completed and in
Keep Warm phase, the Light will flash.
(UP) and  (DOWN) Buttons
Use this pair of Buttons to set the TIMER.
Use this pair of Buttons to add or subtract
time displayed in the Display Window.
 Each time you press this Button,
the TIMER advances 10 minutes.
 Each time you press this Button, the
TIMER is set back 10 minutes.
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CONTROL PANEL (CONTINUED)
MENU Options
Select from these Bread/Dough cycles:
1. BASIC
Basic Light (1.5 LB)
Basic Light (2.0 LB)
Basic Medium (1.5 LB)
Basic Medium (2.0 LB)
Basic Dark (1.5 LB)
Basic Dark (2.0 LB)
Basic Rapid (1.5 LB)
Basic Rapid (2.0 LB)
2. FRENCH
French Light (1.5 LB)
French Light (2.0 LB)
French Medium (1.5 LB)
French Medium (2.0 LB)
French Dark (1.5 LB)
French Dark (2.0 LB)
French Rapid (1.5 LB)
French Rapid (2.0 LB)
3. WHOLE WHEAT
Whole Wheat Light (1.5 LB)
Whole Wheat Light (2.0 LB)
Whole Wheat Medium (1.5 LB)
Whole Wheat Medium (2.0 LB)
Whole Wheat Dark (1.5 LB)
Whole Wheat Dark (2.0 LB)
Whole Wheat Rapid (1.5 LB)
Whole Wheat Rapid (2.0 LB)
4. SWEET
Sweet Light (1.5 LB)
Sweet Light (2.0 LB)
Sweet Medium (1.5 LB)
Sweet Medium (2.0 LB)
Sweet Dark (1.5 LB)
Sweet Dark (2.0 LB)
Sweet Rapid (1.5 LB)
Sweet Rapid (2.0 LB)
5. SUPER RAPID
Super Rapid Light (1.5 LB)
Super Rapid Light (2.0 LB)
Super Rapid Medium (1.5 LB)
Super Rapid Medium (2.0 LB)
Super Rapid Dark (1.5 LB)
Super Rapid Dark (2.0 LB)
6. DOUGH
7. PASTA
8. GLUTEN FREE
Gluten Free Light (1.5 LB)
Gluten Free Light (2.0 LB)
Gluten Free Medium (1.5 LB)
Gluten Free Medium (2.0 LB)
Gluten Free Dark (1.5 LB)
Gluten Free Dark (2.0 LB)
9. JAM
10. BAKE
Bake Light
Bake Medium
Bake Dark
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Cycle Program Color Loaf Delay Pre- Knead Rest Knead Rise Punch Rise Shape Rise Bake Total Add-In Keep
Heat 1 2 1 2 3 Beep Warm
1BASIC Light 1.5LB 15H 0 5M 5M 20M 39M 10S 25M50S 15S 49M45S 48M 3:13 2:51 60M
2LB 15H 0 5M 5M 20M 39M 10S 25M50S 15S 49M45S 53M 3:18 2:56 60M
Medium 1.5LB 15H 0 5M 5M 20M 39M 10S 25M50S 15S 49M45S 48M 3:13 2:51 60M
2LB 15H 0 5M 5M 20M 39M 10S 25M50S 15S 49M45S 53M 3:18 2:56 60M
Dark 1.5LB 15H 0 5M 5M 20M 39M 10S 25M50S 15S 49M45S 48M 3:13 2:51 60M
2LB 15H 0 5M 5M 20M 39M 10S 25M50S 15S 49M45S 53M 3:18 2:56 60M
Rapid 1.5LB 15H 0 5M 5M 20M 15M 10S 8M50S 10S 29M50S 48M 2:12 1:50 60M
Rapid 2LB 15H 0 5M 5M 20M 15M 10S 8M50S 10S 29M50S 53M 2:17 1:55 60M
2FRENCH Light 1.5LB 15H 0 5M 5M 20M 39M 10S 30M50S 10S 59M50S 50M 3:30 N/A 60M
2LB 15H 0 5M 5M 20M 39M 10S 30M50S 10S 59M50S 52M 3:32 N/A 60M
Medium 1.5LB 15H 0 5M 5M 20M 39M 10S 30M50S 10S 59M50S 50M 3:30 N/A 60M
2LB 15H 0 5M 5M 20M 39M 10S 30M50S 10S 59M50S 52M 3:32 N/A 60M
Dark 1.5LB 15H 0 5M 5M 20M 39M 10S 30M50S 10S 59M50S 50M 3:30 N/A 60M
2LB 15H 0 5M 5M 20M 39M 10S 30M50S 10S 59M50S 52M 3:32 N/A 60M
Rapid 1.5LB 15H 0 5M 5M 20M 15M 10S 15M50S 10S 38M50S 50M 2:30 N/A 60M
Rapid 2LB 15H 0 5M 5M 20M 15M 10S 15M50S 10S 38M50S 52M 2:32 N/A 60M
3WHEAT Light 1.5LB 15H 30M 5M 5M 15M 49M 10S 25M50S 10S 44M50S 48M 3:43 2:56 60M
2LB 15H 30M 5M 5M 15M 49M 10S 25M50S 10S 44M50S 50M 3:45 2:58 60M
Medium 1.5LB 15H 30M 5M 5M 15M 49M 10S 25M50S 10S 44M50S 48M 3:43 2:56 60M
2LB 15H 30M 5M 5M 15M 49M 10S 25M50S 10S 44M50S 50M 3:45 2:58 60M
Dark 1.5LB 15H 30M 5M 5M 15M 49M 10S 25M50S 10S 44M50S 48M 3:43 2:56 60M
2LB 15H 30M 5M 5M 15M 49M 10S 25M50S 10S 44M50S 50M 3:45 2:58 60M
Rapid 1.5LB 15H 5M 5M 5M 15M 24M 10S 10M50S 10S 34M50S 48M 2:28 2:05 60M
Rapid 2LB 15H 5M 5M 5M 15M 24M 10S 10M50S 10S 34M50S 50M 2:30 2:08 60M
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KNEADING AND BAKING CYCLES CHART
NOTE: If bread is not removed immediately after baking, a controlled Keep Warm phase will
begin for each selection (except DOUGH, JAM and PASTA). While this will help reduce
condensation between loaf and Bread Pan, it is best to remove bread as soon as possible after
completion of the Baking phase.
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Cycle Program Color Loaf Delay Pre- Knead Rest Knead Rise Punch Rise Shape Rise Bake Total Add-In. Keep
Heat 1 2 1 2 3 Beep Warm
4SWEET Light 1.5LB 15M 0 5M 5M 20M 39M 10S 25M50S 5S 51M 55S 50M 3:17 2:55 60M
2LB 15M 0 5M 5M 20M 39M 10S 25M50S 5S 51M 55S 55M 3:22 3:00 60M
Medium 1.5LB 15M 0 5M 5M 20M 39M 10S 25M50S 5S 51M 55S 50M 3:17 2:55 60M
2LB 15M 0 5M 5M 20M 39M 10S 25M50S 5S 51M 55S 55M 3:22 3:00 60M
Dark 1.5LB 15M 0 5M 5M 20M 39M 10S 25M50S 5S 51M 55S 50M 3:17 2:55 60M
2LB 15M 0 5M 5M 20M 39M 10S 25M50S 5S 51M 55S 55M 3:22 3:00 60M
Rapid 1.5LB 15M 0 5M 5M 20M 25M 10S 15M50S 5S 35M 55S 50M 2:37 2:15 60M
Rapid 2LB 15M 0 5M 5M 20M 25M 10S 15M50S 5S 35M55S 55M 2:42 2:20 60M
5SUPER Light 1.5LB 15M 0 2M 0 18M 12M 0 0 0 0 45M 1:17 N/A 60M
2LB 15M 0 2M 0 18M 12M 0 0 0 0 48M 1:20 N/A 60M
Medium 1.5LB 15M 0 2M 0 18M 12M 0 0 0 0 45M 1:17 N/A 60M
2LB 15M 0 2M 0 18M 12M 0 0 0 0 48M 1:20 N/A 60M
Dark 1.5LB 15M 0 2M 0 18M 12M 0 0 0 0 45M 1:17 N/A 60M
2LB 15M 0 2M 0 18M 12M 0 0 0 0 48M 1:20 N/A 60M
6DOUGH N/A N/A N/A 05M5M20M 60M 0 0 0 0 0 1:30 N/A N/A
7PASTA N/A N/A N/A 03M011M00000 00:14 N/A N/A
8 GLUTENFREE Light 1.5LB N/A 02M018M 0 0 0 0 0 45M 1:17 N/A 60M
2LB N/A 02M018M 0 0 0 0 0 48M 1:20 N/A 60M
Medium 1.5LB N/A 02M018M 0 0 0 0 0 45M 1:17 N/A 60M
2LB N/A 02M018M 0 0 0 0 0 48M 1:20 N/A 60M
Dark 1.5LB N/A 02M018M 0 0 0 0 0 45M 1:17 N/A 60M
2LB N/A 02M018M 0 0 0 0 0 48M 1:20 N/A 60M
9JAM N/A N/A N/A 0005M000010M 50M 1:05 N/A N/A
10 BAKE Light 2LB 15M N/A N/A N/A N/A N/A N/A N/A N/A N/A 60M 1:00 N/A 60M
Medium 2LB 15M N/A N/A N/A N/A N/A N/A N/A N/A N/A 60M 1:00 N/A 60M
Dark 2LB 15M N/A N/A N/A N/A N/A N/A N/A N/A N/A 60M 1:00 N/A 60M
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KNOW YOUR INGREDIENTS
It has been said that cooking is an art that relies on the creativity of the chef. Baking bread
is much more of a science, since the process of combining flour, water and yeast results in a
chemical reaction that produces bread. You must remember that when the ingredients
combine with each other, they produce a specific result. Read the following information
carefully to gain a better understanding of the importance each ingredient plays in the
bread making process.
All-Purpose Flour
All-purpose flour is a blend of refined hard and soft wheat flours ideally suited for making
sweet breads and cakes. The most popular brands of flour have been tested for quick bread
and cakes using the BAKE cycle in the Breadman® Bread Maker with excellent results.
Bran
Bran (unprocessed) is the coarse outer portion of the 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 is a high gluten/protein flour that typically has a higher gluten concentration
than all-purpose flour. Using bread flour with the Breadman® Bread Maker 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 the flavor and texture of the bread.
Cracked Wheat
Cracked wheat has a 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 a high proportion of bread flour, as it does not contain
enough gluten to develop the structure for a high, even-grained loaf.
Self-Rising Flour
Self-rising flour contains leavening ingredients that will interfere with bread and cake
making. Self-Rising Flour is NOT RECOMMENDED for use with your Breadman®
Bread Maker.
7 Grain Cereal Blend
7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds and
hulled millet.
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Vital Wheat Gluten
Gluten is manufactured from wheat flour that has been treated to remove nearly all of
the starch, which leaves a very high protein content. (Gluten is the protein in the wheat
that makes the dough elastic.) Gluten is available at most health food stores and in the
baking aisle in many markets. It is sometimes used in small portions with dense, low-
gluten flours (such as whole wheat) 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 a high, light-textured
bread.
Flour Storage
Keep flour in a secure, airtight container. Keep rye and whole wheat flours stored 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 by virtue of how they were
ground, milled, stored, etc. You may have to experiment with different brands of
flour to help you make the perfect loaf.
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 or rapid rise or bread machine yeasts are quick-acting. Fresh (cake) yeast is
NOT RECOMMENDED for use with your Breadman® Bread Maker.
Ensure your yeast is fresh by checking its 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.
The following test can be used to determine if your yeast is stale and inactive.
1. Place 1/2 cup of hot (110ºF-115ºF/43ºC-46ºC) water into a liquid
measuring cup.
2. Stir 1 teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeast
over the surface.
3. Allow mixture to sit for 10 minutes undisturbed.
4. The mixture should foam and rise to the 1 cup mark. If this does not occur,
discard this yeast and purchase fresh yeast.
NOTE: The basic bread and dough recipes in this booklet were developed using active
dry yeast. You may use the chart below to substitute any quick-acting yeast (quick
rise, fast rise or Bread Maker yeast) for the active dry yeast or vice versa.
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Conversion Chart for Quick Rise Yeast
3/4 tsp active dry yeast = 1/2 tsp quick rise yeast
1 tsp active dry yeast = 3/4 tsp quick rise yeast
1-1/2 tsp active dry yeast = 1 tsp quick rise yeast
2-1/4 tsp active dry yeast = 1-1/2 tsp quick rise yeast
1 TBL active dry yeast = 2 tsp quick rise yeast
Sugar
Sugar is important for the color and flavor of breads. It also serves as food for the yeast
since it supports the fermentation process. Recipes in this book that call for sugar require
granulated sugar. Do not substitute powdered sugar. In addition, artificial sweeteners cannot be
used as a substitute for sugar as the yeast will not react properly with them. Honey may be
substituted for sugar in equal proportions; reduce the liquid by the same amount.
Salt
Salt is necessary to balance the flavor of breads and cakes. Salt limits the growth of yeast.
Do not increase or decrease the amount of salt shown in the recipes. Dietetically sodium-free
(less than 5 mg sodium per serving) or low salt (less than 1/2 the sodium of table salt) may be
used in equal amounts. The bread will be more coarse.
Liquids
All liquids (except water that is listed with specific temperatures for each cycle in each recipe)
should be warm (80ºF/27ºC) for most recipes. Liquids, such as milk (1%, 2%, whole and skim),
water or a combination of powdered milk and water, can be used when making bread. Milk will
improve flavor, provide a 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.
Eggs
Eggs add richness and a velvety texture to bread dough and cakes. When the recipe calls for
egg(s) at room temperature, large egg(s) should be used. Liquid egg substitutes may be used as
directed on the carton or 2 egg whites may be substituted for 1 whole egg. They must also be
room temperature.
Fats
Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French bread gets its
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 the refrigerator, it should be cut into small pieces for easier
blending during the kneading process.
Baking Powder
Double acting baking powder is a leavening agent used in the PASTA cycle recipes. This type of
leavening agent does not require rising time before baking, as the chemical reaction works when
liquid ingredients are added and again during the baking process.
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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 the chemical reaction works during the
baking process.
MEASURING YOUR INGREDIENTS
The most important step when using your Breadman® Bread Maker for making bread is
measuring your ingredients. It is very important to measure each liquid and dry ingredient
accurately. For best results, add ingredients into the Bread Pan in the order given in each recipe.
Liquid Measurements
Use transparent plastic or glass liquid measuring cups to measure all liquid ingredients. Place the
cup on a horizontal flat surface and view markings at eye level. The level of the liquid must be
aligned to the appropriate mark of measurement. A “guesstimate” is not good enough, as it could
throw off the critical balance of the recipe.
Dry Measurements
Dry ingredients must be measured using standard size dry measuring cups. These cups are
available in various sizes. Gently spoon dry ingredients into the measuring cup and level off with
a knife. Do not scoop or tap measuring cup, as this will pack the ingredients. This extra amount
could affect the balance of the recipe. Do not sift flour in bread making.
When measuring small amounts of dry or liquid ingredients (i.e. yeast, sugar, salt, dry milk,
honey or molasses), a standard measuring spoon must be used. Measurements must be level,
not heaping.
The Breadman® Bread Maker produces delicious baked goods with ease. This marvelous
appliance asks only that you carefully follow the recipe instructions. In most cooking, a pinch of
this and a dash of that is fine, but this is not the case for automatic Bread Makers. Using this
Breadman® Bread Maker requires that you accurately measure each ingredient.
Measurement/Conversion Chart
1-1/2 tsp = 1/2 TBL 8 TBL = 1/2 cup
3 tsp = 1 TBL 12 TBL = 3/4 cup
1/2 TBL = 1-1/2 tsp 16 TBL = 1 cup
2 TBL = 1/8 cup 3/8 cup = 1/4 cup + 2 TBL
4 TBL = 1/4 cup 5/8 cup = 1/2 cup + 2 TBL
5 TBL+ 1 tsp = 1/3 cup 7/8 cup = 3/4 cup + 2 TBL
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Creating Your Own Yeast Breads
Even the most inexperienced baker can achieve the satisfying experience of baking a loaf of
bread. All of the mystery and hard work is gone. Inside this talented Breadman® Bread Maker
is a computer brain which instructs the Bread Maker to mix the dough, knead the dough,
allow it to proof (rise) and bake without you being present. The Breadman® Bread Maker will
also prepare dough for you to shape and bake in a conventional oven. The recipes included in
this book were developed for this Bread Maker. Each recipe features ingredients that best
compliment a particular loaf of bread and each was tested in our Breadman®. It is extremely
important not to exceed the amount of flour specified in each recipe, up to approximately 4 to
4-2/3 cups for BREAD baking cycles and 4-2/3 cups for DOUGH cycles, or an unsatisfactory
baking performance could result. When using your own yeast bread recipes to bake an old
favorite, use recipes in this cookbook as a guide for converting portions from your recipe to
your Breadman® Bread Maker.
Special Glazes for Yeast Breads
Give your just-baked bread a professional finish. After glazing, generously sprinkle with your
choice of poppy, sesame or caraway seeds, if desired. Select 1 of the following special glazes to
enhance your bread.
• Egg Glaze: Beat 1 large egg and 1 tablespoon of water together, brush generously
over dough.
NOTE: Apply to breads just before baking.
•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 icing sugar with 1 to 2 tablespoons of milk until
smooth to make a consistent glaze. Drizzle the glaze over raisin bread or sweet breads
when they are almost cool.
Bread Mixes and Other Recipe Books
You can use prepackaged bread mixes or other Bread Maker recipes in your Breadman® Bread
Maker. Follow package or recipe directions for making 1.5 or 2 LB loaves. Do not exceed the
Bread Pan capacity.
Checking Dough Consistency
Although the Breadman® Bread Maker will mix, knead, and bake bread automatically, when
baking bread from scratch, it is necessary that you learn to recognize the condition of your
dough.The ratio of flour to liquid is the most critical factor in any bread recipe, yet incorrect
measurements are most easily remedied. After 5 to 10 minutes in the 2nd Knead process, open
the Breadman® Bread Maker to check the consistency of the dough. The dough should be in
a soft, tacky ball (sticky like scotch tape). If it is too dry, add liquid 1/2 to 1 teaspoon at a
time. If it is too wet, add 1/2 to 1 tablespoon of flour at a time.
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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]
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. Therefore less liquid is required.
Slicing and Storing Bread
For best results, place the bread on a wire rack and allow to cool for
15 to 30 minutes before slicing. Use an electric knife or a serrated knife for
even slices. For rectangular slices, place the loaf on its side and slice across.
Store unused bread tightly covered, (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 a tightly covered container in the freezer. Since homemade bread has
no preservatives, it tends to dry out and become stale faster than commercially-made bread.
Leftover or slightly hardened bread may be cut into 1/2-inch or 1-inch cubes and used in recipes
to make croutons, bread pudding or stuffing.
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Place the ingredients into the Bread Pan.
For best results, add all liquid ingredients
first. Then, add all dry ingredients EXCEPT
yeast, baking powder or baking soda.
ALWAYS ADD YEAST LAST.
STEP 4
STEP 3
Make a small indentation on top of the dry
ingredients (not so deep it reaches the wet
layer) and add the yeast to the indentation.
This order of adding ingredients is important,
especially when using the TIMER for yeast
bread baking, because it keeps the yeast away
from the wet ingredients until the kneading
process begins. (Liquid ingredients will
prematurely activate the yeast.)
Open the Lid and remove the
Bread Pan.
Firmly lift the Bread
Pan straight up and
out of the machine,
using the Handle.
Do not turn or shake
the Bread Pan while
taking it out. If the
Bread Pan is bent,
the temperature
sensor may not
work properly.
STEP 1
Position the Kneading Paddle on the
Drive Shaft.
Match the flat side
of the Drive Shaft
to the flat part of
the hole in the
Kneading Paddle.
Make sure the
Paddle is secure.
STEP 2
YEAST
DRY INGREDIENTS
WATER OR LIQUIDS
The following are the general steps for using the Breadman® Bread Maker. Depending on the
cycles or recipe that you choose, some steps may not apply or there may be additional steps.
Add all ingredients to the Bread Pan in the order listed in the recipe.
The illustrations in this instruction manual are for information purposes only. You may find your
Breadman® Bread Maker looks different, however, the steps for operation are the same.
Always use the freshest ingredients available. By carefully following the simple recipes that come
with the Breadman® Bread Maker, you will be able to bake delicious bread every time.
USING YOUR BREAD MAKER
16
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Press the COLOR Button to choose the
crust COLOR you want. The Breadman®
Bread Maker is preset for medium crust
COLOR.
NOTE: Crust COLOR control cannot be
activated for the following cycles:
• DOUGH
• PASTA
• JAM
Press the LOAF Button to select:
1.5 LB, or 2 LB. The Breadman® Bread
Maker is preset to 2 LB.
NOTE: LOAF size cannot be activated
for the following cycles:
• DOUGH
• PASTA
• JAM
• BAKE
NOTE: The smaller size recipes and mixes
will not fill the Bread Pan when finished.
This is especially true for bread recipes
that contain whole grains or other
special ingredients.
NOTE: When using the Gluten Free recipes
provided in the Recipe Guide, always
choose the 1.5 LB setting.
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Insert the Bread Pan into the Baking
Chamber. Press down on the rim until it
snaps securely into place.
If the Bread Pan does not snap securely into
place, remove Bread Pan. Wearing oven
mitts, place fingers behind Bread Pan clips
and gently pull away from oven wall. Insert
Bread Pan again.
STEP 5
STEP 6
Close the Lid. Plug into 120V AC outlet.
The Breadman® will beep and the Display
Window will illuminate.
STEP 7
STEP 8
STEP 9
Press the MENU Button to choose the bread
or dough cycle (1 to 10) you want. The cycle
names and corresponding numbers are listed
on the Control Panel.
Each time the MENU Button is pressed, it will
beep and the cycle number (1 to 10) will
appear in the Display Window.
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Put on oven mitts and remove the Bread Pan.
Remember that the Bread Pan and your loaf
are both very hot! Be careful not to place either
on a tablecloth, plastic surface, or other heat-
sensitive surface which may scorch or melt.
If the bread is not removed immediately after
baking and if the START/STOP Button is not
pressed, the Keep Warm controlled temperature
reduction will begin. The Operation/Keep Warm
Light will illuminate; the colon in the Display
will continue to flash. The Breadman® Bread
Maker will automatically shut OFF in 60 minutes.
While this will help prevent the bread from
becoming soggy, for best results, remove the
bread immediately after the baking cycle is
complete.
NOTE: The Keep Warm phase does not apply
to the following cycles:
• DOUGH
• PASTA
• JAM
Press the START/STOP Button to begin
the cycle.
The Operation/Keep Warm Light will
illuminate. The time remaining will begin
to count down in the Display Window.
MENU (cycle number, 1through 10),
LOAF size, crust COLOR, and process
will be shown in the Display Window.
The Breadman® Bread Maker will begin
mixing the ingredients. Then, it will begin
the kneading process.
•After 5 to 10 minutes into 2nd
kneading process, check the dough
ball, or stir ingredients if needed.
During this process, the yeast will activate
and normally the Viewing Window may
begin to fog. (This will clear eventually so
you can view the loaf’s progress.)
Opening the Lid will not stop the kneading
process. Quickly close Lid to prevent heat
loss. At this time, also check dough ball
and use a rubber spatula to scrape any
ingredients from the sides of the Bread Pan.
STEP 10
Turn the Bread Pan upside down and shake
to release the bread.
Place the bread upright on a wire rack to
cool 20 to 30 minutes before cutting. This
allows the steam to escape.
CAUTION: Be sure to remove the
Kneading Paddle from the bread.
Use a non-metal utensil to gently
remove it, taking care not to scratch
the Kneading Paddle.
CAUTION: The Bread Pan, Kneading
Paddle and bread will be very hot.
• Always unplug the Breadman® Bread
Maker after each use.
STEP 13
When your bread is
finished baking the
Breadman®Bread Maker
will beep and “0:00”
will appear in the
Display Window. Press
the START/STOP
Button and open
the Lid.
STEP 12
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Add ingredients, such as dried fruit or nuts,
herbs, oats, etc. at the Add-Ingredient Beep
during the BASIC, WHOLE WHEAT and
SWEET cycles. See Kneading and Baking
Cycles Chart for exact time on each cycle.
STEP 11
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USING THE 15-HOUR TIMER
You can pre-program your Breadman® Bread Maker so that it bakes on the
BASIC, FRENCH, WHOLE WHEAT or SWEET cycles while you are at
work or so that fresh bread is ready for you in the morning or the next day.
To view specific times for each process, simply refer to the KNEADING
AND BAKING CYCLES CHART in this Instruction Manual.
The TIMER cannot be altered for the DOUGH, PASTA, GLUTEN
FREE or JAM cycles.
Don’t use the TIMER if your recipe includes eggs, fresh milk, or other
dairy products, meats, fish, etc. that may spoil.
To preset your Breadman® Bread Maker, follow these steps:
1. Add the ingredients as usual, taking care not to let the yeast and
liquid ingredients contact one another.
2. If your recipe contains salt, please add salt with liquid ingredients,
keeping it away from the yeast.
3. Close the Breadman® Bread Maker Lid and plug it in.
4. Press the MENU Button to choose the cycle you want. The time
needed for the selected cycle appears in the Display Window.
5. Press the (UP) TIMER Button (arrow) once for each 10 minutes
you want to add. (Use the (DOWN) TIMER Button (arrow) to
subtract 10 minutes time from the Timer.) The amount of time you set
is shown in the Display Window.
•For example, if it is 8 o’clock AM and you want a loaf of bread ready at
1 o’clock PM, press the  TIMER Button until the display reads 5:00,
meaning it will finish baking in five hours. This is the hour difference
between 8 o’clock AM and 1 o’clock PM.
NOTE: Actual baking times will not change.
6. Press START/STOP to begin the TIMER. The colon (:) in the time
displayed begins to flash, letting you know the TIMER is started.
When the Display Window indicates 0:00, baking is completed.
7. If you make an error after you’ve activated the program and want to
start over, press and hold the START/STOP Button. The Timer will
clear and you can begin again.
NOTE!
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