Goldstar HB-152CE Use and care manual

Automatic Breadmaker
MODEL : HB-152CE
INSTRUCTIONS & COOKING GUIDE
"Please visit our web page
for other product information.
http://www.lgeus.com"
PLEASE READ THESE INSTRUCTIONS
THOROUGHLY AND CAREFULLY
BEFORE OPERATING THIS BREADMAKER

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TABLE OF CONTENTS
IMPORTANT SAFEGUARDS..................................................................................................3
BEFORE YOUR FIRST USE...................................................................................................4
SPECIFICATIONS...................................................................................................................4
BREAD MACHINE INTRODUCTION......................................................................................5
• Parts....................................................................................................................................5
• Control Panel.......................................................................................................................5
• Program Specifications........................................................................................................6
CLEANING INSTRUCTIONS ..................................................................................................7
INGREDIENTS ........................................................................................................................8
OPERATION............................................................................................................................9
• Programming Bread ...........................................................................................................9
• Programming Dough .........................................................................................................10
• Programming Cake............................................................................................................10
• Programming The Delay Timer (Bread or Dough).............................................................11
• Baking Control (Bread)......................................................................................................11
BEFORE CALLING FOR SERVICE......................................................................................12
• Questions and Answers.....................................................................................................12
• Check List..........................................................................................................................13
COOKING GUIDE .................................................................................................................14

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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed to reduce
the risk or fire, electric shock and injury to persons, including the following:
1. Read all instructions before using this appliance.
2. To protect against electric shock do not immerse cord, plug, or appliance in water or other liq-
uid (see instructions for cleaning).
3. Do not touch hot surfaces. Always use oven mitts when handling the hot bread pan or bread.
4. Close supervision is necessary when this appliance is used near children.
5. This appliance is not for use by children. Keep out of reach of children.
6. Unplug form outlet when not in use and before cleaning. Allow to cool before attaching or
removing parts.
7. Avoid touching moving parts. Do not remove the bread pan or insert hand into the bread pan
during operation. Stop pad must be pressed if bread pan is to be removed before completion.
8. Do not operate the appliance with a damaged cord or plug, or after the appliance malfunc-
tions, or has been dropped or damaged in any manner. Return appliance to the nearest
authorized service facility for examination, repair, electrical or mechanical adjustment.
9. Do not use outdoors or while standing in damp area.
10. Do not cord hang over edge or table or counter or touch hot surfaces.
11. Do not place on or near hot gas or electric burner or in a heated oven.
12. To unplug with unit switched off, grip the plug and pull out from the wall outlet. Never pull on
the cord.
13. Do not use appliance for other than intended use.
14. This product is intended for household use only.
15. Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical, cre-
ating a risk of electrical shock.
16. Bread machine must be placed at least 4 inches (10.2 cm) from walls and edge of counter.
17. Do not cover bread machine with anything which would prevent the steam escaping. This may
cause warpage, discoloration, malfunction or even fire.
SAVE THESE INSTRUCTIONS
THIS PRODUCT FOR HOUSEHOLD USE ONLY.
CAUTION : A short power supply cord is provided to reduce the risk of personal injury resulting
from becoming entangled in or tripping over a longer cord. Extension cords are available from
local hardware stores and may be used if care is exercised in their use. If an extension cord is
required, special care an caution is necessary. Also the cord must be: (1) marked with an electri-
cal rating of 125 V, and at least 13 A., 1625 W., and (2) the cord must be arranged so that it will
not drape over the countertop or tabletop where it can be pulled on by children or tripped over
accidentally.
ELECTRIC POWER : If electric circuit is overloaded with other appliances, your bread machine
may not operate properly. The bread machine should be operated on a separate electrical circuit
from other operating appliances.
POLARIZED PLUG : This appliance has a polarized plug, (one blade is wider than the other). As
a safety feature to reduce the risk of electrical shock, this plug is intended to fit in polarized outlet
only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, con-
tact a qualified electrician. Do not attempt to defeat this safety feature.

Carefully unpack the bread machine and remove all packaging materials. To remove any dust that
may have accumulated during packaging, Wipe the bread pan and kneading blade. Do not
immerse. (See cleaning instruction on page 7.) Wipe the outside of the bread machine with a
damp cloth. Do not use harsh or abrasive cleaners on any part of the bread machine.
Place the bread machine on a dry, stable surface away from burners and away from areas where
cooking grease or water may splatter onto it.
Plug the bread machine into a 120V~60Hz outlet
IMPORTANT SAFETY TIPS
• Unplug unit and allow to cool. Remove any flour, bread crumbs or other materials from the
inside of the inner case using a damp sponge, cloth or a small, portable vacuum cleaner.
• The bread machine will bake up to a 1.5 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 bread machine may be damaged. the maximum amount of flour to be used is
as follows: BAKE settings – approximately 3 cups
Prepackaged bread mixes – 3 cups
DOUGH setting – 3 2/3 cups
• Handle the bread pan with care. Remove the bread pan by pulling straight up in the handle.
Do not turn or shake the bread pan while taking it out. If the bread pan is damaged or bent, the
temperature sensor will not work properly. Handle hot bread pan using pot holders or oven mitts.
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BEFORE YOUR FIRST USE
SPECIFICATIONS
Power supply 120 V ~ 60 Hz
Heater 550 W
Kneading Motor 100 W
Diemension (W ×D ×H) 13 3/4" ×10 1/4" ×13"
Weight Approx. 6.3kg.
Power
Consumption

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BREAD MACHINE INTRODUCTION
REMAINING TIME
INDICATOR
This displays the remaining time for
the program to be completed.
BAKING CONTROL
INDICATOR
When BAKING CONTROL pad is
pressed, BAKING CONTROL
INDICATOR will display A,B, or C to
indicate the selected baking control.
After START pad is pressed, the
indicator will disappear.
BREAD PROGRAM
INDICATOR
When PROGRAM SELECT pad is
pressed, BREAD PROGRAM
INDICATOR will display 1,2, ..6 or 7
to indicate the selected program.
After START pad is pressed, the
indicator will disappear.
TIMER
Press timer pad to set the time
delay. The time will advance in 10
minute interval from 4:10 to 13:00.
This timer can not be used for Cake
program.
CANCEL or STOP
Press this pad to cancel a program.
If you make a mistake when setting
the delay timer, program, or baking
control, press CANCEL pad and
reenter the correct program.
START
After setting the desired program,
the baking control and timer (if
needed), press this pad to start the
program or timer count down.
BAKING CONTROL
Press this pad to select dark,
medium or light crust.
PROGRAM SELECT
Press this pad to select the
program:
1.BASIC BREAD
2.SPECIALTY BREAD
3.WHOLE WHEAT
4.FRENCH BREAD
5.RAPID BREAD
6.DOUGH
7.CAKE
1
BASIC
2
SPECIALTY
3
WHOLE WHEAT
4
FRENCH
5
RAPID
6
DOUGH
7
CAKE
REMAINING TIME
BAKING CONTROL
BREAD MAKER
HB-152CE
TIMER
A MEDIUM
B LIGHT
C DARK
START
CANCEL
BREAD MENU
HOURS MINUTES
Your Breadmaker
Also comes with:
INSTRUCTION&
COOKING GUIDE BOOK
Accessories
Handle
Shaft
(Rotates the
kneading blade)
Bread Pan
Kneading Blade
(Flat side down)
Bread Pan Handle
Control Panel
Air Exhaust
(Air is vented through
these outlets)
Viewing Window
Lid
NOTE : If you want to cancel the selected program, press the CANCEL pad for more than
1 second at any time during the cycle.
■Parts
■Control Pannel

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■Program Specifications
1
2
3
4
5
6
7
8
9
10
11
12
13
14
Program
Process
Basic Specialty French Rapid Dough Cake
4:10-13:00 4:10-13:00 4:10-13:00 4:10-13:00 4:10-13:00 4:10-13:00 -
- - 20 min 20 min - - -
7 min 7 min 13 min 13 min 7 min 6 min -
5 min 5 min 50 min 50 min 5 min 5 min -
12 min 12 min 12 min 12 min 7 min 12 min -
40 min 40 min 20 min 20 min 13 min 40 min -
4 sec 4 sec 4 sec 4 sec 4 sec 4 sec -
26 min 26 min 15 min 15 min - - -
4 sec 4 sec 4 sec 4 sec - - -
60 min 60 min 40 min 40 min 52 min - -
50 min 50 min 50 min 50 min 35 min - 60 min
20 min 20 min 20 min 20 min - - 10 min
3 hours 3 hours 3 hours 3 hours 3 hours - 3 hours
End End End End End End End
3:40 3:40 4:00 4:00 1:59 1:03 1:10
Whole
Wheat
Timer Set
Pre-heat
1st knead
Rest
2nd knead
1st rise
Punch/shape
2nd rise
Punch/shape
3rd rise
Baking
Cool
Hold Warm
End
TOTAL
- The Specialty Program contains an audible signal (8 beeps) which sounds 9 minutes
before the end of second kneading. The display will show 3:25.
The Whole Wheat Bread Program contains an audible signal (8 beeps) which sounds
9 minutes before the end of the second kneading. The display will show 2:34.
The French Bread Program contains an audible signal (8 beeps) which sounds 9 min-
utes before the end of the second kneading. The display will show 2:34.
The Rapid Program contains an audible signal (8 beeps) which sounds 5 minutes
before the end of second kneading. The display will show 1:45.
This signal tells you to add the additional ingredients (i.e. raisin, nuts, or vegetables,
etc.) required in the specialty bread recipes.
- The beeper sounds 8 times at the end of cooling process to indicate the bread is done.

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CLEANING INSTRUCTIONS
CLEANING (Always unplug unit)
ANY SERVICING REQUIRING DISASSEMBLY, OTHER THAN THE CLEANING DESCRIBED
BELOW, SHOULD BE PERFORMED BY AN AUTHORIZED SERVICE REPRESENTATIVE.
• Avoid using any cleaning agent other than dish detergent.
• Do not use steel wool or other abrasive materials.
• Do not wash the removable any parts in the dishwasher.
• Do not immerse the bread pan in water. Wipe clean with a damp cloth, then dry thoroughly.
• Wipe the shaft with a soft cloth or sponge to prevent damage to the seal packing.
• Allow to dry before storing the pan inside the bread machine.
• It is not necessary to remove the kneading blade for cleaning. But if you wish to, it must be
removed after each use.
• Wipe the exterior with a damp dishcloth after each use. Do not immerse in or splash with water.
• After using, cool and wipe out the oven interior with a damp dishcloth or plastic scouring pad.
• To remove, fill the pan with hot soapy water and allow it to soak for 20 minutes. Wash it with a
soft brush or cloth and dry thoroughly.
• Do not use metal utensils inside the machine. They will damage the non-stick coating. If the
bread sticks to the lid, use a plastic pancake turner to clean.
NOTE : The non-stick coating may change color over time. This is caused by moisture and steam
and in no way affects performance.
STORING
• Be sure bread machine is completely cooled before storing.
• All removable parts should be thoroughly cleaned and dried.
• Store bread machine with lid closed.
SEAL PACKING SHAFT KNEADING BLADE

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INGREDIENTS
Measure accurately for successful bread machine bread loaves. Mis-measuring, even slightly,
can make a big difference in your results. Measure each ingredient precisely before placing it
into the bread pan.
• To measure liquids, use a clear glass or plastic liquid measuring cup.
Read the measurement at eye level.
• To measure flour, spoon into a standard dry ingredient measuring cup
and level with a straight edge. Do not sift flour or pack in measuring
cup.
• Use standard measuring spoons and level with a straight edge.
■ Yeast is a live plant is the essence of yeast bread. When activated by warm liquid and fed by sugar or
starch, yeast releases tiny bubbles of carbon dioxide gas, which makes dough rise. For best performance,
yeast needs adequate amounts of liquid (at the right temperature) and other bread ingredients. Also, be sure
to check the expiration date of the yeast you are using. Yeast products can be found in the baking or refriger-
ated section of the supermarket.
■ Flour: Bread Flour is Essential
All types of flour are affected by many factors, such as milling grades, moisture content, length of storage,
and manufacturing processes. adjustments to the recipes may need to be made to compensate for climatic
changes in different regions to ensure an excellent loaf.
Bread flour is a definite necessity. Milled from hard winter or spring wheat, it has a higher protein content that
makes it more durable than all-purpose flour. The protein, when mixed with liquid, becomes gluten. When
kneaded, gluten becomes elastic and gives the breads better structured contrast, all-purpose flour, milled
from a combination of soft and hard wheat, becomes elastic too easily for use in a bread machine and quickly
loses its ability to stretch well. As a result, bread made from all-purpose flour will be small and dense. Several
well known mills now market bread flour. It is labeled bread flour on the package and is available at grocery
stores.
■ Sweeteners provide food for the yeast to work. Sweeteners, including sugar, honey and molasses, also
add flavor and help the crust to brown. Sweeteners vary in flavor intensity and dissolving rate and may cause
the dough to mix differently when substituted. Artificial sweeteners are not recommended for yeast baling
because they do not feed the yeast like regular sweeteners do.
■ Salt helps control yeast growth to prevent overriding, which is cause the bread to collapse. Salt also adds
flavor to breads.
■ Fat such as shortening, margarine, butter or oil, adds tenderness and flavor to breads.
■ Liquids: Activate The Yeast And Bind The Dough
"Liquid" means all the wet ingredients used in the recipe. When yeast is used in a bread machine, the liquid
temperature must be 80°F/27°C. With this temperature, the yeast activates gradually to accommodate the
program of the machine. When higher temperatures are used, not only does the yeast activate too quickly, but
also the entire dough becomes too warm.
When the machine is set on the delay timer, reduce the amount of liquid in most recipes by 1-2 teaspoons
depending on the recipe and size or loaf.
Eggs are also considered part of the total liquid amount. Eggs need to be at room temperature. If taken
directly from the refrigerator, place in a bowl of warm water to take off the chill before using.
DO NOT USE EGGS OR ANY PERISHABLE FOODS WITH THE DELAYED SETTING.
MEASURING CUP
GRADUATED
MEASURING
CUPS
GRADUATED
MEASURING
SPOONS
1/4 CUP
1/3 CUP
1 CUP
1/2 CUP
1/4 tsp
1/2
tsp 1
tsp 1 TBL

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OPERATION
■Programming Basic, Specialty, Whole Wheat, French, and Rapid Bread
1. Open the lid and remove the bread pan. pull straight up, using the handle.
2. Mount the kneading blade on the shaft.
3. Place all ingredients in the bread pan. Make sure not to omit any ingredients.
NOTE: Particularly when using the timer, add the yeast on top of the flour and away from the
liquid. This is critical for good results.
4. Place the bread pan in the bread maker.
5. Close the lid slowly and tightly using the handle. Plug in the breadmaker.
6. Select the desired Program and Baking Control(light, medium, or dark crust). The progarm and
baking control indicator should light up in the display window.
7. Press the START pad.
Notice that the time left for the bread to be finished is displayed 3:40 and counts down(1:59 for
Rapid Bread). For the Whole Wheat and the French cycle, the time displayed will be 4:00 and
the first 20 minutes will be pre-heat time to warm the ingredients and allow the flour time to
absorb water.
NOTE: For the Specialty program, about 15 minutes from the start(and 9 minutes before the sec-
ond kneading is finished), 8 beeps indicate the time to add any additional ingredients, such as
raisins, nuts, cheese, etc. The indicator panel will show 3:25.
For the Whole Wheat and the French program, about 1 hour and 26 minutes from the start(and 9
minutes before the second kneading is finished), 8 beeps indicate the time to add any additional
ingredients such as raisins, nuts, etc. The indicator panel will show 2:34.
For the Rapid program, about 14 minutes from the start(and 5 minutes before the second kneading
is finished), 8 beeps indicate the time to add any additional ingredients such as raisins, nuts, etc.
The indicator panel will show 1:45 Open the lid and add ingredients quickly and evenly over the
dough. Opening the lid at this time will not stop the kneading, so be careful. Close the lid. The unit
will continue through the remaining stages automatically.
CAUTION: Do not touch the breadmaker, because it is very hot during baking. Do not open the lid
during the rise or bake cycles.
Heat will escape and final result may be affected.
8. The beeper will sound 8 times indicating the bread is done and cooled. After bread is done if you
do not take the bread out of the breadmaker immediately, the bread is kept warm for 3 hours,
[:H]is displayed. After 3 hours, [END]is displayed.
The Rapid, Dough, and Cake programs do not have the cool feature. The Dough program dose
not have the hold-warm feature.
NOTE: The beeper sounds 4 times when baking is complete. Cooling then begins. If you want to
YEAST
DRY INGREDIENTS
WATER OR LIQUIDS

P/No.3828FB3108B
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serve bread that has just been baked, press the CANCEL pad and remove the bread pan. (Be
sure to use oven mitts, because the pan is very hot.)Dissipate heat by placing a towel or other
cloth under the bread before cutting. Turn the loaf on its side and with a serrated knife.
9. Press the CANCEL pad and remove the bread pan using oven mitts.
10. Turn the Bread Pan several times to release the bread.
Place the bread on a wire rack to cool and allow the sream to escape. Be sure to remove the
kneading blade from the blade.
CAUTION: The bread pan, kneading blade, and bread will be very hot.
Always unplug the breadmaker after each use.
■ Programming Dough
START
REMAINING TIME
HOURS MINUTES
7
CAKE
1. This machine makes delicious SNACK CAKES.
2. Prepare the cake mix according to the directions on the box if
using a commercial cake mix. Otherwise, follow the recipe in this
manual, If you use a cake mix, we recommend a 6-ounce pack-
age. You should put only half of the batter in the bread pan. If you
put too much batter in the bread pan, the cake will be raw on the
inside.
3. Press CAKE, then press START. The cake will be done in 1 hour
and 10 minutes.
4. Frost if desired, or enjoy as is.
5. Remember, the cake will be smaller than a loaf of bread because
cake does not contain yeast to make it rise.
START
REMAINING TIME
HOURS MINUTES
6
DOUGH
1. First choose a recipe from the Recipe Section and add all
ingredients in the pan. Place pan into machine close the lid.
2. Press the Dough pad
3. Press START pad. The REMAINING TIME
displays 1:03 and the breadmaker will start to knead.
4. After an hour and 3 minutes, the beeper will sound indicating
it is time to remove the dough.
5. Follow your recipe direction for completing the dough.
■ Programming Cake
The Delay Timer cannot be used for the cake program.

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■Programming The Delay Timer (Bread or Dough)
START
TIMER
TIMER
Colon will blink
Set the program and crust color. Before pressing START, set the timer for however long
you want to wait before the bread is done: 4:10 to 13 hours.
EXAMPLE : It is 9:00 p.m. now. The bread is to be ready at 6:30 a.m. the next morning.
Set the timer for 9:30, because there are 9 hours and 30 minutes between 9:00 p.m. and 6:30 a.m.
1. When pressed, the time will advance in
10 minute increments.
2. When constant pressure is applied to
the pad, the time will advance quickly.
3. Press the START pad. The timer is set,
and the colon blinks. After one minute,
9:29 is displayed, and the timer contin-
ues to count down in 1 minute incre-
ments.
NOTE : The bread machine
will start when the timer
reaches the time of the pro-
gram selected.
■Baking Control (Bread)
MED LIGHT DARK
A B C
BAKING CONTROL
A MEDIUM
B LIGHT
C DARK
The Baking Control function is used to select the color of the crust. It can be baked medium,
light or dark. It is not necessary to press the control when medium is desired.
The Baking Control function will advance as the pad is
pressed.
POWER OUTAGE
If your bread machine loses power before the second rise, you can try starting the machine at the
beginning of the cycle again. This may not always produce an acceptable loaf. 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 350° oven for 30-45 min-
utes or until done.
The bread should hollow when tapped on the top of the loaf after done.
If the bread has already begun to bake when the outage occurs, you must begin with new ingredi-
ents.

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BEFORE CALLING FOR SERVICE
■Questions and Answers
Questions Answers
1Why does the height and shape of bread differ in each loaf?
2The bread has an unusual aroma. Why?
3The kneading blade comes out with the bread.
4The bread has a floured corner.
5Why can the timer not be set for more than 13 hours?
6Can ingredients be halved or doubled?
7Can fresh milk be used in place of dry milk?
The height and shape of bread may differ
depending on the ingredients, room tempera-
ture and length of the timer cycle. Also accurate
measurement of ingredients is essential to
make delicious bread.
Stale ingredients may have been used or top
much yeast may have been used. Always use
fresh ingredients. Accurate measurements are
essential to make delicious bread.
This can happen as the kneading blade is
detachable. Use a non-metal utensil to remove it.
Caution : The kneading blade will be hot.
Sometimes flour in the corner of the bread pan
may not have been completely kneaded into the
dough. Scrape it off with a knife.
Longer delay times could alter the baking
results.
No. If there is too little in the bread pan, the
kneading blade cannot knead well enough. If
there is too much, bread swells out of the bread
pan.
Yes. Be sure to deduct the same measurement of
water to equal liquid substitution. Fresh milk is not
recommended when using the timer, because it
may spoil while sitting in the bread pan.

P/No.3828FB3108B
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■Check List
BAKING RESULTS:
Please check the
following:
Breadmaker does not operate
Smoke emitted from steamvent.
Burning smell
Sides of bread collapse and
bottom is damp
Bread rises too much
OPERATIONAL ERRORS
Sides flour coated bottom
Unplugged
Oven area is too hot (display HI).
CANCEL pad was pressed after starting
Ingredients spilled on heating element
Top lid was open during operation
Bread left in bread pan too long
after baking
Bread sliced just after baking
(Steam was not allowed to escape)
Water added after kneading flour
Kneading blade not installed properly in pan
Water
Flour
Yeast
Not enough
Not enough
Too much
Too much
No yeast
Not enough
Too much
No sugar or molasses
Ingredients used other than prescribed
Flour
Yeast
Wrong type of flour used
Yeast touched water before kneading
Old yeast used
Wrong type of yeast used
Temperature of water either too hot or too cold
INGREDIENT PROBLEMS
MEASUREMENT ERRORS
Collapsed after over-rising
Bread doesn,t rise enough
Top of bread floured
Underbrowned
Browned and floured
sides, and raw
Underbaked
Slices unevenly and is sticky
Program selection was wrong
(Dough mode was chosen)
Old flour used
Unleavened or not
leavened enough

P/No.3828FB3108B
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◆◆◆◆◆ INDEX ◆◆◆◆◆
BREADS ..............................................................................................................................16
WHITE BREAD.....................................................................................................................16
APRICOT BREAD.................................................................................................................16
BEER BREAD.......................................................................................................................17
BUTTERMILK BREAD..........................................................................................................17
CHOCOLATE BREAD...........................................................................................................17
CINNAMON RAISIN BREAD................................................................................................18
CORN BREAD......................................................................................................................18
DILL BREAD.........................................................................................................................18
EGG BREAD ........................................................................................................................19
FRENCH BREAD .................................................................................................................19
HONEY GRANOLA BREAD.................................................................................................19
LIGHT RYE BREAD..............................................................................................................20
LIMPA BREAD......................................................................................................................20
MILK BREAD........................................................................................................................20
OATMEAL BREAD................................................................................................................21
ONION BREAD.....................................................................................................................21
ORANGE BREAD.................................................................................................................21
PESTO BREAD ....................................................................................................................22
POPPY BREAD....................................................................................................................22
POTATO BREAD...................................................................................................................22
PUMPERNICKEL BREAD....................................................................................................23
PUMPKIN BREAD................................................................................................................23
SESAME BREAD .................................................................................................................23
SPICY BACON BREAD........................................................................................................24
SQUAW BREAD...................................................................................................................24
SUNSHINE NUT BREAD .....................................................................................................24
WHOLE WHEAT BREAD......................................................................................................25
WHOLE WHEAT BREAD WITH GLUTEN............................................................................25
MIXED DRIED FRUIT BREAD .............................................................................................25
DOUGHS..............................................................................................................................26
CRUMB BUNS......................................................................................................................26
BABKA ROLL........................................................................................................................27
FOCCACIA BREAD..............................................................................................................28
DINNER ROLLS ...................................................................................................................29
PIZZA....................................................................................................................................29
CAKES .................................................................................................................................30
CHOCOLATE SNACK CAKE................................................................................................30
COCONUT SNACK CAKE....................................................................................................30
RISE AND SHINE COFFEE CAKE ......................................................................................31
GINGER MOLASSES SNACK CAKE. .............................................................................31
POPPY SEED SNACK CAKE...............................................................................................32
LOAF OF GOLD SNACK CAKE ...........................................................................................32
QUICK BANANA BREAD................................................................................................33
WHITE CAKE .......................................................................................................................33
PREPARED CAKE, CORN BREAD AND MUFFIN MIXES.................................................34
COOKING GUIDE

P/No.3828FB3108B
● BE SURE you select the right program for your breadmaker! Measure ingredients carefully!
Follow the recipe directions!
● Be sure to set controls correctly.
● Use Bread Flour instead of Regular Flour for better result.
● Don't use fresh dairy products when you use the timer delay. Something could spoil.
● Don't try to halve or double a recipe. It won't work.
● You may have to adjust the recipes slightly to account for variables, such as altitude,
humidity, moisture content of your flour, etc.
● In the event your bread doesn't turn out to please you, see the suggestions, solutions,
and
troubleshooting chart in the owner's manual.
✻Be sure to keep the Bread Machine Yeast fresh.
✻Experimentation regarding yeast amounts may be necessary due to altitude variations or
different types of yeast.
✻1TBL = 1Tablespoon = 15ml
1tsp = 1Teaspoon = 5ml
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GENERAL ADVICE

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◆◆◆ BREADS ◆◆◆
Ingredients 1lb. 11/2lb.
Water 3/4 cup+2 TBL 11/4 cup
Bread Flour 2 cups 31/3cups
Salt 1 tsp 11/2tsp
Sugar 11/2TBL 2 TBL
Nonfat Dry Milk 1 TBL 3 TBL
Butter 1 TBL 2 TBL
Bread Machine Yeast 1 tsp 11/2tsp
Program 1A 1A
WHITE BREAD
WHITE BREAD
APRICOT BREAD
Ingredients 11/2lb.
Water 3/4cup+1 TBL
Bread Flour 21/2 cups
Salt 1tsp
Vegetable Oil 2 TBL
Apricot Preserves 1/3cup
Old fashioned Oatmeal 3/4cup
Bread Machine Yeast 2 tsp
Dried Apricots, Cut Up✻1/2cup
Chopped Pecans✻1/2cup
Program 5A
APRICOT BREAD
✻ add at the beep
Method
1. Remove bread pan and place kneading blade on shaft in bread pan.
2. Place ingredients in order listed.
3. Insert straight bread pan in machine.
4. Press "BASIC" pad.
5. Using baking control, select crust color. "MEDIUM"is recommended for first loaf.
6. Press "START"
7. At the end of cycle, remove bread using oven mitt.

P/No.3828FB3108B
-17-
BEER BREAD
Ingredients 11/2lb.
Beer, Flattened 1 cup
Bread Flour 11/2 cup
Whole Wheat Flour 3/4 cup
All Bran Cereal 1/2 cup
Cornmeal 1/4 cup
Salt 1 tsp
Molasses 1/3 cup
Nonfat Dry Milk 11/2 TBL
Butter 11/2 TBL
Bread Machine Yeast 2 tsp
Program 3A
BEER BREAD
BUTTERMILK BREAD
Ingredients 11/2lb.
Buttermilk 11/4 cup
Bread Flour 3 cups
Salt 1 tsp
Sugar 3 TBL
Baking Soda 1/4 tsp
Bread Machine Yeast 11/2tsp
Program 1A
BUTTERMILK BREAD
CHOCOLATE BREAD
Ingredients 11/2lb.
1 Egg Plus Enough Water to Equal 1 cup
Bread Flour 3 cups
Salt 1 tsp
Sugar 1/4 cup
Nonfat Dry Milk 11/2 TBL
Butter 2 TBL
Vanilla 1 tsp
Bread Machine Yeast 11/2tsp
Chocolate Chips✻1 cup
Slivered Almonds✻1/2 cup
Program 2A
CHOCOLATE BREAD
✻ add at the beep

P/No.3828FB3108B
-18-
Ingredients 1lb. 11/2lb.
Water 3/4 cup 1 cup+2 TBL
Bread Flour 2 cups 3 cups
Salt 3/4tsp 1 tsp
Brown Sugar 2 TBL 3 TBL
Nonfat Dry Milk 1 TBL 11/2TBL
Butter 1 TBL 11/2TBL
Cinnamon 1 tsp 2 tsp
Bread Machine Yeast 11/4tsp 11/2 tsp
Walnuts✻1/4 cup 1/3 cup
Raisin✻1/4 cup 1/3 cup
Program 2A 2A
CINNAMON RAISIN BREAD
CINNAMON RAISIN BREAD
Ingredients 1lb. 11/2lb.
1 Egg Plus Enough 3/4 cup+1 TBL 1 cup+2 TBL
Water to Equal
Bread Flour 2 cups 3 cups
Corn Meal 1/4 cup 1/3 cup
Salt 1 tsp 11/2tsp
Nonfat Dry Milk 1TBL 11/2 TBL
Vegetable Oil 2 TBL 1/4 cup
Lemon Juice 1 tsp 1 tsp
Honey 2 TBL 3 TBL
Bread Machine Yeast 1 tsp 13/4 tsp
Program 1A 1A
CORN BREAD
CORN BREAD
Ingredients 1lb. 11/2lb.
Water 3/4 cup 1 cup+2 TBL
Bread Flour 2 cups 3 cups
Salt 1 tsp 11/2tsp
Sugar 2 TBL 3 TBL
Nonfat Dry Milk 2 TBL 2 TBL
Butter 1 TBL 1 TBL
Dried Dill Weed 2 tsp 1 TBL
Dried Minced Onion 2 tsp 1 TBL
Bread Machine Yeast 2 tsp 21/2tsp
Program 5C 5C
DILL BREAD
DILL BREAD
✻ add at the beep

P/No.3828FB3108B
-19-
Ingredients 1lb. 11/2lb.
1 Egg Plus Enough 3/4 cup 1 cup+2 TBL
Water to Equal
Bread Flour 2 cups 3 cups
Salt 1 tsp 11/2tsp
Sugar 11/2TBL 2 TBL
Nonfat Dry Milk 2 TBL 2 TBL
Butter 1 TBL 11/2TBL
Bread Machine Yeast 11/2tsp 2 tsp
Program 5A 5A
EGG BREAD
EGG BREAD
Ingredients 1lb. 11/2lb.
Water 3/4 cup+2 TBL 1 cup+2 TBL
Bread Flour 2 cups 3 cups
Salt 1 tsp 11/2 tsp
Sugar 1 TBL 2 TBL
Bread Machine Yeast 11/4tsp 2 tsp
Program 4A 4A
FRENCH BREAD
FRENCH BREAD
Ingredients 1lb. 11/2lb.
Water 3/4 cup+2 TBL 1 cup+2 TBL
Bread Flour 11/2 cup 2 cups
Wheat Flour 3/4 cup 1 cup
Granola 1/2 cup 3/4 cup
Nonfat Dry Milk 1 TBL 2 TBL
Salt 11/2tsp 2 tsp
Honey 3 TBL 1/4 cup
Butter 1 TBL 2 TBL
Bread Machine Yeast 11/2tsp 2 tsp
Chopped Walnuts✻1/4 cup 1/3 cup
Program 1A 1A
HONEY GRANOLA BREAD
HONEY GRANOLA BREAD
✻ add at the beep

P/No.3828FB3108B
-20-
Ingredients 1lb. 11/2lb.
Water 3/4 cup 1 cup+2 TBL
Bread Flour 11/2cup 23/4 cups
Rye Flour 1/2 cup 3/4 cup
Corn Meal 2 TBL 1/4 cup
Nonfat Dry Milk 2 TBL 2 TBL
Salt 1 tsp 11/2 tsp
Brown Sugar 3 TBL 1/4 cup
Butter 11/2 TBL 11/2 TBL
Caraway Seeds 1TBL 2TBL
Bread Machine Yeast 13/4 tsp 2 tsp
Program 3A 3A
LIGHT RYE BREAD
LIGHT RYE BREAD
LIMPA BREAD
Ingredients 11/2lb.
Water 1 cup+2 TBL
Bread Flour 2 cups
Rye Flour 1 cup
Cocoa 1 TBL
Brown Suger 2 TBL
Salt 1 tsp
Vegetable Oil 2 TBL
Molasses 2 TBL
Orang Rind 1 TBL
Anis Seed 1 tsp
Caraway Seed 1 tsp
Bread Machine Yeast 13/4tsp
Program 1A
LIMPA BREAD
MILK BREAD
Ingredients 11/2lb.
Milk 1 cup+2 TBL
Bread Flour 3 cups
Salt 11/2tsp
Sugar 11/2TBL
Bread Machine Yeast 11/2tsp
Program 1A
MILK BREAD