PARTS

Bread Pan Handle

Kneading Blade(Kneads dough)

Bread Pan

Shaft(Rotates the kneadingblade)

Lid

Handle

Air Exhaust(Air is vented throughthese outlets)

Control Panel

CLEANING

Avoid using any cleaning agent other thandish detergentDo not use steel wool or other abrasivematerialsDo not wash the removable parts in thedishwasher

Wipe the shaft with a soft cloth or sponge toprevent damage to the seal packing.Allow to dry before storing the pan insidethe breadmaker.

SEAL PACKINGSHAFT

Wash the kneading blade with a soft clothor sponge, and let dry. If necessary,immerse in water for a while and clean witha soft toothbrush. Dry thoroughly. Thekneading blade should be removed andcleaned after use. If you cannot remove theblade, fill the pan with hot soapy water untilthe kneading blade is covered and leaveuntil the water cools then try again.

KNEADING BLADE

Do not immerse the bread pan in water.Wipe clean with a damp cloth, then drythoroughly

Wipe the exterior with a damp dish cloth.Do not immerse in water or splash withwater.After using, cool and wipe out crumbs orflour from the oven interior with a dampenedwashcloth. A dampened, small soft brushmay also be used.

Do not use metal utensils to preventdamage to the non-stick coating of thebread pan.

NOTE: The non-stick coating may changecolour prolonged use. This is caused bymoisture and steam and in no way affectsperformance.

STORING

Be sure breadmaker is completely cooled before storing.All removable parts should be thoroughly cleaned and driedStore breadmaker with the lid closed.

CLEANING

•

•

•

• •

•

•

OPERATION

Open the lid and remove the bread panby turning the bread pan counterclockwise and the pulling straight upusing the handle.

Place all ingredients in the bread pan.Make sure not to omit any ingredients.

YEAST

INGREDIENTS

WATER

NOTE: When using the timer, add the yeastlast to top of the flour and away from theliquid. This is critical for good results.

Mount the kneading blade on theshaft.

Place the bread pan in thebreadmaker and turn clockwise.

Close the lid slowly and securlyPlug into a outlet

Note: The beeper sounds when baking is compleate. Cooling then proceeds. Whenserving bread that is just baked, press the STOP button first, then take the bread out fromthe bread pan (Be sure to use oven mitts. because the pan is very hot). Dissipate heat byplacing a towel or other cloth under the bread before cutting. Turn the loaf on it's side andcut with a serrated knife for slices that will fit in a toaster.

The beeper will soud indicating bread is done.

Press the STOP button for more than 1second, and remove the bread panusing oven

Turn the breadpan upside down andgently shake it to release the bread.

Place the bread ona wire rack to allowthe steam to escapeand allow it to cool

CAUTIONThe bread pan, kneading blade andbread will be very hotAlways unplug after each use.

----] (5 6

[~ l 8

INGREDIENTS

• Ingredients Used for Breadmaking Use only fresh ingredients. Check the expiration dates. Yeast that has expired will produce unsatisfactory results. Measure ingredients accurately, using a measuring cup. A set of dry measures. will be needed to measure the flour ingredients properly. (~ee "Tips for Measuring Ingredients"). For best results, all ingredients (except liquid) should be at room temperature lor baking bread.

BASIC INGREDIENTS

• Flour When flour is mixed with liquid and kneaded, the protein in it, known as Gluten, stretches and incor· porates air bubbles to produce a light, finetex­tured loaf. Hard Wheat Flour (Bread flour) is best since it has more Gluten content. Specialty Flours may be used, usually in combination with Bread Flour. This is because many of them are lower in Gluten and would not produce a good bread structure used alone. Whole Wheat and Rye Flours are examples of Low-Gluten Flour. Flour should be stored in a cool, dry place in a well­sealed bag or container to keep it fresh and pre­vent absorption of strong odour or moisture. Do not sift flour.

• Gluten Vital wheat gluten is a natural protein derived from wheat. When added to recipes containing heavy flours such as whole wheat or rye, it improves the shape of the loaf of bread. May be purchased at health food or grocery stores.

• Salt Salt adds flavour, used in small amounts. It also controls the action of yeast to produce a firm dough which rises slowly and evenly. Too much salt kills yeast and bread will not rise properly. Salt substitute may be used.

• Sugar Sugar activates the yeast, adds sweetness, makes the crust brown, and the bread soft. Brown sugar, honey, molasses or corn syrup can also be used, adding vitamin Band minerals. Do not use sugar substitute.

• Fat Butter adds flavor to the bread. Margarine may be substituted, if desired. Vegetable oils or shorten­ing can also be used. Fat helps keep bread

tender and moist. Olive oil is often used in p1zza dough to impart good flavor. Vegetable, corn, peanut, safflower, soy or sunflower oils can also be used. Fats should be at room temperature before adding to recipes in the breadmaker.

• Liquid Water should be warm (77"F- 86°F/25°C - 30°C) and added to bread pan before other ingredients. When the timer is used, water should be cool (70°F/20°C). Water produces a crisper crust. Reconstituted dry milk powder should be used when the timer is used to prevent fresh milk from spoiling during the delay time. When flour is mixed with liquid, gluten is developed and air is trapped, thus allowing the dough to rise. If a loaf is small, heavy and has a dense, moist texture, too little liquid was used. If a loaf falls while baking, too much was used.

• Yeast When yeast is combined with sugar and water at the right temperature, the yeast generates a gas, carbon dioxide, which makes the dough rise. Too much heat will kill yeast, (130°F/54°C), too little will slow down its action. Be sure to check the expi­ration date on the yeast you buy since aged yeast usually performs poorly. Store yeast in the refrigerator or freezer to keep it Ires h. Remove only the amount required for the recipe. Yeast should be allowed to come to room temperature before using. Always use Dry Granular Quick/ Rapid Rise or Active Dry Yeast in the Bread maker for best results. It does not need preliminary fer­mentation; it is added together with the flour. This type of yeast is available in small packets but is more economical purchased in a can. Packets contain a scant 3 teaspoons of yeast. Measure yeast accurately for best results and follow quan­tities given in each individual recipe.

CONTROL PANEL

The control panel is designed to perform several functions. The LCD display indicatescompletion time. The various buttons are used to set the functions and to start and stopthe breadmaker. The buttons should be pressed firmly. A soft “beep” sound is made aseach button is pressed and the function advances.

1. Display Window2. Menu Programs3. Select Button - Choose what program you want to activate with this

button4. Bread Colour - Select the colour of the bread with this button5. Timer Buttons - Use these button to set the timer function6. Start Button - Press this button to start the program selected7. Stop/Reset Button- Use this button to stop the program at any time

NOTE: This unit has an auto-lock feature which stops all buttons except the stop/resetbutton from working whilst the unit is in operation.

1

2

3

45

6

7

HINTS FOR BETTER BREAD

1. Use only fresh ingredients.2. Yeast is the most important ingredient in bread baking. It causes the bread to

rise. Too little yeast can result in improper rising. Too much yeast can causeover-rising and the dough could stick to the inside of the cover; or it couldcollapse during baking. In the breadmaker, yeast “profermentation. After eachuse, always close yeast container tightly and store in a cool, dry place.

3. Measure ingredients exactly.4. Timer: When using the timer for delayed baking in warm weather conditions,

you may need to reduce the yeast by a small amount, and use only half theamount of sugar called for in the recipe, to prevent over-rising.

5. For best results always allow bread to cool before slicing. To slice warm bread,use a sharp serrated-edge knife or electric knife.

6. After cooling bread completely on a wire rack, store immediately in a tightlysealed plastic bag, plastic wrap or covered container. Do not store in therefrigertor, as this will cause the bread to dry out faster.

7. For longer storage, tightly seal bread in a moisture-proof wrap or bag, and storein freezer.

Important: The recipes in this book have been developed using active dry yeast which werecommend. Active dry yeast is the most stable and forgiving of all the different typesavailable.

Dry ingredients: Use standard conventional dry measures. Fill the measure to overflowing,then level it off. Dry measures are essential for accurate measurement

Sugar, fat, yeast, salt, spices, dry milk powder, etc.:

LEVEL NOT HEAPING

Fill teaspoon or tablespoon measure to oveflowing, then level off, asabove

Liquid ingredients: Use a measuring cup Place the measure on a level surface. Fill to specified mark and check the measurment at eye level. Accurate measuring is critical to good bread.

When using bread mixes:When using bread mix, place ingredients in a bread pan in the following sequence:

YEAST

INGREDIENTS

WATER

TIPS FOR MEASURING INGREDIENTS

SETTINGS

CODE PROGRAM DESCRIPTION

10 Basic Normal Bake bread at a normal speed results in a golden brown crustwith a soft interior.

TOTAL COOKING TIME 3 Hours 40 Minutes

CODE PROGRAM DESCRIPTION

11 Basic Mix Bake bread at a normal speed but you can add rasins or nuts atthe beeps during the second kneeding cyclePlease note you can not use the timer function duringthis program

TOTAL COOKING TIME 3 Hours 40 Minutes

CODE PROGRAM DESCRIPTION

12 Basic Rapid Bake bread at a a much higher speed than normal.Please note you can not use the timer function during thisprogram

TOTAL COOKING TIME 2 Hours 30 Minutes

CODE PROGRAM DESCRIPTION

13 Basic Dough For making home made dough when making othertypes of bread such as bagel and croissants, pizzabases etc.Please note you can not use the timer function duringthis program

TOTAL COOKING TIME 1 Hour 35 Minutes

CODE PROGRAM DESCRIPTION

20 Whole-Wheat Normal Bake Whole-Wheat bread at a normal speed results ina golden brown crust with a soft interior.

TOTAL COOKING TIME 4 Hours 10 Minutes

CODE PROGRAM DESCRIPTION

21 Whole-Wheat Mix Bake Whole-Wheat bread at a normal speed but youcan add rasins or nuts at the beeps during the secondkneeding cyclePlease note you can not use the timer function duringthis program

TOTAL COOKING TIME 4 Hours 10 Minutes

CODE PROGRAM DESCRIPTION

22 Whole-Wheat Rapid Bake Whole-Wheat bread at a much higher speedthan normal.Please note you can not use the timer function duringthis program

TOTAL COOKING TIME 3 Hours 30 Minutes

CODE PROGRAM DESCRIPTION

23 Whole-Wheat Dough For making home made Whole-Wheat dough whenmaking other types of bread such as bagel andcroissants, pizza bases etc.

TOTAL COOKING TIME 1 Hour 55 Minutes

CODE PROGRAM DESCRIPTION

50 Quick Normal Kneads the ingredients and bakes it according to the time youset.

TOTAL COOKING TIME 30 minutes to 2 hoursPlease note: When you are using setting '50' you will need to press the start button

twice.

CODE PROGRAM DESCRIPTION

22 Quick Dough For making quick bread doughTOTAL COOKING TIME 6 Minutes

OPERATING INSTRUCTIONS

Before using your breadmaker for the first time, wash inside of bread pan andkneading blade with hot, soapy water; rinse and dry thoroughly. Using a dampdishcloth or sponge, wipe exterior of bread pan, inside of lid and exterior ofbreadmaker. To bake a loaf of bread using one of the standard settings.

l. Open the lid and remove the bread pan. To remove the bread pan, graspboth sides of the handle and turn counter-clockwise (in the direction ofarrow marked “Unlock”).

2. If previously used, remove any crumbs that may be on the drive shaft.Position the kneading blade on the drive shaft as shown. If the blade isnot securely positioned, the ingredients will not be mixed or kneadedproperly.

3. All ingredients should be at room temperature (70-80oF/21-27oC).Always measure ingredients into bread pan in the order listed in therecipe.a. Always measure and add the water or other liquids, first,

except where otherwise directed.b. Then, add salt, flour and other dry ingredients, except yeast.c. Add yeast last to keep it dormant. It is very important to keep

the yeast dry and away from the salt, especially when using thetimer. When using the timer (see timer instructions), make asmall “well” in the mound of flour and pour the dry yeast into it.Do not let the yeast touch the water or salt as the dough maynot rise properly.The water will activate the yeast before the ingredients areproperly mixed and kneaded.

NOTE: When the room temperature is under 65oF/18oC, use lukewarm water(about 100-110oF/38-43oC) to assist the yeast fermentation.

4. Wipe water or other spills from the outside of the bread pan. Place thebread pan into the oven chamber with the pan turned a little counter-clockwise. To lock pan in position, turn the pan clockwise (in thedirection marked “Lock” on the pan). Make sure the pan has been setsecurely in the oven chamber to ensure proper mixing and kneading.

5. Close the lid.6. Plug the unit into the mains socket and switch on at the socket.

7. To choose the proper setting, press the Select button. Each time thebutton is pressed you will hear a beep and the number of the setting willadvance in order.

8. Press Start. The read-out on the display will begin counting down theminutes from the amount of time required for the setting you haveselected.

Please note: If you are using setting '50' you will need to press the start buttontwice.

CAUTION: Steam may escape when the lid is opened. Use a pot holder or ovenmitts to open lid to avoid steam burns.

10. When the beeping stops, press the Stop button and carefully open thelid of the breadmaker. NOTE: For the Stop button to activate, hold downthe Stop button for a full 2 to 3 seconds. To remove the bread pan (withpotholders or oven mitts), lift the handle and grasp with both hands.Turn bread pan counter clockwise to “unlock” and lift pan out ofbreadmaker. Place bread pan on heat-proof surface.

11. Remove bread from the bread pan as soon as possible after baking. Ifleft in the pan the crust will become soggy and the flavour will bereduced. Place bread on a wire rack to cool before slicing. Usingpotholders or oven mitts, hold the bread pan upside down and gentlyshake it to remove the bread. The surface of the bread pan is slippery sobe sure you have a firm grip.

CAUTION: The drive shaft will be hot.

If the bread cannot be easily removed, using an oven mitt or potholder, turn thedrive shaft on the bottom of the bread pan in both directions to loosen the bread.If the kneading blade comes out with the bread, use a plastic or wooden utensilto remove it from the bread to avoid scratching the non-stick surface.

CAUTION: The kneading blade will be hot! Do not attempt to remove it with barehands.

12. Remove Plug from outlet. When removing the plug, always grasp theplug itself and do not pull on the cord.

HOW TO USE THE TIMER

1. Measure ingredients into bread pan.2. Then select the desired setting:3. To set Timer, press to select how long (in hours and minutes) until bread is

finished. The time advances in 1-minute increments. If you hold down eitherbutton, the numbers advance quickly. If you go past the desired hours andminutes, simply press to go backwards in 1-minute increments.

Example:If the time is now 8:00 PM and you want the bread to be read at 7:00 AM, that is11 hours from now, so press the until 11:00 appears on the display, pressstart.

4. Press Start. the timer indicator on the panel will light up and time will begincounting down. The breadmaker will automatically start mixing at precisely theright moment and you will have hot, baked bread at the selected time.If you forget to press start, the timer will not work.

Please note: If you are using setting '50' you will need to press the start beforesetting the timer and then ppress start again

Important:Do not use fresh milk, eggs or fruit and vegetable purees when using the timer asthey could spoil.Always add carefully-measured ingredients in the correct sequence: liquids, salt,dry ingredients and yeast. The yeast must always be kept away from the liquidand the salt when using the timer.When using the timer cycle for more than a couple of hours, during times of highhumidity or hot weather, cut the liquid by one or two tablespoons to reduce thepossibility of over-rising. Salt may be increased by 1_

8 to 1_4 teaspoon to keep the

dough from rising too quickly and falling. Sugar can also be reduced by up tohalf the amount called for in the recipe.

TROUBLESHOOTING

The consistency of the dough can be checked while it is mixing (in the first 7 minutes). Dough should appear pliable and elastic. If too dry, add water one tablespoon at a time. If dough is too moist, add flour.

PROBLEM SOLUTIONS

Dough does not rise enough. • Liquids are too hot (above 105°Ff40°C). • Inactive yeast; or not enough yeast. • Ingredients are too cold. • Too much salt.

Bread flops over sides of pan. • Too much dough. • Bread has over risen (reduce amount of yeast

slightly). • Not enough sugar.

Crust pale in color. • Not enough sugar.

Bread does not keep well. • Bread lasts up to 5 days if stored in the refrigerator.

Loaves spread out or lose shape • Dough too soft. instead of rising.

Bread falls during bake cycle. • Bread over nsen (reduce amount of yeast slightly).

Bread has coarse texture; • Bread over risen (reduce amount of yeast slightly). crumbly.

Bread has unusual aroma. • Stale ingredients used. • Too much yeast.

Sticky bread which slices • Always use a serrated bread knife. unevenly. • Allow bread to cool longer before slicing.

QUESTIONS AND ANSWERS

RECIPE CONTENTS RECIPE CO NTENTS .. ......... ... .. ....... ... .... .. ... ... ..... .... ..... .. ... ...... ...... ....... ...... .. .. ... .... ............... ... .. ................. 1 BREAD TROUBLESHOOTING GUIDE .. ... ............... .. ....... ..... .... ..... ...... .. ... ........... .. .. .... .................. .... .......... 2 RECIPE GUIDELINES ... .............. ...... .. ....... .... ............ ... ... .... .. ....... ....... .... .. , .............. .... .... ......... ...... .......... 4 BASIC BREAD-NORMAL ... ...... .... .. ....... .... .. .... .... ........ .......... .......... ...... ... .... ........ ........ .. .. ..... ......... ........... 5

Basic Bread ............... .............. ..... ..... ..... .... ..... ...... ....... .... ...... ... .... .... .... .. ... ...... .. .... ......... .. .................. 5 Carrot Bread .............. .... .. ... ........ ............... ... .. ....... ... ..... .... ......... ...... .... ..... ... .......... ................. .... .. .. ... 5 Orange Bread ... ...... .. ...... ..... ... ...... ................ .... ............... ....... ...... .... .. .... .. .... .. .. ... .. .. ..... ........ .... .. ........ 5 White Bread ...... .... ......... ... .... .. ..... .. .. .. .. ...... ...... ......... .... ... ................ ... ........ .. .... .................. ..... .. ........ 5 Basic Oatmeal Bread ..... .. ................ .. .................... .... ... ........ .. .. .. ......... .. .... ... ......... ... .. .......... ..... .......... 6 Bran Bread..... . ......... .. ..... ... .. ............. .... .. .. ................................... ....... ..... .......... .. ..... ....... .... ... 6

TURBO BASIC BREAD ....... ....... .......... .. .. .......... ... ........... .. .......... .. ........ .. .. ......... ... .. .. ...... .. .. .............. ....... 6 Turbo Basic Bread .... .... ............................. ........ ................. .. .............................. .... ............ ....... ........ .. 6

BASIC BREAD-MIX ......... ..... ... ... .... ........................ ..... .. .. .. .. .... .. .. .. .. ...... ..... ... ...... .. .. ................. ... .... ... ...... 7 Peanut ... .. ............... ......................... ..... ... ..... ... ... ......... ..... .. .. .... .. .. .. .......... .... .... ...... .. .... ............... ...... 7 Sunflower Bread ........ ... . ..... ... ... .. .... ..... ...... ....................... .. .. .. ..... ... .. ............................ ... .................. 7-Nutty Ol ive ................ ... ... .......................... .... .... .. ........ ..... ... .. ....... ... .... ...... .......... ......... .... .... .. .. ......... . 7

TURBO BASIC BREAD MIX ............ .. ... .. .... .. ...... .. ......................... ........ ...... .. ...... 7 TURBO BASIC BREAD MIX ................. .. ................... .. .......... .... ........................................... 7

BASIC BREAD- DOUGH or TURBO BASIC BREAD-DOUGH ...... .. ......... ..... .. .. .... .... ........ .................. .... .. ..... B Croissants .................... .......... ...... ........... ... .. .... ... .. ......... ... .. .. .... .... ................. .............. 8 Pizza. . ....... ... ......... .. .. .... .. ............................. .. .......... .... ..... ............... ... ...... .... 9

WHOLE WHEAT BREAD NORMAL .... . .. .. ............... .. ................ ....... ...... ..... .. ...... ...... ...... ........ ........ .. ..... 1 0 Whole Wheat Bread . . . .... . . . .. ..... .... .... ... .................. ... ...... ......... ...... ........ .... ...... ......... ...... .... 1 0 50% Whole Wheat Bread .... . .. .. . .... .. . .. .. .... .. .. . ............ .. .......... .. .................. .. ............. 1 0 Triticale Honey Bread ... .... ..... .. ... ... .. ..................................... ................................... 10 Whole Wheat Oat Bran Bread ............ ...... .......... .. .. ........ .. .. .. ......................... ... 10 Light Whole Wheat Bread.. .... . ........ ....... ........ .................................................. 11

WHOLE WHEAT BREAD- MIX.... .. .......... ........ .... .... ...... ................ ......... ... .. .......... 11 Whole Wheat Orange An be Bread... .. ............ .. .. ... .. ..... ..... .... ....................... ... .. .......... 11 Whole Wheat Irish Soda Bread ............................................................ .. .................... ............ 11 Whole Wheat Honey-Walnut Bread ......................................... ..... .. ... .. .. ........ ...... ...... ... .. ... .............. 11 Whole Wheat Peanut Sesame Bread ............................................ .. .... .... .. .......................... .. ............ 12

WHOLE WHEAT BREAD- DOUGH . .. ........ .. ............. .. .............. ........ .. .. .. .............................. .. .... 12 Whole Wheat Bagels ... .. ........... .. .. ...... .. ...... .. ................... .. ........................ .... .... 12

FRENCHBREAD&DOUGH .... .................... .. .. ................................. .. .... ........ .. 13 French Bread .......................... .. ............................ .......... ...... .. 13 French Dough .......... .. .............. .. .. ... ........... .. ............ ... ... 13 Baguette .. . . ...... . .... .. ..... .. .. .. .. ....... .. ............... .... ... .................. 13

VARIETY BREAD. ................ ....... .. .. .. . ........ .. .. ............................... ............. 14 QUICK BREAD & DOUGH ...

Honey Wheat Quick Bread Banana Walnut Quick Bread Nut Bread ............... .. ............ .. Mexican Corn Bread

PASTA DOUGH .. Basic Pasta Egg Pasta

.. ....... .. .. .. .......... .. ........ .. ....... .. ...... .. .. .. ...... 15 ............ .. ............................ .............. 15 .. ................................ .. ........ .......... 15

.. .. 15 ...... .. .............. 16 .. .. .. ................ 16

....... 16 .. ......... .. .. ...... 16

BREAD TROUBLESHOOTING GUIDE

PROBLEM POSSIBLE CAUSE SOLUTION SHORT Inadequate amount of yeast used. Double-check yeast measurement. BREAD; INADEQUATE Yeast is expired or inactive. Check expiration date of yeast.

RISING Discard outdated yeast and replace. Store yeast in cool, dark place.

All-purpose flour, whole wheat or When substituting other flours for other whole grain flour was bread flour, use less of the other substituted for bread flour. flour than what is called for in the

recipe for bread flour.

Water was too hot and killed the Be sure to use tep id water(70°F -yeast. 80°F or 21 °C-27"C)

Too much salt inhibited yeast Double check salt measurement. action .

Not enough sugar was added or Double check sugar measurement. was omitted.

SUNKEN Too much yeast. Double-check yeast measurement. TOPS

Too much liquid or overheated Double-check measurements of liquid. ingredients and use tepid (70°F -

80°F or 21 °C-27°C) liquid .

Salt was omitted, resulting in bread Double-check salt measurement. overrising and collapsing.

Too much cheese may release more Avoid using more cheese than liquid during baking, resulting in a recommended in recipe. sunken top.

High humidity and hotter cl imates Try baking during coolest part of may cause breads to overrise and day and keep environment at room collapse. temperature. Also, try reducing

yeast by a 1/4 teaspoon or try using refrigerated liquids. Avoid using the time-delay feature.

High altitudes cause breads to Try decreasing yeast by 1/4 overrise and then collapse during teaspoon at a time. baking.

COLLAPSED Left in bread maker too long after Although keep-warm cycle will SIDES baking is completed. prevent bread from becoming

soggy, it is best to remove breads immediately after they are finished baking .

Too much liquid . Double-check measurement of liquids. Also, be sure to drain ingredients like canned fruits very well.

2

MUSHROOM Too much yeast . Double-check yeast measurement. TOPS

Warm weather increases yeast Try baking during coolest part of action. day and keep environment at room

temperature. Also, try reducing yeast by a 1/4 teaspoon at a time or try using refrigerated liquid. Avoid using the t ime delay feature.

Overheated liquids accelerate yeast use tepid (70°F - so•F or 21 •c -action. n ·q liquids.

Too much liquid. Double-check measurements.

DRY, GNARLY Liquid to dry ingredient ratio may Double-check measurements of BREADS not be balanced. There may not be ingredients. Increase liquid by 1

enough liquid in recipe. tablespoon at a time.

Flour may be drier and may have Try increasing liquid by 1 absorbed more moisture, resulting tablespoon at a time. in a dry, gnarly loaf.

UNDERBAKED Too much liquid from fresh or Be sure to drain liquids well as BREADS WITH canned fruits or vegetab les. specified in recipe. GUMMY CENTER Large amounts of rich ingredients, Double-check measurements of

such as butter, syrups, dried fruits, ingredients; do not exceed nuts and grains will make dough recommended amount in the heavy. This will slow down rising recipe. and prevent bread from baking through.

Bread flour in recipe exceeds Do not exceed recommended cups recommended amount for machine of flour (3-1/3 cups) capacity.

3

RECIPE GUIDELINES

For best results, note the following points BEFORE using your bread factory:

INGREDIENTS:

Use ingredients that are fresh and of high-qual ity:

Do not use reduced fat or fat-free products unless specified in recipe.

Successful bread maker baking starts with proper measurements of ingredients.

Always place ingredients in the bread pan in the order listed in the reci pe.

When adding nuts, raisins or other ingredients at the beep, be sure to add them gradually, allowing them to be incorporated into the dough.

When using large amounts of butter (1/4 cup or more), soften butter before using.

YEAST: Recipes in this manual were tested w ith active dry yeast. However, bread machine yeast may be used in place of active dry yeast .

Note: In some recipes, you may need to reduce the amount of yeast by 1/4 to 1/2 teaspoon when substituting active d ry yeast with bread machine yeast.

DOUGH CONSISTENCY: Because flour may be drier or moister depending on the climate or season, it may be necessary to add more liquids or flour to dough. After 10 to 15 minutes of kneading, check dough. Dough should form into a soft, smooth ball.

If dough is too dry and does not form into a ball, add 1 teaspoon liquid at a t ime, allowing for water to be incorporated into dough before adding more water. Do not add more than 3 tablespoons liquid.

If dough is too stack or too soft, add 1 teaspoon flour at a time, allowing flour to be incorporated into dough before adding more flour. Do not add more than 3 tablespoons

4

BASIC BREAD-NORMAL (Code No. : 10 or 12) Do not use the TI MER if your recipe includes fresh eggs Milk or other ingredients t hat may spoil. When make RAP ID bread please add more yeast than NORMAL bread.

Basic Bread Ingred ients tap water bread flour sugar dry milk salt butter dry yeast

Carrot Bread Ingredients tap water grated carrot bread flour salt sugar dry milk butter dry yeast

Orange Bread Ingredients orange juice bread flour sugar dry milk salt butter dry yeast

White Bread Ingredients tap water fresh milk bread flour butter sugar salt dry yeast

.!.JQ 6 to 7 oz 2 1/4 cups 1 1/2 1 1/2

1

1/2

1lQ 6 to 7 oz 1/8cup 2 1/4cups 1 2

1

1/ 2

1lQ 6 to 7 oz 2 1/4cups 2

.!.JQ 3 to 4 oz 3 to 4 oz 2 1/4cups 1 2 1

1/2

5

1.5lbs 8 to 9 oz 3 cups 2 tbsp 2 tbsp 1 1/2 tsp 1 1/2 tbsp 3/4 tsp

1.5lbs 8 to 9 oz 1/4cup 3cups 1 1/2 tsp 3 tbsp 1 1/2 tbsp 1 1/2 tbsp 3/4 tsp

1.5lbs 8 to 9 oz 3cups 2 1/2 tbsp 1 t bsp 1 tsp 1 1/2 tbsp 1 1/4 t sp

1.5lbs 4 to 5 oz 4 to 5 oz 3cups 1 1/2 tbsp 2 1/2 tbsp 1 1/2 t sp 3/4 tsp

Basic Oatmeal Bread Ingredients .1.!Q 1.51bs milk 6 to 7 oz 8 to 9 oz bread flour 1 3/8cups 2cups uncooked oatmeal 5/8cup 1cup (not instant) brown sugar 1 1/2 2 tbsp salt 1 1 1/2 tsp butter 1 1/2 2 tbsp dry yeast 3/4 1 tsp

Bran Bread Ingredients .1.!Q 1.51bs tap water 6 to 7 oz 8 to 9 oz bread flour 2cups 2 3/4cups wheat bran 1/4cup 3/Bcup

sugar 2 2 tbsp

dry milk 1 1/2 tbsp

salt 1 1/2 tsp

butter 1 1 1/2 tbsp

dry yeast 3/4 1 tsp

TURBO BASIC BREAD (Code No. : 14)

Turbo Basic Bread Ingredients 1.5 lbs water ( 1 00°F or 38°() 8 to 9 oz bread flour 3 cups butter 1 1/2 tbsp dry milk 1 1/2 tbsp

sugar 2 tbsp

salt 1 tsp

dry yeast 4 tsp

6

BASIC BREAD-MIX (Code No. 11) at the beep, add *

Peanut I ng red ients .1.lli water 6 to 7 oz honey 2 butter 2/3 bread flour 2cups whole wheat flour 1/4cup dry milk · 1 1/3 salt 1 dry yeast 1/2 chopped peanut* 1/4cup

Sunflower Bread Ingredients .1.lli water 6 to 7 oz bread flour 2cups ol ive oil 2/3 sugar 2 salt yogurt 1/4cup dry yeast 3/4 sunflower seed * 1/3cup

Nutty Olive Ingredients .1.lli water 6 to 7 oz bread flour 2 1/4cups salt 1 olive oil 1 1/3 olive 1/Scup butter 1 dry yeast 1/2 Pecans* 1/4cup Walnuts* 1/4cup

TURBO BASIC BREAD MIX (Code No. : 15)

TURBO BASIC BREAD MIX Ingredients Water (1 00°F or 38°C) bread flour butter apricot jam dry milk salt dry yeast dried pear (chopped )

7

1.51bs 8 to 9 oz 3 tbsp 1 tbsp 2 1/4cups 3/4cup 2 tbsp 1 1/2 tsp 3/4 tsp 1/2cup

1.51bs 8 to 9 oz 2 3/4cups 1 tbsp 3 tbsp 1 1/2 tsp 1/4cup 3/4 tsp 1/2cup

1.51bs 8 to 9 oz 3cups 1 1/2 tsp 2 tbsp 1/4cup 1 1/2 tbsp 3/4 tsp 1/3cup 1/3cup

8 to 9 oz 3cups 2 tbsp 3 tbsp 2 tbsp 1 tsp 4 tsp 2/3cup

BASIC BREAD - DOUGH or TURBO BASIC BREAD-DOUGH (Code No . 13 or 16 )

Croissants Ingredient Water bread flour sugar dry milk salt butter or margarine dry yeast

1 egg, slightly beaten for brushing on top. 3/4tbsp poppy seeds or sesame seeds for sprinkling on top Add small amount butter slices.

1.5 llbs 8 to 9 oz 3cups 1/4cup 3 tbsp 1/2 tsp 3 tbsp 11/4tsp

1. Remove the dough from the bread pan after making dough using the Dough mode.

2. Roll dough into rectangle, 15 X 12 -inches. Put butter slices on 2/3 of dough. Fold dough in thirds, bringing unbuttered part over buttered part . Seal edges and refrigerate for 20 minutes.

3. Roll dough into rectangle, 15 x 12-inches. Fold in thirds from end to end . Seal edges and refrigerate.

4. Roll dough into rectangle, 15 x 12-inches. Cut into thirds lengthwise and crosswise. Cut each piece diagonally to form 18 triangles .

5. Roll up each triangle, starting at wide end , to form crescent shape curve ends together so they almost touch .

6. Place seal side down on a greased baking pan .

7. Spray water on top, proof at 90"F (or 32"C) for 40 minutes or until nearly

8. Brush rolls with beaten egg, sprinkle with poppy seeds or sesame seeds if desired .

9. Bake in 350"F (or 177"C) oven for 15 minutes or until golden brown .

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Pizza Ingredients water all purpose flour olive oil or vegetable oil sugar salt dry yeast

Pizza Sauce : cheese, onion, garlic

1.5lbs 7 to 8 oz 3cups 2 tbsp 2 tbsp 1 tsp 1 1/4 tsp

1. Remove the dough from the bread pan after making dough using the Dough mode.

2. Pat dough into greased 12-inch round pizza pan. Let stand for 10 minutes.

3. Preheat oven to 400°F (or 204°().

4. Spread pizza sauce over dough, add desired toppings and bake 15-20 minutes, or until crust is golden brown.

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WHOLE WHEAT BREAD NORMAL (Code No. : 20 or 22) Do not use the TIMER if your reci pe includ es fresh eggs Milk or other ingredients that may spoil . When make RAPID bread please add more yeast than normal bread.

Whole Wh eat Bread Ingredients tap water honey molasses whole wheat flour gluten dry milk salt butter dry yeast

llli 6 to 7 oz 1

2 1/4cups 1

1/4

50% Whole Wheat Bread I ng red ients llli tap water S to 6 oz honey 1 1/2 molasses wheat flour 2 1/4cups gluten 1 olive oil 1 1/3 salt 1 1/4 dry yeast 3/4

Triticale Hone::t Bread Ingredien ts llli tap water 7 to 8 oz hon ey 1 1/ 2 rnolasses whole wheat flour 2 cups salt 1 gluten 1 bread flour 2 rye flour 2 butter 1/2 dry milk 1/2 dry yeast 1/4

Whole Wh eat Oat Bran Bread Ingredients llli tap water 6 to 7 oz honey 1 molasses 1/2 whole wheat flour 1 7/8cups gluten 1 oat bran 1/4cup butter 1 1/2

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1.51bs 8 to 9 oz 1 1/2 t bsp 1 1/2 tbsp 3 cups 1 1/2 tbsp 1 1/2 tbsp 1 1/2 tsp 1 1/2 tbsp 1 1/4 tsp

1. Sibs 7 to 8 oz 2 tbsp 1 1/2 tbsp 3 cups 1 1/2 tbsp 2 tb sp 1 1/4 tsp 1 tsp

1.Sibs 8 to 9 oz 2 tbsp 1 tbsp 2 3/4cups 1 1/2 tsp 1 1/2 tbsp 3 tb sp 3 tbsp 2 tb sp 2 tbsp 1 1/2 t sp

1 Sibs 8 to 9 oz 1 1/2 tbsp 1 tbsp 2 1/ 2cup 1 1/ 2 tbsp 1/ 2cup 2 tbsp

salt 1 1 1/2 tsp dry mrlk 1 1/2 2 tbsp dry yeast 1 1/4 1 1/2 tsp

Light Whole Wheat Bread lngred•ents 1.!.Q 1.51bs tap water 6 to 7 oz 8 to 9 oz honey 1 1 1/2 tbsp molasses 1/2 1 tbsp whole wheat flour 1cup 1 1/2cups bread flour 1 1/4 cups 1 1/2cups gluten 3/4 1 tbsp dry milk 1 1/2 2 tbsp salt 1 1 1/2 tsp butter 1 1/2 2 tbsp dry yeast 3/4 1 tsp

WHOLE WHEAT BREAD - MIX (Code No .: 21) At the beep, add *

Whole Wheat Orange Anbe Bread Ingredients 1.!.Q 1.51bs orange juice 3 to 4 oz 4 to 5 oz water 3 to 4 oz 4 to 5 oz butter 1 1/2 2 tbsp whole wheat flour 2 1/4 cups 3 cups gluten 1 1 1/2 tbsp anise 1/2 2 tsp dry milk 1/2 2 tbsp salt 1 1/2 tsp dry yeast 1 1/4 1 1/2tsp orange peel * 2 3 tbsp

Whole Wheat Irish Soda Bread Ingredients 1.!.Q 1.51bs butter milk 7 to 8 oz 9 to 10 oz whole wheat flour 1 cup 1 1/2 cups bread flour 1 1/4 cups 1 1/2 cups gluten 1 1 1/2 tbsp salt 1 1/2 tsp baking soda 1 1/2 tsp dry yeast 1 1/4 tsp carawayseeds 2 3 tbsp Walnut * 1/3 cup 1/2 cup

Whole Wheat Honey-Walnut Bread Ingredients 1.!.Q 1.51bs water 6 to 7 oz 8 to 9 oz honey 1 1/3 2 tbsp butter 1 1/2 tbsp wholewheat flour 2 1/4 cups 3 cups gluten 1 1 1/2 tbsp

II

dry milk 1 1/2 salt dry yeast walnut (chopped) * 1/4 cup

Whole Wheat Peanut Sesame Bread Ingredients .l.lli water 6 to 7 oz whole wheat flour 2 1/4 cups gluten 1 dry milk 1 1/2 salt 1 brown sugar 2 peanut butter 1/4 cup dry yeast 1 1/4 sesame seeds * 2

WHOLE WHEAT BREAD - DOUGH (Code No. : 23)

Whole Wheat Bagels Ingredients water honey molasses butter whole wheat flour gluten dry milk sugar salt dry yeast

.l.lli 6 to 7 oz 1

1 1/2

2 1/4 cups 1

1 1/2 1 1

1 1/4

2 tbsp 1 1/2 tsp 1 1/4 tsp 1/3 cup

1.51bs 8 to 9 oz 3 cups 1 1/2 tbsp 2 tbsp 1 1/2 tsp 2 1/2 tbsp 1/3 cup 1 1/4 tsp 3 tbsp

1.51bs 8 to 9 oz 1 1/2 tbsp 1 1/2 tbsp 2 tbsp 3 cups 1 1/2 tbsp 2 tbsp 1 1/2 tbsp 1 1/2 tsp 1 1/2 tsp

1. Remove the dough from the bread pan after making dough using the WHOLE WHEAT DOUGH mode.

2. Rest it in a greased covered bowl in refrigerator for 20 minutes.

3. Roll out the dough into a big flat rectangle Cut rounds of dough with 4 1/2-inch cutter and 1 1/2-inch cutter to form a ring.

4. Place on a greased baking pan. Spray water on top, proof at 90°F (or 32"C) for 30 minutes.

5. Boil 1 gallon water adding in 1 tablespoon sugar.

6. Let the boiled water fall to a simmer. Cook 3 bagels at a time for 5 minutes, turning once, Drain well. Place on the oven area. Sprinkle tops with poppy seeds or sesame seeds as desired.

7. Bake in 450°F (or 232°(} oven for 25 to 30 minutes, until golden brown.

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FRENCH BREAD & DOUGH (Code No.: 30 or 31)

French Bread Ingredients .!..!!2 1.51bs water 6 to 7 oz 8 to 9 oz bread flour 2 1/4cups 3cups salt 1 1 1/2 tsp sugar 1/2 2 tbsp dry milk 1 1 1/2 tbsp butter 1 1/2 2 tbsp dry yeast 1/2 3/4 tsp

French Dough Baguette Ingredients .!..!!2 1.Sibs water 6 to 7 oz 8 to 9 oz bread flour 2 1/4 cups 3 cups sugar 1 1 1/2 tbsp dry milk 1 1 1/2 tbsp salt 1 1/2 tsp butter 1 1 1/2 tbsp dry yeast 3/4 1 tsp poppy seeds 3 3 tbsp

1. Remove the dough from the bread pan after making dough using the FRENCH BREAD - Dough mode.

2. Divide the dough into 2 equal portions. Roll each portion into a bal l.

3. Place the dough in a greased bowl, cover with a plastic wrap and rest for 20 minutes. (place in the refrigerator during the summer t ime)

4. Roll each ball into a rectangle, using a rolling pin.

5. Starting at one short edge, roll the dough up t ightly into a thin log, pinching the edge to seal. Taper and round ends.

6. Place on a greased baking pan . Spray water on top, proof at 90°F (or 32°C) for 60 minutes or until nearly doubled.

7 . Brush with water. Using a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep acrosee top of the logs.

8. Sprinkle with poppy seeds if desired .

9. Bake in 375°F (or 191 °(} oven for 25 minutes or until golden brown .

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VARIETY BREAD (Code No . 40) Ingredients 1.Th 1.51bs tap water 6 to 7 Oz 8 to 9 oz bread flour 2 1/4cups 3cups sugar 2 2 tbsp dry milk 1 1/2 tbsp salt 1 1/2 tsp butter 1 1/2 2 tbsp dry yeast 3/4 1 tsp

1. Remove bread pan from bread maker,place knead ing blade onto the shaft in the bread pan .

2 . Place all the ingredients into the bread pan in the order listed above.

3 . Select VARIETY setting.

4 . Press START button to start operation

5. When beeper beeps 5 times, take out the bread pan at once. Close the lid. Remove the dough from the bread pan . Remove the "Kneading Paddle" from the bread pan . Divide the dough into ba lls . Roll each ball on a lightly floured surface into 3 inch diameter circle. Fill the dough with fillings (e .g . apricot jam, canned fruit filling, cheese filling, etc.) you desire and reshape. Then p lace the well -reshaped dough back in to the bread pan.

Important: the time limit allowed to shape the bread is 60 minutes . If beyond the t ime limit, the breadmaker will automatically stop and cancel the fo llowing program .

6. Place the bread pan back into the appliance .. Close the lid . Press START button to resume the process.

7. The process wi ll go on from final rise, then proceed to the final process.

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QUICK BREAD & DOUGH (Code No. 50 or 51 )

IMPORTANT : When making Quick Bread, following procedures must be noted.

1. The temperature of water should be around 77°F (or 25•q .

2. The egg must be fresh, and the butter must be melted before putting into the bread pan .

3. After pressing the "SELECT" button to select "QUICK", press "START", the LED display will show the cooking t ime 0 :30 . Depending on the amount of ingredients, the cooking time can be changed from 0:30 to 2:00 by pressing the "JJ." and "Y" buttons.

4. NOTES: After 4 to 5 minutes, open the lid, then using a rubber spatu la scrape down the sides of the bread pan to eliminate flour pockets in the corners when baked .

Honey Wheat Quick Bread Ingredients mi lk honey butter or margarine(melted) eggs, beaten all purpose flour whole wheat flour salt baking powder chopped walnut set time for 1:1.5

Banana Walnut Quick Bread ingredients milk butter or margarine eggs beaten mashed, ripe banana all-purpose flour sugar salt baking powder baking soda chopped walnut time set for 1:15

Nut Bread Ingredients water egg melted butter bread flour sugar dry milk baking powder walnut time set for 1: 1 5

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1.5LB 6 to 7 oz 2 tbsp 1/2 cup 2 lg 1 cup 1 cup 1/2 tsp 3 1/2 tsp 1/3 cup

1.5LB 4 to 5 oz 1/4 cup 1 lg 1/2 cup 1 3/4 cups 1/3 cup 1 tsp 2 tsp 1/4 tsp 1/3 cup

1.51bs 4 to 5 oz 2 lg 3 tbsp 2 cups 5/Scup 2 tbsp 3 1/2 tsp 1/3cup

Mexican Corn Bread Ingredients milk egg meltP.d butter bread flour cornmeal cayenne pepper bacon bits chillies (chopped) salt sugar baking powder time set for 1:15

PASTA DOUGH (Code No.:61)

Basic Pasta Ingredients water all-purpose flour semolina flour salt olive oil or vegetable o il

Egg Pasta Ingredients water egg olive oil or vegetable oil salt all purpose flour semolina flour

.1l.Q 5 oz 1 2/4cups 3/4cup 3/4 3/4

.1l.Q 1 1/2 3 large eggs 1 3/4 1 1/2 cups 3/4 cup

1.51bs 4 to 5 oz 3 lg 4 tbsp 1 1/4cups 1 cups 1tsp 1 1/2 tbsp 3 tbsp 1 tsp 3/4cup 3 1/2 tsp

1.51bs 7 oz 2cups 1cups 1 tsp 1 tbsp

1.5lbs 2 tbsp 4 large eggs 1 1/2 tbsp 1 tsp 2 cups 1 cup

1. Remove bread pan from bread maker, place kneading blade onto the shaft in the bread pan.

2. Place the ingredients into the bread pan in the order listed above.

3. Select PASTA setti ng, press Start.

4 . At the end of the cycle, remove the dough from the bread pan and place on a floured work surface.

5. Roll out and use as re-quired.

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