INDEX IMPORTANT 3 BEFORE USE PARTS NAMES AND HANDLING CONTROL PANEL TOWNHOUSE TIMER... 6 ACCESSORIES... 7 BEFORE BAKING... 8 HOW TO USE / MENU BASIC BREAD (REGULAR). BASIC BREAD (FIRM) OTHER BASIC BREADS... @SOFT COURSE @QUICK BAKING CURS @®FRENCH BREAD 20 DOUGH SETTING COURSE (BREADS / 21~25 @®BUTTER ROLL / DOUGHNUT... @BRIOCHE / CINNAMON ROLL... @CROISSANT / WHOLE WHEAT @PIZZA (4 TYPES) / SOFT lL COOKIE/PASTA DOUGH SETTING COURSE... 26~29 #@BASIC COOKIES / OATMEAL COOKIES / SUGAR COOKIES...
= IMPORTANTES MESURES DE SÉCURITÉ POUR UTILISER DES APPAREILS ÉLECTRIQUES, IL FAUDRAIT TOUJOURS PRENDRE LES précautions DE BASE, Y COMPRIS LES SUIVANTES: 1 Lisez toutes les instruction. 2 Ne touchez pas les surfaces qui peuvent aire chaudes. Utilisez les poignées ou les boutons. 3 Pour se protéger de secousses électriques, n’immergez pas le clébe, la fiche ou I'appareil 4 faire du pain dans de l'eau on tout autre liquide.
lL © CONTROL PANEL DISPLAY Indicates the remaining time for baking completion, the crust color, etc. The display illustrated below shows all menus and information, which is for reference only and wil not appear during actual use. START/RESET key Press this key to start a process or Timer operation. Press and hold the key slightly longer to cancel a process or when the process is completed. The operation lamp turns on while baking.
© BEFORE BAKING Characteristics of Ingredients -Artie Dry Yeast feeds on sugar and garments It, thus causing dough fo rise. Active Dry Yeast {simply dried granules of yeast) Is made of tiny plants that sangs food (specially gluten and sugar) into bubbles of carbon dioxide. As these bubbles expand, the bread rises. The recipes developed for the Home Bakery uses "Schliemann's Active Dry Yeast" or "Schliemann's Rapid Rise Yeast". Active Dry Yeast should be kept In the freezer or refrigerator.
© BASIC STEPS BASIC STEPS 1 Attach the Kneading Blade to the Baking Pan, precisely measure the ingredients and add them to the Baking Pan in the following order: {1)Water (or other liquids) {2)Bread flour, sugar, dry milk, salt and butter. {8)Make a depression in the middies of the flour and sprinkle yeast in it. Make sure the yeast does not touch any liquid. 2 set the Baking Pan and close the Lid. {1)Set the Baking Pan into the bread machine. {2)Turn the Baking Pan clockwise to lock in position.
12 [311 89g) TT Vr How to prepare: ‘Add the ingredients into the Baking Pan in the order listed. Then select the "BASIC BREAD REGULAR" course by using the MODE SELECT key. * Make sure the yeast does not touch any liquid and to sprinkle it on the center of the flour. function is available. Sle airs e 2/3 cup —— Water cups Bread Flour 1 Tbsp. Fructose 1/2 tsp. — Salt 1 Tbsp. Butter tsp. Active Dry Yeast LIGHT RYE BREAD 3/4 cup —— Water 1-1/2 cups Bread Flour 2/3 cup —— Rye Flour 1-1/2 Tbsp.
© BASIC BREAD-FIRM @Basic Bread Setting (Firm) (Approximate time) j= 14-19 min 69 min 20 min -30~25 min 37-57 hin +ja— Stir. down about cheesy — Crust Control (Regular) : 3:0 / {Light} : 3:20 + Complete Bap About 30 minutes after pressing the Start key, the beep will sound 5 times to tell you it's time to add additional ingredients. The ADD indicator will flash (30 seconds). When adding ingredients, be careful as dough will be mixing. Close the Lid after adding the ingredients.
16 piano es uE cic te 7/8 cup Apple Juice 2-1/2 cups —— Bread Flour tsp. Sugar 1/3 tsp. Salt 1 Tbsp. —— Butter 1/3 cup —— Oats 1/3 tsp. Cinnamon 11tsp. Active Dry Yeast When beep sounds add: 1/4 cup Dried Apple, diced CHEESE N ONION BREAD 2/3 cup —— Water 2-1/4 cups Bread Flour 1-1/2 Tbsp. Sugar 1-1/2 Tbsp. —— Dry Milk 1st. Salt 1 Hosp. Butter 1/3 cup ~~ Cheddar Che ass, Shredded 1/4 cup —— Red Onion, minced 1st. — Active Dry Yeast 3/4 cup —— Water cups Bread Flour 1-1/2 Tbsp. Sugar 1-1/2 Tbsp.
How to prepare: ‘Add the ingredients into the Baking Pan in the order listed. Then select the "SOFT" course by using the MODE SELECT key. * Make sure the yeast does not touch any liquid and to sprinkle it on ‘the center of the flour. Indicates that the Timer function is available. How to prepare: ‘Add the ingredients into the Baking Pan in the order listed. Then select the "QUICK BAKING" course by using the MODE SELECT key.
cup Water 2-1/4 cups Broad Flour 1/3 cup —— All Purpose Flour 1/2 Tbsp. Sugar 1 tsp. Salt 1 tsp. —— Active Dry Yeast How to prepare: Add the ingredients into the Baking Pan in the order listed. Then select the "FRENCH BREAD" course by using the MODE SELECT key. + Make sure the yeast does not touch any liquid and to sprinkle it on the center of the flour. Indicates that the Timer function is available.
How to prepare: Prepare dough for Butter Roll. Then deflate the dough. Divide dough into 16 equal sizes using a dough scraper, shape each piece into a ball and then cover them with another canvas to allow resting for about 20 minutes. Shape each ball as you like. You can roll into 3/4 inch thickness and patter it into a doughnut shape or roll each ball into a thick rope shape and braid it in three strands. Roll each into a thick 0 rope shape and braid CH it in three strands.
ingredients Yields 12 roils cup water step. Active Dry Yeast 1 —e—Large Bag cup Bittier, softened 2-174 cups Bread Flour: {for kneading nifty dough) 2-1/2 Hep. Sugar Egg Glaze: When dough becomes ready, press 24/2 Hep. Middy 1 Large Egg, beaten the dough gent by hand to deflate. | | J22E. 2 ee Wee Shape dough into a ball and put into greased bowl. Cover with plastic ‘wrap, place in refrigerator and allow ™ it to rest for 20 minutes. Roll dough into 1/4 inch thick rectangle.
“© COOKIE/PASTA DOUGH SETTING COURSE @Cookie/Pasta Dough Setting (Approximate time) p—8 min — j~— 5 min — nosedive When the beep sounds to add ingredients, coo ce sae Ba a es Sas ave des ls ale Ba with a rubber spatula and press the START/RESET key if the START/RESET key Is not pressed, the machine will automatically start 20 minutes later How to prepare: COOKIES EAL COOKIES 1 Attach the Kneading Blade to the Baking Pan, precisely measure the ingredients and add them to the Baking Pan.
MADE PASTA 4 servings 1/2 cup —— Water 1/3 cup Bread Flour 2 cups —— All Purpose Flour tsp. Salt 1 Tbsp. —— Olive Oil How to prepare: 1 Roll dough into ball, cover with plastic wrap and let it rest for 30 minutes in the refrigerator. 2 Place I on a lightly floured kneading board and roll out until 1/10 inch in thickness. Cut the dough (refer to recipes below and on page 29). 4 Boil 3 with enough amount of salted hot water for 2-3 minutes. Add 1 Tbsp of salt to every quart of hot water.
30 © CAKE COURSE @Cake (Approximate time) j=— 6 min —| f+ min Goldsmiths Bass: + Crust Control (Regular) : 1:35 / | (Light) : 125 ‘Wuhan the bap sounds to add additional ingredients, suv chicks ve fe Ti bi baize ee 1 Be ele Ba and press the START/RESET key 1 the START/RESET key is not pressed, the machine will automatically start 20 minutes later. 1 Attach the Kneading Blade to the Baking Pan, precisely measure the ingredients and add them to the Baking Pan.
+ JAM COURSE Jam (Approximate time) min 65 min 1 Attach the Kneading Blade to the Baking Pan, precisely measure the Ingredients and add them to the Baking Pan. (For each amount of ingredients, please refer to each menu) Heating Heating & Mixing Lo ’ L For cooking process 2-3, please refer to p.10 of BASIC BREAD secular. | Conj Bees 7 4 start the course. {1)Press the JAM key. The JAM lamp will start to blink. 1:20 will be displayed. 3% The Timer function is not available. (2)Press the START/RESET key.
TQ1 Why is the crust of the Basic Broad harder? E Q7: Why is my croissant sometimes nol as flaky? 9 [Tha Basic Broad courses Is programmed to provide texture. For: 2 softer crust.
