INDEX IMPORTANT 3 BEFORE USE PARTS NAMES AND HANDLING INSTRUCTIONS... 5 CONTROL PANEL... 8 HOW TO USE THE coe B ACCESSORIES... 7 8 BEFORE BAKING. HOW TO USE / MENU BASIC BREAD (REGULAR).. BASIC BREAD OTHER BASIC BREADS. . SS0FT COURSE. QUICK BAKING CURS! @FRENCH BREAD COURSE DOUGH SETTING COURSE (BREADS / 21-86 @BUTTER ROLL / DOUGHNUT 22 ®BRIOCHE / CINNAMON CROISSANT / WHOLE WHEAT BUN @PIZZA {4 TYPES) / SOFT PRETZELS... 25 COOKIE/PASTA DOUGH SETTING COURSE... .
T IMPORTANT SAFEGUARDS WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE FOLLOWED, INCLUDING THE FOLLOWING: 1 Reed all instructions carefully. 2 Da not ouch hot surfaces. Use handles or knobs. Do not close or clog the steam vent opening under any circumstances. 3 To protect against electrical shock, do not immerse cord, plug or baking machine in water or other liquids. 4 Close supervision is necessary wham the appliances is used by or near children.
+ 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 être chaudes. Utilisez les poignées ou les boutons. 3 Pour se protéger de secousses électriques, n’immergez pas le câble, la fiche ou l'appareil & faire du pain dans de l'eau on tout autre liquide.
7 PARTS NAMES AND HANDLING INSTRUCTIONS > Kneading Blade To attach and remove the Kneading Blade, be sure to match the shape of the hole with that of the Rotating Shaft. (Refer to diagram at bottom right.) Nn Handle for the Baking Pan Rotating Shaft Viewing Window Set inside of the Baking Pan.
© CONTROL PANEL DISPLAY _ START/RESET key indicates the remaining time for Press this key to start a process or Timer baking completion, the crust color, operation. Press and hold the key sightly gic. The display illustrated below longer to cancel 8 process or when the shows ail menus and information, process is completed. which is for reference only and will The operation lamp turns on while baking. wat duh tubal .
EON 0 Measuring Cup: The supplied Measuring Cup is for measuring liquids only. it measures 1 cup when filled to ths brim. # Please use a nested measuring cup fo measure dry ingredients (please see below). Measuring Spoon: The supplied Measuring Spoon may be used to measure yeast, sugar, salt, dry milk and spices. The large side measures 1 tablespoon; the small side 8) L measures 1 teaspoon. The halfway mark on sate measures one-half tablespoon and one-half teaspoon, respectively.
% BEFORE BAKING «Eaten Dry Your! toads on sugar and ferments i, thus casing dough to se. Asia Dry Yeast (simply dried granules of yest) bs made of tiny pants that change food {especially gluten and sugar) no bubbles of carbon dioxide. As these bubbles expand, the bread dense The recipes developed for the Homo Bakery ate "Schliemann's Active Dry Yeast" or "Schliemann's Rapid is Acosta” Active Dry Yeast should be kept in ta Fraser or refrigerator. Please be sure that rash yeast Is used.
Now you're ready to bake a delicious loaf of bread! @Basic Bread Setting (Regular) (Approximate time) 14-18 mi min 28 min 45~50 win S7~57 min Si sar dawn. i soulmate Busy Crust Cortes! (Beguine) : 3:40 7 (tight: 380 About 30 minutes fare pressing the Start key, the beep will sound § times to tell you i's ime 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.
© BASIC STEPS Le 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. {3)Make a depression in the middle 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. {turn the Baking Pan clockwise to lock in position.
5 Remove the Baking Pan. When baking is complete, a beep will sound and "COMPLETE" will be displayed. Press and hold the START/RESET key until you hear a esp and then open the Lid. Use oven mitts to hold the Handle. Tum the Baking Pan counterclockwise to remove. When the START/RESET key ls not pressed the bread machine will automatically Keep Warm for 60 minutes, , if the bread is not removed immediately after baking completion, the bread may collapse or the crust may become thick and dark.
aT Ben —Regular Variations How to prepare: Add the ingredients undo the Haling Pan in the order Hated, Then select the "BASIC BREAD REGULAR" course by gnat the MODE SELECT key. “Make sure the yeast dis not Sandwich chary gelid snd lo sprinkle it on the counter of the flour, Indites they the Timer function is available; Sensibilities als ay 2 cup —— Wailer ups Bread Flour 1 Hap. Fructose 2 isp Sat 1 Hep.
Gino oes oty We cup —— Apple Juice 2-1/4 cups —— Bread Flour 21st. asp Sak 1 Hap. 174 cup 173 tsp. Cinnamon 1st. Active Dry Yeast ‘When beep sounds add: 14 cup Dried Apple, Diced GRANOLA BREAD 2/3 cup Water 2 cups Bread Flour 1-1/2 Soap. —— Sugar 1-1/2 Hep, —— Dry Milk 1121p salt 1 Hep. Butler 1 8p. Active Dry Yeast ‘When beep sounds add: 14 cup Granola, crushed (Haskell gs nine 283 cup Water 1-34 cups Bread Flour Paths. —— Unsweetened Cocoa 1-142 Hep. —— Sugar 1-1/2 Hag. Dry Milk 12 tap. Salt 1 Hap.
BASIC BREAD-FIRM @Basic Bread Setting (Firm) (Approximate time) 8G 20 man 35 min [= 20 min beta ria 8 down Key wan host sa oun mi = Crust Canto (Logan) : 330 / Light) : 3280 About 30 minutes after pressing the Start key, the beep will sound § times fo 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 miking. Close the Lid after adding the Ingredients. 7 4 For cooking process 1 =3, please refer to p.
y Basic Bread How to prepare: ‘Add the ingredients inch the Baking Pan in the order late. Then select the "BASIC BREAD FIRM" course by using the MODE SELECT key. «ale ware the beast does not novice any liquid and fo sprinkle it on the center of the flour. Indicates they the Timer Annexation te available. Sel gates Eh 78 cup —— Water 213 cups Broad Four 1 Hap. Fructose 122 tap. Salt epithet — Buber 1 tap. Motive Dry Yeast Tee ER pileup ‘Water 2-3/4 cups Whole Wheat Flour tossup. Sugar 1 Hep. Dry Mill 12 8p.
18 CHEESE ONION BREAD 78 cup Apple Juice 2-172 cups —— Bread Flour 21st. Sugar 143 tsp. Sar 1 Soap. —— Butler 143 oup —— Gals 173 tap. Cinnamon 1 isp. Active Dry Yeast When beep sounds add: 1/4 cup Dried Apple, diced 23 cup 2-1/4 cups 1-1/2 Tsp. 1-1/2 Hep Water —— Bread Flour Sugar Bry Mik —— Sat —— Butter Cheddar Chignons, Shredded Red Onion, minced 4 oup Water 2 cups —— Bread Flour 1-12 Tsp. Sugar 1-1/2 Hep. Dry Mik itp JE— epithet. — Butler 1 Hosp.
“© BASIC BREAD—OTHER BASIC BREADS SOFT COURSE, QUICK BAKING COURSE & FRENCH BREAD COURSE @Soft Bread Setting (Approximate time) 14~13 min [20 min i shout add fin op 20 min Lo a down Sown 25~50 min 18 min jeg mh i 4 again EL — 20 minis 1418 min 4 Crust Ironic! (Regular) : 2:00 Light) : 1:53 @French Bread Setting (Approximate time) 81 B18 mind 308 7 min at Son 28 min Bir down @Quick Baking Setting (Approximate teems) 25~39 min 500 For cooking process 1 -3, please refer to p.10 of BASIC BREAD (REGULAR).
0, © Basic Breads How to prepare; Add the Ingredients inch the Baking Pan in the erred Used. i oii Course Then select the "SOFT ensures by sing the MODE SELECT key, + Make sure the yeast does nol touch say liquid and to sprinkle ion ; . the enter of the flow, Eight Indicates that the Timer function is available, BASIC BREAD aaa slo acl cs 3/4 cup Water 143 cup 14 pup Water Soups Bread Four 1 1/2 cup Milk testes. —— All Purposes Flour 2-1/4 cups —— Bread Flour 1 — gate Egg 1-1/2 Tsp. Sugar 2 Hosp.
Other a LET = OT ne enn How to prepare: Add the ingredients inch the Baling Pan in the order Bevel. Then select the "QUICK BAKING” course by sing the MODE SELECT key. « Make sure the yeast does not touch sny Haul and to spends Hon the center of the four: BASIC WHITE BREAD HONEY BREAD SUGAR FREE WHITE BREAD 78 cup Water 214% cups —— Bread Flour 1-1/2 Hosp. Sugar 1-1/2 Top. Dry Milk 1 tsp Sail tbsp. —— Butter 1-1£2 tsp.
y Other LL De Boe Hh How to prepare: SELECT key. the center of the flour. Add the ingredients into the Baking Pan in the order listed. Then select the "FRENCH BREAD contra by using the MODE + Make sure the yeast does not touch any liquid and to sprinkle it on Indicates that the Timer function is available. BASIC FRENCH BREAD RYE FRENCH BREAD WHEAT FRENCH BREAD 7/8 cup — Water 2-1/4 cups Bread Flour pileup —— Al Purposes Flour 1/2 Hosp. Sugar 1p.
© DOUGH SETTING COURSE—BREADS / PIZZA @Dough Setting (Approximate time) +20 min— 14~19 min 20~25 min Sir down Comte Bap For cooking process 1-3, please refer to p.10 of BASIC BREAD (REGULAR). {For the amount of Ingredients, please refer to each recipe.) 4 start preparation. {1)Press the MODE Select key ~~ oo0CE. (2)Press the START/RESET key. and select the "DOUGH A beep will sound. After the Resting process, SETTING" course. kneading will start. 1:45 will appear on the Display.
Ingredients Yields 14 rolls Fastidious + Potter 450. + Active: Dy Yeast Egg Gina: 4 Large Eng. beaten 4180. Water ~ Page the rounded dough How to prepare: Prepare dough for Butter Roll. Then deflates the dough. Divide dough into 16 equal sizes using a dough scraper, shape sate piece into a ball and then cover them with another canvas to allow resting for about 20 minutes. Shape ach ball as you ike.
How to prepare: Prepare dough for Butter Roll. Lightly roll into a ball and divide it in two with a dough scraper. Take one dough and roll it into a rectangular shape; then place half portion of & evenly on 3/4 of the dough. Roll up dough and seal the end firmly. + Do the same for the other dough. Slice the rolled dough 2 in 6 equal pieces. Place a cooking sheet on baking pan and Lay the dough on a greased baking pan so the sliced side faces up.
ingredients Yields 13 rolls Ron: ss Water Imp ss Dative Dry: Yeast 1 1 soup Butter, softened Zithers {fox wadding into dough) 2310 They Bog Glare: When dough becomes ready, press Sep DMITRI 1 Large Egg, been the dough gently by hand to deflate. lhe ae 2 ane Shape dough into a ball and pul into : greased bowl. Cover with plastic wing, place in refrigerator and allow #16 rest for 20 minutes.
Waller Motivate QI Bread Flour —— Active Dry Yeast Vegetable Of 1 cup — Fiat Boer 2-12 cups —— All Purpose Flour 2 Hep. Sugar fist —— Sat 1 Hep. — Butter tap. Active Dry Yeast Vegetable Of BE METHOD ® 1. Remove dough from Baking Pan. 2. Preheat your oven fo 400°F for most shaping variations. 3. Select shaping variation of your choice. Brush lightly with vegetable oll. Co var dough and allow It to stand for 15 minutes. 4. Bake each variation as directed in recipe. 1.
© COOKIE/PASTA DOUGH SETTING COURSE @Cookie/Pasta Dough Setting (Approximate lime) — — S$ min of 2s Baal When tha beep sounds fo add ingredients, 1c Bid BE Be Ga Gna ae al Bee a with a rubber spatula and press the START/RESET key the START/RESET key is not passed, the machine will automatically start 20 minutes air How to prepare: / 1 Attach the Kneading Blade to the Baking Pan, precisely measure the ingredients and add them to the Baking Pan.
COOKIES MEAL COOKIES Ingredients Yields 20 cookies Ingredients ies 15 cookies 1 SE roe Fon, best an lightly {at orn temperature) 1 SE vgn Egg, Beaten i (at rom amphetamine) 184 oup sm Butler (ot oom lemperaine}® opp ea Bl (of yoo tempera) 1:44 cups Purpose Flour 143 cup’ 11en Baking Powder Ji eup eeu rm Dlg Tap 1p srs Vanilla Extract Cancun flap. #Sofa (Not Melted) ip. ‘When bop sounds add. soup 13 cup How to prepares: 13 cup ] rot dough into bail. Prepares a baking sheet.
4 2 MADE PASTA 4 servings Soup —— Water 143 cup Broad Flour 2 ups All Surpass Flour 1st. att 1 Hap. —— Clive Gi How to prepare: Fol dough into ball, cover with plastic wrap and let it rest for 30 minutes in the refrigerator. Place | on a lightly floured kneading board and rail out unit 1710 inch in thickness. Cut the dough (refer to recipes below and on page 29}. Boll 3 with enough amount of salted hot water for 2-3 minutes. Add 1 Hosp of salt to every quart of hot water.
GNA gradients 4 servings Ingredients 4 servings Homemade pasta for 4 servings Chameleon sauce” {out into 2 inch squares) Bustier, olive oil 2 Hap. each Bifocal Sauce © All purpose flour & Then. Ove oll 2 Tsp.
© CAKE COURSE @ Cake (Approximate ime) SE Crust Console (Regular) : 135 {Lg 1 1:25 When the bean sounds to add additions) gradients, coi die sis ais Lane IRE ae alc a Se nas al Bead Das and press the TIMESTAMP key 1 the RESISTANT key is nol pressed, the machine wii automatically stent 20 minutes later 1 Attach the Kneading Blade to the Baking Pan, precisely measure the ingredients and add them to the Baking Pan. {shtick all purpose flour and baking powder together. Mlle butler and let it cool down.
How fo prepare: Add the ingredients undo the Baking Pan in the order Hated: Than select the "CAKE" cores by naming the MODE SELECT key. When the beep sounds after Minuteness; open the Lid and scrape off the Hour on the sides of the Hawking Pax using a rubber pabulum. «For menus with additional ingredients, please remember to add them when the add beep sound. Then dose Lid ard press the START/RESET key te re-start.
© JAM COURSE 1 Attach the Kneading Bide to the Baking Pan, Jam (Approximate time) precociously measure the ingredients and add plan bail them to the Baking Pan. (For sate amount of oi Heating 8 Mixing ingredients, please refer io each menu) a conga tou For cooking process 2-3, please refer to p.10 of BASIC BREAD (REGULAR). 4 start the course. (1)Press the JAM key. The JAM lamp will start to blink. pO 1:20 will be displayed. | BTo cancel during a | 3 Ths Timor function is not available.
% CLEANING AND MAINTENANCE # Be sure to unplug the Power Plug and allow the Main Body 10 cool down. # Be sure to perform cleaning as soon as cooking complies and afar Avery use. MAN HL Swipe with a well wrung cloth. from baking breads properly). : CAUTION 3 Bo not immerse the Main Body or Lid In wales br any other liquid. 3 “nS RISE NEAR SRN Re Do not soak in water or splash it with water (i may cause the unit to malfunction).
© Q&A FOR BAKING BREAD £31 Wav ia ihe crust of De Basic Brad harder? FCC Why Is my croissant sometimes not a8 Talky SLE The Brice Broad curs i$ programmed BI provide fax. For a softer rust vain your Bess In a plastic hag after i has soled down 1a body interline, or ry using he Sof Course for beads with softer texture. £32 Why da the loaves sometimes vary In height snd shape? LD Breads sve vary sensitive to is tormentor such an mom Temps rating, weather, humid.
TT TROUBLESHOOTING GUIDE This guide was created to help you through any difficulties Woe also offer RHINOVIRUS toll-free Customer Service as an you may encounter as you learn to use your Home additional source of help to ensure that you are happy with Bakery. Bo patient. If at first, the results of your baking are your baking. Please take advantage of this guide and not completely satisfactory, please consult this guide.
