Sunbeam Bread Maker Deluxe 2 Pound Bread Dough Maker User Manual

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Fresh, warm homemade bread is just a few,

easy steps away with your new Sunbeam

Deluxe Bread and Dough Maker.

‘We’ve done everything we can to make bread

baking a breeze: We’ve streamlined the

instructions; designed a simple, easy-to-read

control panel; and developed a host of great

recipes for breads, doughs, pastas, jams and

jellies, spreads and glazes and quick breads.

First review the Safety Guidelines, then turn

to Page 5 for the easy step-by-step directions!

Along the way, feel free to ask questions.

You can call us toll-free at I-800-526-2832.

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TABLE OF CONTENTS

BEFORE YOU START . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

A SYMPHONY OF INGREDIENTS

Basic Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Yeast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Sweeteners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Liquids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Fats. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Important Measuring Tips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

GETTING TO KNOW YOUR BREAD MAKER

The Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Step-by-Step Directions on How to Use Your Bread Maker. . . . . . . . 12

Cycle Times. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Display Information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Tips for the Gourmet Baker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

BREAD RECIPES AND TIPS

Bread Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Sourdough Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Quick Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Dough Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Variations for Shaping Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Dough Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Pasta Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Jams and Marmalades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

The Finishing Touch: Spreads and Glazes. . . . . . . . . . . . . . . . . . . . . 46

TROUBLESHOOTING

Troubleshooting the Machine. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Troubleshooting the Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Commonly Asked Questions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

How to Test Yeast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

Care and Cleaning Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Baking at High Altitudes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

INDEX OF RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

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BEFORE YOU START

We have designed the SUNBEAM®Deluxe Bread and Dough Maker tobe easy to use. But,like

any kitchen appliance, it requires proper use and handling.

BEFORE USE

1. Read and keep all instructions.

2. Make sure to remove all foreign matter from the baking pan.

3. Plug the Bread Maker into a properly wired outlet.

WHILE IN USE

Keep the Bread Maker out of the reach of children – IT

’

HOT!

1. The temperature is very hot during operation. Be careful to keep your hands and face

away from the unit.

2. Do not open the lid or remove the bread pan during operation.

3. Do not place anything on the Bread Maker lid. Do not cover vents.

4. If any buttons are accidentally touched during operation, baking may stop.

5. If a power outage occurs, you can restart the machine if it has not begun the bake cycle.

If it’s at the bake cycle, then remove bread pan and place into an oven to finish cooking.

WHERE TO USE

1. Use only indoors on a stable, heat-resistant surface.

2. Do not use the Bread Maker where it will be exposed to direct sunlight

or other heat sources, such as a stove or oven.

3. Place the unit at least two inches away from walls. If you do not, the walls

may become discolored.

AFTER USE

1. Use oven mitts or a pot holder when taking out the bread pan after baking.

2. Make sure to disconnect the power by unplugging the unit.

Allow the Bread Maker to cool down before storing.

3. Read instructions before cleaning. Do not immerse the unit in water.

This will cause electric shock and/or damage to the unit.

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IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be

followed including the following:

1. READ ALL INSTRUCTIONS, PRODUCT LABELS, AND WARNINGS

BEFORE USING THE BREAD MAKER.

2. Do not touch hot surfaces. Always use oven mitts when handling

hot materials, and allow metal parts to cool before cleaning. Allow the

Bread Maker to cool thoroughly before putting in or taking off parts.

3. When unit is not in use and before cleaning, unplug the Bread Maker

from wall outlet.

4. To protect against risk of electrical shock, do not immerse the appliance

or plugs in water or other liquids.

5.Close supervision is always necessary when this or any appliance is used

by or near children, or incapacitated persons.

6. Do not allow anything to rest on the power cord. Do not plug in cord

where people may walk or trip on it.

7. Do not operate this or any appliance with a frayed or damaged cord,

or plug, or after the appliance malfunctions or is dropped or has been

damaged in any manner. Return appliance to the nearest authorized service

facility for examination, repair or electrical or mechanical adjustment.

8. Do not let the cord dangle over the edge of a table or counter or touch

hot surfaces. Do not place on an unsteady or cloth-covered surface.

9. Avoid contact with moving parts.

10. Do not use attachments not recommended by the manufacturer;

they may cause fire, electric shock or injury.

11. Do not use outdoors or for commercial purposes.

12. Do not place the appliance near a hot gas or electric burner,

or in a heated oven.

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13. To unplug, press and hold the “STOP” button for 2 – 3 seconds

(until “Beep” is heard), grip plug and pull from wall outlet.

Never pull on the cord.

14. USE OF EXTENSION CORDS: A short power supply cord has been provided to

reduce the risk of injury resulting from becoming entangled in or tripping

over a longer cord. Extension cords are available from hardware stores

and may be used with care. The cord should be arranged so that it will not

drape over the counter or table top where it can be pulled by children

or tripped over accidentally. If the appliance is of the grounded type,

the extension cord should be a grounding-type 3-wire cord.

15. ELECTRICAL POWER: If electric circuit is overloaded with other appliances,

your Bread Maker may not operate properly. The Bread Maker should be

operated on a separate electrical circuit from other operating appliances.

THIS UNIT IS INTENDED FOR HOUSEHOLD USE ONLY

READ AND SAVE THESE INSTRUCTIONS

A SYMPHONY OF INGREDIENTS

Like the instruments in an orchestra, the ingredients in basic bread are very

simple: flour, sugar, salt, a liquid (such as water or milk), possibly a fat

(such as butter or oil) and yeast. And, like each musical instrument,

each ingredient performs a specific job, and each lends a special flavor

to the final masterpiece.

That’s why it’s important to use the right ingredients in exactly the right

proportions to ensure you get the most delicious results!

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BASIC INGREDIENTS

YEAST

Yeast is actually a microscopic plant; without it, your bread

will not rise. When moistened by a liquid, fed by sugar and

carefully warmed, yeast produces gases which cause the dough

to rise. If the temperature is too cold, the yeast will not be

activated; if it’s too warm, it will die. The Oster^®Deluxe Bread

and Dough Maker takes care of this worry for you by

maintaining just the right temperature in the baking chamber at

all times. You can use either “active dry yeast,” “quick acting,” “rapid rise yeast” or one of

the new “bread machine yeasts” in your Oster^®Deluxe Bread and Dough Maker.

If you prefer to use a fast-rising yeast, such as quick rise or rapid rise, merely decrease

the amount used. As a general guide, we recommend using 1/2 tsp. of fast-rising yeast

per cup of flour. Example: 3 cups bread flour would require 1-1/2 tsp. of fast-rising yeast.

Baking powder and baking soda may be used to assist yeast or on their own as leavening

in quick breads which require no kneading or rising. Recipes with baking powder

and baking soda are different than yeast recipes. Leavening agents cannot be substituted

for one another.

SWEETENERS

Sugars sweeten the bread, brown the crust and lend

tenderness to the texture. These jobs can be performed

by white or brown sugar, molasses, maple or corn syrups,

honey, fruits or other sweeteners.

FLOUR

In order for the bread to rise, the flour has to have

a high protein content. You should always use

a “bread flour” (for white bread recipes) in your

bread maker to get the best results. Do not use

all-purpose flour, cake flour or self-rising flour.

Unlike white bread flour, whole wheat flour

contains bran and wheat germ which inhibit rising.

Wheat breads therefore tend to be heavier in texture

and smaller in size. A lighter, larger loaf can be

achieved by combining whole wheat flour with

white bread flour for wheat bread recipes.

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LIQUIDS

When liquids are mixed with the proteins in flour,

gluten is formed. Gluten is necessary for rising.

Many recipes use dry milk, but other liquids,

such as fruit juice, beer and water work, too. It’s a

delicate balance: A recipe with too much liquid

may cause the bread to fall during baking while a

recipe with too little liquid will not rise. Water is

the most common liquid used in bread making.

It produces a heavier, crisper crust and a more

open texture. Buttermilk results in a light,

high-rising and tender bread; it will also help

extend the bread’s freshness. To offset the acidity

of buttermilk, add 1/4 cup of baking soda per cup

of buttermilk.

SALT

Salt strengthens the gluten and controls the yeast and

makes the dough more elastic. However, it also inhibits

rising, so use ordinary table salt and be very careful in

measuring. For dietary reasons, it can be omitted and in

some cases you can use a vegetable seasoning substitute

for flavor.

FATS

Any form of solid shortening or oil can be

substituted for one another in some amounts.

Fat enriches bread’s flavor and keeps it tender

and moist. Do not use diet spreads or tub-type

margarines as they will affect the quality.

Butter adds flavor. The same amount of

vegetable shortening or oil can be substituted

if you choose. Salted or unsalted butter

may be used. Soft spreads will NOT work.

Margarine is an acceptable substitute for butter;

do not use whipped or diet margarines.

EGGS

Eggs add richness and color to breads, but due to health and safety precautions,

do not use with the delay cycle.

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IMPORTANT MEASURING TIPS

Because each ingredient plays such a specific role in relationship to the other,

it is especially important to measure the ingredients exactly to get the best results.

For Dry Ingredients, use standard measuring spoon or

measuring cup – not a tableware spoon or coffee cup –

and level off. For flour, simply spoon the flour into a

measuring cup and level off with a flat kitchen utensil.

For Liquids, fill a standard measuring spoon or

measuring cup to the level indicated. Check your cup

measurement by placing the measuring cup on a flat

surface.

For Solid Fats, fill a standard measuring spoon or

measuring cup to the level indicated and level off with a

kitchen utensil.

LAST THINGS LAST!

You’ll see this tip often in the book, but it bears repeating:

Always put the liquids in first, the dry ingredients

next and the yeast last. Before adding the yeast, dig a

shallow hole in the dry ingredients and place the yeast in

the hole so that there is absolutely no contact between the

liquids and the yeast; you do not want the yeast to be activated too soon in the process.

This is especially important when you are using the Delay Bake option.

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GETTING TO KNOW YOUR DELUXE BREAD AND DOUGH MAKER

The best way to get there is to use this map. Soon you’ll know the electronic bread-baking

territory the way you know your own kitchen. In the meantime, here are some

easy-to-follow directions to get you started.

Basic

Rapid

Sweet

French

Quick

Whole Wheat

L - Light

Dough/

Pasta

Start

Stop

P - Medium

H - Dark

Bake

Timer Set

Select

Crust

Color

THE CONTROL PANEL

IMPORTANT: When using the touch pad controls, be sure to press the pad

until you hear a beep.

1. Select. Press the Select button to choose the setting you desire. Each time you

press the button you will hear a “beep” and the setting will advance in the following

sequence; ¹Basic: 3:00; ²Rapid: 2:20; Sweet: 2:50; French: 3:50;

⁵Quick Bread: 1:50; Whole Wheat: 3:40; ⁷Dough: 1:30; Bake Only: 1:00.

Holding the button down continuously will advance the settings more quickly.

2. Crust Color. Choose from light (L), medium (P) or dark (H) crust settings; select “L”

for the lowest setting to yield “light” crust; “P” for the default program setting to yield

“medium” crust; and “H” for the highest setting to yield “dark” crust. Unit will automatically

bake on the medium setting unless another is selected. Dark setting will add 7 minutes

to total time, Light setting will subtract 7 minutes from total time.

3. Display Window. The display will indicate the cycle selected (number from 1 to 8)

and the crust color (L, P or H) until the Start button is pressed. Then the display shows

minute-by-minute countdown during the cycle. The display will show “0:00” when

cycle is complete.

4. Timer. Use the Timer to delay baking. The timer can be set up to 13 hours in advance.

The panel has forward and reverse arrows. Arrows move time forward or backward in

10-minute increments. Holding the buttons down continuously will advance or decrease

time more quickly.

5. Start/Stop. Press the “Start/Stop” button to start operation or begin the Timer

countdown for delayed completion. (A signal tone will sound to indicate that the

breadmaking cycle has begun). To stop the operation or cancel a timer setting,

press and hold 2 – 3 seconds until you hear a “Beep.” The unit will return to its

ready condition showing the time for the cycle you had selected.

NOTE: Do not press “STOP” when you are just checking the progress of your bread

as this will cancel the cycle.

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SETTINGS

Below are brief descriptions of the many different types of bread, doughs, pizzas, pastas,

jellies and jams you can make with your new Oster^®Deluxe Bread and Dough Maker.

• Basic (1)

This setting is probably used more often than any other because it gives the best

results with almost any recipe (standard white bread, raisin bread and more).

Total cycle time is 3 hours.

• Rapid (2)

The Rapid setting will make bread faster than other cycles. We suggest that you use the

Classic White Bread recipe and increase the water by 1 to 2 Tbsp. This setting reduces

the second knead and final rise times. Total cycle time is 2 hours and 20 minutes.

• Sweet (3)

This setting is made for breads containing high amounts of sugar, fats or protein

(cheese, eggs, etc.), all of which increase browning. It produces a finished loaf

in 2 hours and 50 minutes.

• French (4)

This setting is used for the preparation of French white bread. Due to the longer

kneading, rising and baking times, the bread has a heartier crust. This entire cycle

needs 3 hours and 50 minutes.

• Quick Bread (5)

Recipes for this setting will use a quick-acting leavening agent, usually baking powder

or baking soda, rather than yeast. Total cycle time is 1 hour and 50 minutes.

• Whole Wheat (6)

This setting offers longer rise times to accommodate the slower rising action of bread

containing more than 50% whole wheat flour. Total cycle time is 3 hours and 40 minutes.

• Dough/Pasta (7)

This setting is used to prepare dough for rolls, specialty breads, pizza, pasta, etc.,

which are shaped by hand, allowed to rise for a final time and then baked or cooked

conventionally. Total cycle time is 1 hour and 30 minutes. When cycle is complete,

remove the dough and proceed with hand shaping, rolling, etc.

• Bake Only (8)

This setting is for baking doughs or making jams. Total cycle time is 1 hour.

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STEP-BY-STEP DIRECTIONS ON HOW TO USE YOUR BREAD MAKER

OPEN THE LID AND REMOVE THE BAKING PAN by pulling straight up on

the handle. It is important to remove the Baking Pan from the unit before putting the

ingredients into the pan to avoid accidentally spilling ingredients into the inner case.

ATTACH THE KNEADING BLADE onto the shaft inside the Baking Pan by lining

up the flat side of the blade with the flat side on the shaft. Make sure the Kneading Blade

is placed securely on the shaft.

MEASURE ALL INGREDIENTS carefully and accurately. Inaccurate

measurements, even if only slightly off, can make a difference in results. Add ingredients

into the bread pan in the order they are listed. Yeast is always added last and must not

come in contact with any liquid. (Before adding yeast, remember to dig a small hole in

the flour so that the yeast doesn’t prematurely come into contact with the liquids or salt.

This is especially important when you are using the Delay Bake Timer).

WIPE WATER AND OTHER SPILLS from the outside of the pan;

then insert the pan firmly into the bottom of the machine, applying pressure to

each corner of the pan to make sure it is snapped tightly into the retaining brackets.

CLOSE THE LID AND PLUG IN THE BREAD MAKER. You will hear a beep

and the LED display window will show “1P” for “Basic” setting, “Medium” crust.

CHOOSE YOUR BREAD TYPE. Select the appropriate setting for your recipe

by pressing the “SELECT” button on the control panel. Each time “SELECT” is pressed

the number in the display window will advance to the next setting.

SELECT CRUST COLOR. Your bread maker will automatically produce

a “medium” crust color (“P”= the default program) unless another is chosen;

select crust color by pressing the “Crust Color” button; “L” = low setting (light crust);

and “H” = high setting (dark crust).

PRESS THE “ START/STOP” BUTTON firmly once you have selected your

bread type and crust color. A signal tone will sound to indicate that you have begun!

The baking time in hours and minutes will appear in the display. It will count down the

remaining bake time in one-minute increments until the bread is done. This bread maker

has a convenient Viewing Window so that you may watch the progress of the bread as it

is mixed, kneaded, and baked. DO NOT OPEN THE LID DURING THE BAKING CYCLES.

NOTE: Once the “Start/Stop” button is pressed, the selected function(s) cannot be altered.

To make any changes at this point, the unit must be stopped, reset and restarted.

To stop, press the “Start/Stop” button and hold until signal sounds and screen

reverts to initial display setting.

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WHEN THE BREAD IS DONE. When the baking time is completed,

a signal tone will sound and the display window will show “0:00” (the “Colon” in

the time display will continue flashing). The “Keep Warm” setting will automatically

continue to keep the bread warm for one hour after the cycle ends (except when

using the dough setting). For best results, remove the bread as soon as possible

to keep the crust from getting soggy. Remove the pan using potholders and take

the bread out of the pan by turning the pan upside down and shaking it. If you

have difficulty removing the bread from the pan, slide a flat rubber or plastic

spatula along the sides of the pan to loosen the loaf. If the kneading paddle

remains in the bottom of the loaf, use the end of a plastic utensil to remove it.

Once removed from the Bread Pan, it’s best to let your bread cool 15 minutes

before slicing. Enjoy!

10.

KEEP-WARM CYCLE automatically begins when the bake time is done.

At the end of the 60 minutes, the heater will turn off. NOTE: You may remove the

Baking Pan at any time during the “Keep-Warm” cycle. To turn off the “Keep-Warm”

feature, simply press the “STOP” button and hold it for 2 – 3 seconds.

PLEASE NOTE: Bread is best when removed from bread pan no more than 1 hour

after the “Keep-Warm” feature ends. The “Keep-Warm” feature is not provided

for the dough setting or the Jam/Jelly Setting.

CAUTION: Steam will escape when the cover is opened. Be sure to use pot

holders or oven mitts to avoid steam burns.

NOTE: Your Bread Maker includes an auto cycle recall feature. When a cycle

is completed and the “Start/Stop” button is pressed, the unit will automatically

revert to the last setting selected.

NOTE: If you wish to make another loaf of bread right away, allow the Bread Maker

to cool down for 10 to 15 minutes with the cover open and the pan removed. If you

attempt to use the unit too soon, it will signal and the display will read “H:HH”.

Press “Start/Stop” until the screen reverts to the setting display and wait until

the unit has cooled.

11.

USING THE DELAY TIMER – You can add the ingredients into your

bread pan and set the timer to delay the baking. Baking can be delayed up to 13 hours.

NOTE: Do not use the timer if your recipe includes fresh eggs, milk or other

ingredients that may spoil.

• Follow Steps 1 – 7 on the previous page, making sure to measure ingredients

into the bread pan in the sequence specified in the recipe. Take special care

not to let the yeast contact the liquid ingredients or the salt.

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• Then calculate the number of hours and minutes until you want fresh baked bread.

XAMPLE: If it is 8:00 and you want the bread to finish baking at 2:00,

the timer should be set at 6 hours.

• Press the timer button once. The cycle length will appear in the display window.

BAKING

CYCLE

CYCLE LENGTH

1 Basic

3:00 hours

2:20 hours

2:50 hours

3:50 hours

1:50 hours

3:40 hours

1:30 hours

1:00 hour

2 Rapid

3 Sweet

4 French

5 Quick Bread

6 Whole Wheat

7 Dough

8 Bake

• Use the

Timer button to advance the time in 10 minute increments. (Use

Timer

button to subtract time, if necessary). E^XAMPLE: You have chosen the Sweet Setting and

2:50 appears in the display window. If you wish your bread to be done in 6 hours,

you will press the Timer button until 6:00 appears in the display window.

• Press “Start/Stop” to begin the Timer. The “Colon” (:) in the time display begins to flash,

indicating that the Timer is engaged.

• When unit beeps three times and 0:00 appears in the display window, press “Start/Stop”

to cancel the “Keep-Warm” cycle and remove the bread.

• If you make an error while setting the timer and wish to start over, press “Start/Stop”

and hold until a beep sounds and the screen reverses to the original setting.

Timer is canceled and you may begin again.

N^OTE: If you forget to press “Start/Stop,” the Timer will not function.

• When using the Timer Cycle for more than a few hours during times of high

humidity or hot weather, reduce the liquid by one or two Tbsp. to reduce the

possibility of over-rising. Salt may be increased by 1/8 to 1/4 tsp. to keep the

dough from rising too quickly and falling. Sugar can also be reduced by up to

half the amount called for in the recipe.

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YCLE TIMES

QUICK WHOLE

BASIC RAPID SWEET FRENCH BREAD WHEAT D^OUGHBAKE

(MIN:SEC

)

(MIN:SEC

)

(MIN:SEC

)

(^MIN:SEC

)

(MIN:SEC

)

(MIN:SEC

)

(MIN:SEC

)

(MIN:SEC

)

PRIMARY KNEAD

PRIMARY RISE

SECONDARY KNEAD

SECONDARY RISE

PUNCH DOWN

FINAL RISE

10:00 10:00 10:00 18:00 14:00 10:00 20:00 ––

20:00 5:00 5:00 40:00 –– 25:00 ––

15:00 15:00 20:00 22:00 –– 20:00 ––

––

20:00

00:30

–– 30:00 20:00 –– 30:00 20:00 ––

–– 00:30 00:30 –– 00:30 00:30 ––

55:00 55:00 55:00 65:00 41:00 70:00 50:00 ––

60:00 55:00 50:00 65:00 55:00 55:00 –– 60:00

75:00 –– 50:00 –– ––

03:00 02:20 02:50 03:50 01:50 03:40 01:30 01:00

BAKE

TIME TO FRUIT/NUT SIGNAL 40:00 25:00 ––

TOTAL YCLE TIME

NOTES: The audible signal indicating that it is time to add raisins or other dried fruits applies

to the following settings only: Basic, Whole Wheat, French and Rapid.

DISPLAY INFORMATION

Always use the Bread Maker in a room that is free of drafts and is at least 55°F/13°C,

but not warmer than 90°F/32°C. Do not use Bread Maker in an unheated garage,

outdoors, near a heat vent or in direct sunlight.

Generally, the display window will tell you what is happening with your Bread Maker.

Here are some points to consider:

DISPLAY MESSAGE

PROBLEM

HOW TO FIX

0:00 Colon Flashing Cycle is complete.

Press “Start/Stop” button

to cancel.

Keep-Warm is engaged.

H:HH Signal Beeping Unit is too hot to begin

Press “Start/Stop” button to cancel.

new breadmaking operation. Open cover, remove bread pan and

allow unit to cool with cover open.

L:LL Signal Beeping Room Temperature is

Press “Start/Stop” button to cancel.

too low. (Below 59°F/15°C) Place Bread Maker in a warm room

and allow to warm up.

Display Blank

Power has been interrupted. Unplug unit and plug back into outlet. Unit

must be reset. (See P. 4 “While in Use” #5)

E:EE Signal Beeping Room temperature is too high. Press “Start/Stop” button to cancel.

(Above 86°F/30°C)

Place Bread Maker in a cooler location

and allow it to adjust before using.

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REMOVABLE LID

Your new Bread Maker is equipped with a removable lid for easy cleaning and storage.

To remove the lid, simply raise the lid just short of the vertical position (approx. 70° angle);

while holding the base of the unit with one hand, gently hold the front edge of the lid

and pull it to the right side so as to pop the left hinge pin out (you will hear a loud “pop”

sound when the hinge pops out). Then simply slide the lid to the left to remove the

right hinge pin.

PROBLEM

CHECK THIS:

T^{HE UNIT DOES NOT OPERATE AFTER}

• Unplugged

PUSHING THE “ START/STOP” BUTTON

• Setting was not selected

• Did not push “Start/Stop” button

to clear display after last cycle

T^{HE BREAD ROSE TOO HIGH}

• Too much yeast or moisture

T^{HE BREAD DID NOT RISE HIGH ENOUGH}• Too much flour – not enough yeast

For Additional Troubleshooting Tips, See Pages 48 - 49.

TIPS FOR THE GOURMET BAKER

LAST THINGS LAST

You’ll see this tip in several places in this book, but it bears repeating: Always put the

liquids in first, the dry ingredients in next, and the yeast last (fruits and nuts are added

later, after the machine has completed the first knead). Dig a shallow hole in the dry

ingredients and place the yeast in the hole so that there’s absolutely no contact between

the yeast and any liquids or salt. This is especially important when you’re using the

Delay Bake option. You don’t want the yeast to be activated too soon in the process!

PLACEMENT COUNTS!

Place dried fruits, vegetables, and dried spices away from the liquid ingredients

in the bread pan. If they soak up water, they can undermine the bread’s chemistry.

FRESHNESS FIRST

Avoid using perishable ingredients – milk, yogurt, eggs, or cheese – with

the Delay Bake function.

JUST WAIT FIFTEEN

For best results, wait fifteen minutes before slicing; the bread needs time to cool.

DEEP FREEZE

To freeze fresh bread, let it cool completely and double-bag in plastic.

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Bread Recipes

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BREAD RECIPES

IMPORTANT

Altitude, weather conditions and accuracy in measurement

can all affect the outcome of a loaf; to help compensate for

this, we have created each recipe with a range for the liquid

portion of the recipe.

We recommend that you begin using the smaller amount of liquid. Allow your Bread

Maker to mix the ingredients for a few minutes before checking the dough consistency.

If it is dense, oddly shaped or the unit is making a knocking noise, add 1 Tbsp. of water

at a time until the dough is soft and pliable.

Do not exceed 4-1/2 cups dry ingredients.

IMPORTANT: Place ingredients into bread pan in the exact order listed. If the ingredients

are listed in two columns, begin with the left column and finish with the

column on the right.

VICKI’S TRADITIONAL WHITE BREAD

(Basic or Rapid Setting – Timer OK)

All ingredients at room temperature (70°F-80°/21°C-27°C)

1.5-Pound

8 to 9 oz.

1-1/2 tsp.

2 Tbsp.

3 cups

2 Tbsp.

1 Tbsp.

2 tsp.

2-Pound

11 to 12 oz.

1-3/4 tsp.

2 Tbsp.

4 cups

2 Tbsp.

Water

Salt

Butter or Margarine

Bread flour

Dry Milk

Sugar

Active Dry Yeast

2 Tbsp.

2-1/4 tsp.

Measure all ingredients into bread pan in the order listed above. Select desired

setting ( Basic or Rapid). Select crust setting if other than “Medium.” Press the

“Start/Stop” button to begin the breadmaking process. The display will begin

counting down the minutes until the end of the cycle. When the baking is complete,

the display will read 0:00 and the unit will signal (when this occurs, you may

choose to press the “Start/Stop” button to cancel the “Keep-Warm” cycle if desired).

Remove the bread and enjoy!

NOTE: Once the “Start/Stop” button is pressed, the selected function(s)

cannot be altered. To make any changes once the process has begun,

the unit must be stopped, reset and restarted. To stop, press “Start/Stop”

and hold until signal sounds and the screen reverts to the setting display.

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SHAWN’S CLASSIC WHITE BREAD

(Basic or Rapid Setting – Not for Timer)

All ingredients at room temperature (70°F-80°/21°C-27°C), except milk

11-12 oz. warm milk (110°F-115°/43°C-46°C)

1-1/2 tsp. salt

4 cups bread flour

1-1/2 Tbsp. sugar

2 tsp. active dry yeast

2 Tbsp. butter or margarine, softened

Measure all ingredients into bread pan in the order listed above, beginning with

the column on the left, followed by the column on the right. Select desired setting

(Basic or Rapid). Select crust setting if other than “Medium.” Press the “Start/Stop”

button to begin the breadmaking process. The display will begin counting down

the minutes until the end of the cycle. When the baking is complete, the display

will read 0:00 and the unit will signal (when this occurs, you may choose

to press the “Start/Stop” button to cancel the “Keep-Warm” cycle if desired).

Remove the bread and enjoy!

NOTE: Once the “Start/Stop” button is pressed, the selected function(s)

cannot be altered. To make any changes once the process has begun,

the unit must be stopped, reset and restarted. To stop, press “Start/Stop”

and hold until signal sounds and the screen reverts to the setting display.

CINDY’S COUNTRY WHITE BREAD

(Basic or Rapid Setting – Not for Timer)

All ingredients at room temperature (70°F-80°/21°C-27°C), except milk

8 – 9 oz. warm milk (110°F-115°/43°C-46°C) 1-1/2 Tbsp. butter or margarine,

softened

1-1/2 tsp. salt

1 large egg

1-1/2 Tbsp. sugar

4 cups bread flour

2 tsp. active dry yeast

Measure all ingredients into bread pan in the order listed above, beginning with

the column on the left, followed by the column on the right. Select desired setting

(Basic or Rapid). Select crust setting if other than “Medium.” Press the “Start/Stop”

button to begin the breadmaking process. The display will begin counting down

the minutes until the end of the cycle. When the baking is complete, the display

will read 0:00 and the unit will signal (when this occurs, you may choose

to press the “Start/Stop” button to cancel the “Keep-Warm” cycle if desired).

Remove the bread and enjoy!

NOTE: Once the “Start/Stop” button is pressed, the selected function(s)

cannot be altered. To make any changes once the process has begun,

the unit must be stopped, reset and restarted. To stop, press “Start/Stop”

and hold until signal sounds and the screen reverts to the setting display.

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SCOTT’S FAVOURITE POTATO BREAD

(Basic Setting – Timer OK)

All ingredients at room temperature (70°F-80°/21°C-27°C)

10 – 11 oz. water

1/4 cup instant potato flakes

1-1/4 tsp. salt

2 Tbsp. non-fat dry milk

2-1/2 Tbsp. sugar

2 Tbsp. butter or margarine, softened

4 cups bread flour

2 tsp. active dry yeast

Measure all ingredients into bread pan in the order listed above, beginning with the column on the

left, followed by the column on the right. Select desired setting (Basic or Rapid). Select crust setting

if other than “Medium.” Press the “Start/Stop” button to begin the breadmaking process. The display

will begin counting down the minutes until the end of the cycle. When the baking is complete, the

display will read 0:00 and the unit will signal (when this occurs, you may choose to press the

“Start/Stop” button to cancel the “Keep-Warm” cycle if desired). Remove the bread and enjoy!

N^OTE: Once the “Start/Stop” button is pressed, the selected function(s) cannot be altered.

To make any changes once the process has begun, the unit must be stopped, reset and restarted.

To stop, press “Start/Stop” and hold for 2 – 3 seconds until signal sounds and the screen reverts

to the setting display.

KIMMY’S FRENCH COUNTRYSIDE BREAD

(French Setting – Timer OK)

All ingredients at room temperature (70°F-80°/21°C-27°C)

11 – 12 oz. water

4 cups bread flour

1 Tbsp. sugar

1-1/2 tsp. salt

1-1/2 Tbsp. vegetable or olive oil

2 tsp. active dry yeast

Measure all ingredients into bread pan in the order listed above, beginning with the column on

the left, followed by the column on the right. Select French setting. Select crust setting if other

than “Medium.” Press the “Start/Stop” button to begin the breadmaking process. The display will

begin counting down the minutes until the end of the cycle. When the baking is complete, the

display will read 0:00 and the unit will signal (when this occurs, you may choose to press the

“Start/Stop” button to cancel the “Keep-Warm” cycle if desired). Remove the bread and enjoy!

NOTE: Once the “Start/Stop” button is pressed, the selected function(s) cannot be altered.

To make any changes once the process has begun, the unit must be stopped, reset and restarted.

To stop, press “Start/Stop” and hold for 2 – 3 seconds until signal sounds and the screen reverts

to the setting display.

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MARC’S ITALIAN HERB BREAD

(French Setting – Timer OK)

All ingredients at room temperature (70°F-80°/21°C-27°C)

10 – 11 oz. water

2 tsp. sugar

1 tsp. salt

2 tsp. dried onion flakes

1/2 tsp. dried basil

1/2 tsp. garlic powder

2 tsp. active dry yeast

1-1/2 Tbsp. vegetable or olive oil

3-1/2 cups bread flour

1/4 cup grated parmesan cheese

1 Tbsp. dried parsley