Toastmaster Bread Maker 1143S User Manual

READ AND SAVE THESE INSTRUCTIONS

Use and Care Guide

and Cookbook

Models 1143S and 1193

?? QUESTIONS ??

Before Contacting Your Retailer Call

TOLL-FREE 1-800-947-3744

and talk to one of Toastmaster’s Experts.

WARNING: A risk of fire and electrical shock exists in all electrical appliances

and may cause personal injury or death. Please follow all safety instructions.

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TABLE OF CONTENTS

IMPORTANT SAFEGUARDS ...............................................................................................................4.

BEFORE YOUR FIRST USE .................................................................................................................5.

POWER OUTAGE ...

BREADMAKER’S HEARTH INTRODUCTION

Parts and Accessories ........................................................................................................................6

Control Panel .......

OVEN FUNCTION

Programming Preheat Bake, Bake and Broil ......................................................................................8

Programming Defrost ........................................................................................................................10

Programming Keep Warm ................................................................................................................10

TOAST FUNCTION

Programming Toast ............................................................................................................................11

Programming Top Brown ..................................................................................................................11

BREADMAKER FUNCTIONS

Program Select ...

Program Specifications ......................................................................................................................13

Ingredients ......... 14

Programming Breadmaker ................................................................................................................20

RECIPES

Bread .................

Day Old Bread ...

Dough .................

Mixing .................

Cake & Quick Bread ..........................................................................................................................45

Broil .....................

Bake ...................

CLEANING INSTRUCTIONS ..............................................................................................................54

BEFORE CALLING FOR SERVICE ..................................................................................................55

Bread and Dough Questions and Answers ......................................................................................55

Checklist for Bread and Dough ..........................................................................................................56

Service Information ............................................................................................................................58

SPECIFICATIONS ..............................................................................................................................58

RECIPE INDEX ...

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IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed to reduce the risk

of fire, electric shock and injury to persons, including the following:

• Read all instructions before using appliance.

• Do not immerse cord, plug or appliance in water or other liquid (see instructions for cleaning).

• Do not touch hot surfaces. Always use oven mitts when handling the hot bread pan and handle or

bread. Always use handle with bread pan.

• Close supervision is necessary when this appliance is used near children.

• This appliance is not for use by children.

• Unplug from outlet when not in use and before cleaning.Press STOP button before unplugging.Allow

to cool before attaching or removing parts while cleaning.

• To unplug with the unit switched off, grip the plug and pull out from the wall outlet. Never pull on the

cord.

• Do not contact moving parts. Do not insert hand into bread pan during operation.

• Do not operate a damaged appliance. Do not operate with a damaged cord or plug or after the appli-

ance malfunctions, or has been dropped or damaged in any manner. Return appliance to the

nearest authorized service facility for examination, repair, electrical or mechanical adjustment.

• Use accessory attachments only if recommended by Toastmaster Inc.

• Do not use outdoors or while standing in damp area.

• Do not use appliance for other than intended use.

• Do not let cord hang over edge of table or counter or touch hot surfaces.

• Do not place appliance or cord on or near any hot surface, including a gas or electric burner or

heated oven.

• Do not leave appliance unattended while broiling or toasting.

• Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts.

• When using this appliance, provide at least 4 inches air space above and on all sides for air circula-

tion. Do not use on surfaces where heat may cause a problem.

• Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.

• Use extreme caution when removing tray or disposing of hot grease.

• A fire may occur if this appliance touches or is covered by flammable material, including curtains,

draperies, walls, etc., when in operation.

• Do not store any materials other than the manufacturer’s recommended accessories in this appliance

when not in use.

• Do not cover the mixer cover or any part of the oven with metal foil.This will cause overheating of the

oven.

• Extreme caution should be exercised when using containers constructed of other than metal.

• Do not place any flammable material such as paper, cardboard, plastic, etc., next to, on top of, or in

the oven.

• When broiling, the bake/broil tray and toast/broil rack must be used.

• Oversized foods or utensils must not be inserted into the oven.

SAVE THESE INSTRUCTIONS

THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.

CAUTION: A short power supply cord is provided to reduce the risk of personal injury resulting from becoming

entangled in or tripping over a longer cord. Extension cords are available from local hardware stores and may be

used if care is exercised in their use. If an extension cord is required, special care and caution is necessary. Also

the cord must be: (1) marked with an electrical rating of 125 V, and at least 13 A., 1625 W., and (2) the cord must

be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped

over accidentally.

ELECTRIC POWER: If electric circuit is overloaded with other appliances, your Breadmaker’s Hearth may not

operate properly. The Breadmaker’s Hearth should be operated on a separate electrical circuit from other

operating appliances.

POLARIZED PLUG: This appliance has a polarized plug, (one blade is wider than the other). As a safety feature

to reduce the risk of electrical shock, this plug is intended to fit in a polarized outlet only one way. If the plug does

not fit fully in the outlet, reverse the plug.If it still does not fit, contact a qualified electrician.Do not attempt to defeat

this safety feature.

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BEFORE YOUR FIRST USE

Carefully unpack the Breadmaker’s Hearth Automatic Breadmaker and Cook’s Oven removing all

packaging materials.To remove any dust that may have accumulated during packaging, wash the bread

pan, kneading blade, bake/broil pan, wire rack and mixer cover. Do not immerse bread pan (see

cleaning instructions).Wipe the outside of the machine with a damp cloth.Do not use harsh or abrasive

cleaners on any part of the machine.

Place on a dry, stable surface away from burners and away from areas where cooking grease or water

may splatter onto it.

Plug into a 120 V ~ 60 Hz outlet.

IMPORTANT SAFETY TIPS

• The oven cavity, mixer cover, kneading blade, bread pan handle, bake/broil pan, wire rack and food

will be very hot after use. Use oven mitts.

• Unplug unit and allow to cool before cleaning. Remove any flour, bread crumbs or other materials

from the inside the oven using a damp sponge, cloth or a small, portable vacuum cleaner.

• The breadmaker will bake up to a 2 pound loaf of bread. Do not put a larger quantity of ingredients

into the bread pan than recommended. If you do so, the bread may not mix or bake correctly and

the breadmaker may be damaged.The maximum amount of flour to be used in recipes other than

the ones included in this recipe book is as follows:

BAKE settings — approximately 4 cups

Cakes and prepackaged bread mixes — 4 cups

MIXING and DOUGH setting — 4 2/3 cups

• Handle hot bread pan with care using pot holders or oven mitts. Remove the bread pan by pulling

straight out using the bread pan handle.

• Anytime the door is opened during a breadmaker program and it is in a kneading process, the

mixing mechanism will pulse three times.Wait for this to finish before removing the bread pan.

POWER OUTAGE

During the bread programs if the machine loses power before the second rise, you can try starting the

machine at the beginning of the program again. Refer to Program Specifications chart. This may not

always produce an acceptable loaf. If you are not sure when the outage occurred, remove the dough

ball from the bread pan and place in an oven-safe baking container. Allow to double in size and place

in a preheated 350°F/177°C oven for 30-45 minutes or until done. The bread should sound hollow when

tapped on the top of the loaf when it is done.

If the bread has already begun to bake when the outage occurs, you must begin with new ingredients.

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BREADMAKER’S HEARTH INTRODUCTION

Ⅲ Parts and Accessories

CONTROL

PANEL

DOOR RELEASE

PUSH TO OPEN

SLIDE BREAD PAN UNDER RAILS FOR

BREADMAKER FUNCTION

Accessories

BREADMAKER

Bread Pan

Kneading Blade

Bread Pan Handle

TOASTER-OVEN-BROILER

Mixer Cover

Bake/Broil Pan

Wire Rack

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Ⅲ Control Panel

DISPLAY WINDOW

OVEN FUNCTION

BUTTON

Press to select

PREHEAT BAKE, BAKE

or BROIL programs.

Indicates program in process

and amount of time left for

completion of program.

Indicates display signals

(see page 56).

TOAST FUNCTION

BUTTON

Press to select 4 or 2 slices

toast programs.

BREAD FUNCTION

BUTTON

Press to select breadmaker

programs.

TEMP

TIME

Press to display

temperature for

PREHEAT BAKE, BAKE

or BROIL.

Press to select timer before

using arrow keys to adjust.

Must be set to BAKE,

BROIL, or to delay start

BREAD.

ARROW KEYS

Press to adjust

temperature for

PREHEAT BAKE or

BAKE. Or, press to

adjust color of TOAST.

STOP

Press for more than 2

seconds during use to

cancel a program.

OPERATION light will

be on to show unit is in

operation.

COMPLETE operation

light will flash

continually when

program is complete.

When door is opened

the light will turn off.

DOOR RELEASE

Press to open door.

PUSH TO OPEN

When a Breadmaker’s Hearth is packaged for shipment, a clear plastic film is placed over the control

panel as protection.This film may either be removed or left on. You may choose to leave it on, but it

will come off with use.

PROGRAM

CANCEL

If you want to cancel the selected program, press the STOP pad and hold it

down for more than 2 seconds at any time during the program.

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Ⅲ Bake/Broil Pan, Wire Rack and Bread Pan

For best results use pan to bake, defrost, top brown, keep warm and to minimize clean up due to

spills.

When toasting, place bread directly onto wire rack. Place into oven position #2.The mixer cover must

be used.

When baking, you may either use the bake pan or wire rack and your own pan. Place into oven posi-

tion #2 unless more height is required and then place into position #1.The mixer cover must be used.

When broiling, both the broil pan and the wire rack must be used. Place into oven position # 2 or #3

depending on thickness of food. The mixer cover must be used.

When using breadmaker programs remove mixer cover. Place kneading blade in bread pan. Slide

bread pan under rails in bottom of oven with the FRONT ▼ pointing towards the door.Always use the

bread pan handle and oven mitts to remove the bread pan.

POSITION 3

POSITION 2

POSITION 1

CAUTION: APPLIANCE SURFACES ARE HOT DURING AND AFTER USE.

CAUTION: Always wear protective, insulated oven mitts on hands when touching hot oven or hot

dishes and food, or when inserting or removing rack, pans or baking dishes.

NOTE: THE MIXER COVER MUST BE PLACED OVER THE MIXER MECHANISM WHEN THIS

FUNCTION IS USED.

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OVEN FUNCTION

Ⅲ Oven Function

The BAKE and BROIL programs of your new oven have the versatility to bake, broil, defrost and keep

foods warm. The oven has an adjustable thermostat with temperatures ranging from 100°F up to

500°F which allows you to prepare your favorite recipes according to package or recipe directions.The

bake program has a 4 hour timer and the broil program a 1 hour timer.The OPERATION light on the

control panel will be on while the unit is operating. The OPERATION light will flash continually when

program is COMPLETE and when the door is opened the light will turn off.

Ovenware manufacturers do not recommend using see through glass containers or lids in this oven.

Glass-ceramic baking containers may be used. Do not use oven roasting bags in this oven, as they

may come in contact with the heating elements.

Ⅲ Programming PREHEAT BAKE, BAKE and BROIL

1. Place mixer cover over mixer mechanism. Plug unit into a 120 V ~ 60 Hz outlet.

2. Press OVEN button to select an oven program. If pressed once, the PREHEAT BAKE program is

selected. If pressed twice, the BAKE program is selected. If pressed three times, the BROIL

program is selected.

3. When any oven program is chosen, the clock will appear in the window first. Set the bake time by

pressing the UP or DOWN ARROW to move to the desired time.To move the time along more

quickly, hold the arrow and it will advance in 10 minute intervals. When using the PREHEAT

BAKE program, the time will not begin to count down until the oven goes into the BAKE program.

If you prefer, you may program your time after the preheat is complete and when you place your

food into the oven.

4. Press the TEMP button.The default temperature for the PREHEAT BAKE and BAKE functions is

300°F (this will show in the display window). To change the temperature for PREHEAT BAKE and

BAKE, press the UP or DOWN ARROW to move to the desired temperature. The temperature will

go up or down by 5°F at a time. The preset temperature for the BROIL function is 500°F (this can

not be adjusted). Preheating the oven is not necessary for BROIL.

5. If you are using the PREHEAT BAKE program, when the desired temperature has been chosen,

press START. Once the oven has reached its pre-selected temperature, it will beep and the

temperature will flash in the display window.The OPERATION light will be on.

6. Open the door and place your food in the oven and press START.PREHEAT BAKE will change to

BAKE.The OPERATION light will come on and the time counter will begin to count down.The

colons in the time counter will flash. If you don’t open the door and place your food in the oven

right away, it will continue to maintain the preheat temperature for up to 30 minutes. If you have

not opened the door within this time, the oven will turn off automatically.

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7. The unit will beep 3 times and the OPERATION light will flash continually to indicate the program

is COMPLETE.When the door is opened the light will turn off.

8. Unplug and allow to cool completely before cleaning.

HINTS FOR BAKE AND BROIL

• If no time is selected and the START button is pressed, the unit will beep 5 times to indicate that no

time has been selected. Unit will not bake or broil unless a time is selected.

• The time and temperature (BAKE only) can be changed at any time during the BAKE or BROIL

functions. Press the UP ARROW to increase the time. Press the DOWN ARROW to decrease the

time.

• Press the STOP button at any time to stop the unit.

• The oven will PAUSE for up to 10 minutes when the door is opened. If longer than 10 minutes it will

turn off.

Ⅲ Programming DEFROST

DO NOT USE THIS METHOD FOR MEAT, POULTRY OR FISH.

To defrost using your Breadmaker’s Hearth follow the BAKE instructions setting the thermostat at

150°F. Defrost will take approximately 1/3 of the time recommended on the package for defrosting at

room temperature. Once completed, serve or bake according to directions.

HINTS FOR DEFROST

• Do not cover food.

• Brush frozen dough with oil to prevent drying out during DEFROST, remove and preheat oven before

baking.

Ⅲ Programming KEEP WARM

To keep food warm using your Breadmaker’s Hearth follow the BAKE instructions setting the thermo-

stat at 150°F.

HINTS FOR KEEP WARM

• Use for short periods of time after food is cooked.

• To heat frozen foods, see instructions for defrost.

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TOAST FUNCTION

The toaster function has programs to toast 4 or 2 slices.The TOAST function may also be used to top

brown foods.

Ⅲ Programming TOAST

1. Place mixer cover over mixer mechanism. Plug into a 120 V ~ 60 Hz outlet.

2. Press the TOAST button once, the 4 slice program will be displayed. If pressed again, the 2 slice

program will be selected.

3. To select a desired toast color, press the UP or DOWN ARROW.The medium default setting is in

the display window. Press the UP ARROW to move to a darker setting. Press the DOWN ARROW

to move to a lighter setting.

4. Press the START button.The OPERATION light will come on and the oven will begin the toasting

process. Three dashes and a flashing colon will appear in the display window. Once the oven

determines the time necessary to toast the bread to the selected level of doneness, the dashes

will change to minutes and/or seconds and begin to count down.

5. Condensation may build up on the inside of the glass door, but will evaporate during toasting.The

average first program times will range from 4 - 8 1/2 minutes depending on the color chosen.

Because the oven cavity is already heated the average second and additional program times will

range from 2 - 6 minutes depending on the color chosen.

6. The unit will beep 3 times and the OPERATION light will flash continually when the TOAST

function is COMPLETE.When door is opened the light will turn off.

7. Unplug and allow to cool completely before cleaning.

NOTE: If you wish to toast again immediately after the first program, the second and all additional

programs will take less time since the oven cavity is heated. No adjustment of the color control is

necessary to toast the same color. Color adjustment is only necessary if you would like the toast to

be a lighter or darker shade.

HINTS FOR TOAST

• Use the 4 SLICES setting to toast 3 or 4 slices of bread. Use the 2 SLICES setting to toast 1 or 2

slices of bread.

• Follow toaster food directions.

• Frozen and heavy bread require a darker setting (e.g. bagels and English muffins).

• Remove crumbs after each use.

Ⅲ Programming TOP BROWN

To top brown foods, follow the toasting instructions above but place the food on a baking pan.

HINT FOR TOP BROWN

• Top brown may be used to top brown bagels, English muffins or to melt cheese on sandwiches or

casseroles.

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BREADMAKER FUNCTION

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Ⅲ Breadmaker Program Specifications

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INGREDIENTS

We recommend that you read the following information before you shop for your ingredients.Your bread-

maker will bake up to a 2 pound loaf of fresh bread containing approximately 4 cups of flour. All ingredi-

ents except liquids must be at room temperature and liquids should be approximately 80°F/27°C (baby

bottle temperature). Always place the ingredients in the bread pan in the order listed in the recipe: liquids,

dry ingredients and then yeast. Some ingredient amounts are the same for different size loaves.

Ⅲ Measuring:The Correct Way

Be sure to measure accurately for success. Mis-measuring, even slightly, can make a big differ-

ence in your results. Measure each ingredient precisely before placing it into the bread pan

Ⅲ Measurement/Conversion Chart

1 1/2 tsp = 1/2 TBL

3 tsp = 1 TBL

8 TBL = 1/2 cup

12 TBL = 3/4 cup

1/2 TBL = 1 1/2 tsp

2 TBL = 1/8 cup

4 TBL = 1/4 cup

16 TBL = 1 cup

3/8 cup = 1/4 cup + 2 TBL

5/8 cup = 1/2 cup + 2 TBL

7/8 cup = 3/4 cup + 2 TBL

5 TBL + 1 tsp = 1/3 cup

Ⅲ Dough Ball: Necessary for a Successful Loaf of Bread

We have found that liquid amounts called for in a recipe may need to be adjusted slightly because

different climates and seasons result in a wide variety of humidity levels.You may want to check the

dough ball half way through the first kneading program. At this point, the ball should be round, smooth-

textured, soft and slightly tacky to the touch. If it does not form a ball and is more like a batter, add 1

tablespoon of flour at a time until it reaches the appropriate consistency. On the other hand, if the mixture

is too dry to form a ball or forms more than one ball, add 1 teaspoon of water and allow it to absorb. Add

more water if necessary. Provided you have used all of the ingredients specified in the recipe, measured

the ingredients properly, and have a “good” dough ball, you should achieve a successful loaf of bread.

Ⅲ Yeast:The Number One Ingredient for Yeast Breads and

Dough

We used RED STAR Active Dry Yeast when we developed all of the bread recipes. However, RED

STAR QUICK-RISE Yeast may also be used. We found that we did not have to vary the amount used

when we substituted one for the other.When using bread machine yeast, follow the package instructions.

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A 1/4 ounce package of RED STAR yeast contains approximately 2 1/4 level teaspoons of yeast.When

the yeast is exposed to oxygen, moisture or warmth, the activity of it deteriorates. Therefore, we

recommend storing yeast in an airtight container and refrigerating or freezing it. Measure out the amount

you need and allow it to come to room temperature before using it — this takes about 15 minutes.

If you have any doubt regarding the activity of the yeast, you may use one of the following tests to

determine its strength. Each test calls for a different amount of yeast as a base ingredient. This gives you

more bread choices once the test is complete.

To test for one package (2 1/4 teaspoons) of RED STAR Active Dry or QUICK RISE Yeast, use a liquid

measuring cup and fill to the 1/2 cup level with 110°F/27°C-115°F/46°C water. Stir in 1 teaspoon

granulated sugar and 1 package (2 1/4 teaspoons) RED STAR Active Dry or QUICK RISE Yeast.

Leave your stirring spoon in the cup. Set a timer for 10 minutes. As the yeast absorbs liquid, it will begin

to activate and rise to the surface. If at the end of the 10 minutes the yeast has multiplied to the 1 cup

mark, it is very active. The yeast mixture may be used in your Toastmaster Breadmaker in a recipe that

calls for 2 1/4 teaspoons of yeast. Remember to adjust your recipe for the 1/2 cup of water and 2 1/4

teaspoons of yeast used in the test.The sugar does not need to be adjusted.

To test for 1 1/2 teaspoons of RED STAR Active Dry or QUICK RISE Yeast, use a liquid measuring cup

and fill to the 1/4 cup level with 110°F/27°C-115°F/46°C water. Stir in 1 teaspoon granulated sugar and 1

1/2 teaspoons RED STAR Active Dry or QUICK RISE Yeast. Leave your stirring spoon in the cup. Set a

timer for 10 minutes. As the yeast absorbs liquid, it will begin to activate and rise to the surface. If at the

end of the 10 minutes the yeast has multiplied to the 1/2 cup mark, it is very active. The yeast mixture

may be used in your Toastmaster Breadmaker in a recipe that calls for 1 1/2 teaspoons or more of

yeast. Remember to adjust your recipe for the 1/4 cup of water and 1 1/2 teaspoons of yeast used in the

test.The sugar does not need to be adjusted.

Ⅲ

Flour: Bread Flour is Essential for Yeast Breads

■ and Doughs

All types of flour are affected by many factors, such as milling grades, moisture content, length of storage

and manufacturing processes. Adjustments to the recipes may need to be made to compensate for

climatic changes in different regions to ensure an excellent loaf.

Bread flour is a definite necessity. Milled from hard winter or spring wheat, it has a higher protein content

that makes it more durable than all-purpose flour. The protein, when mixed with liquid, becomes gluten.

When kneaded, gluten becomes elastic and gives the bread better structure. In contrast, all-purpose

flour, milled from a combination of soft and hard wheat, becomes elastic too easily for use in a

breadmaker and quickly loses its ability to stretch well. As a result, bread made from all-purpose flour

will be small and dense. Several well-known mills now market bread flour. It is labeled bread flour on the

package and is available at grocery stores.

Wheat is the only grain that contains the type of protein that becomes elastic when kneaded. Other

flours, such as rye, barley, oats, soy, rice and buckwheat, add flavor and fiber to breads but do not add

structure to the dough.Therefore, wheat flour is essential as a base when making bread.

Vital Wheat Gluten is produced by processing white flour one more step. White flour contains both

protein and starch, and mills now can remove most of the starch leaving only the protein (gluten).When

gluten is added to recipes containing whole grain flours, it improves the volume and shape of the loaf

significantly. Many grocery stores stock gluten in the flour section. Health food and nutrition centers also

carry this item.

Flour is best kept in an airtight container. If you are storing the flour for a long period of time, you may

want to keep it in the freezer as the refrigerator tends to dry it out.Whole grain wheat flours, which have

a higher oil content, will become rancid much more quickly than white flour and should always be kept in

the freezer. Be sure, however, to allow all flours to return to room temperature before placing in the

machine.

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Ⅲ

All-Purpose Flour: Essential for General Baking

All-purpose flour is the finely ground endosperm of the wheat kernel separated from the bran and germ

during the milling process. All-purpose flour is made from hard winter wheat or a combination of soft and

hard wheats from which the home baker can make a complete range of acceptable bread products —

cake, cookies and pastries, etc.The majority of all-purpose flour has iron and B-vitamins added in

amounts equal to or exceeding that in the whole wheat flour.

Ⅲ

Semolina Flour: Preferred Flour for Pasta

Semolina is the coarsely ground endosperm of durum wheat. High in protein, it is used to make high

quality pasta products. All-purpose flour may be substituted for Semolina flour in our pasta recipes.

Ⅲ

Cracked Wheat: Adds a Nutty Flavor

Cracked wheat is the whole kernel broken into small pieces, but is not precooked. It can be added to

baked goods for a nutty flavor and crunchy texture.

Ⅲ

Wheat Germ: Adds Extra Nutrition

The germ of the wheat kernel is often added to baked goods and casseroles to improve the nutritional

value and give a nutty, crunchy texture. The protein quality of wheat germ is comparable to that of milk. It

contains about 10% fat, so should be stored in the refrigerator.You may add up to 2 tablespoons per 2

pound loaf of bread or per casserole.

Ⅲ

Butter or Margarine: Adds Flavor

Real butter has a wonderful rich flavor that margarine will never match. Nevertheless, in all recipes call-

ing for butter, margarine can be substituted. Do not use reduced-fat or fat-free products.

Ⅲ

Fat: Dough Enhancer and Conditioner

Our bread and dough recipes call for vegetable oil.You may substitute in equal proportions solid

shortening, real butter or margarine. Divide them into small pieces and make sure they are at room

temperature before placing in the pan. We have found no noticeable difference in flavor but the crust may

be crispier with real butter. Margarine tends to make the crust a little tougher. Light and whipped

margarines do not work well.

Ⅲ

Liquids: Activate the Yeast and Bind the Dough

When we use the term liquid, we are referring to all wet ingredients used in the recipe. When yeast is

used in a breadmaker, it is very important that the liquid temperature is 80°F/27°C (baby bottle

temperature). With this temperature, the yeast activates gradually to accommodate the program of the

machine. When higher temperatures are used, the yeast activates too quickly and the dough becomes

too warm.

Eggs are also considered part of the total liquid amount. Eggs should be at room temperature. When

removing them from the refrigerator, place them in a bowl of warm water for 15 minutes to take off the chill

before use.

Ⅲ

Cinnamon And Garlic: Not True Friends of Yeast

Previously, cinnamon and sugar were sprinkled on dough before it was rolled up jelly-roll fashion. Adding

it to the dough in a breadmaker, however, presents a problem. Cinnamon reacts with bread dough just as

a meat tenderizer reacts with meat. It breaks down the structure. Although it smells wonderful as it is

baking, the flavor is dissipated in the baking process. DO NOT ADD MORE THAN LISTED IN THE

RECIPE.

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Garlic inhibits yeast activity. Again, do not add more than the quantity listed in the recipe. For more garlic

flavor, use a spread for the bread rather than adding it to the dough.

Ⅲ

Salt: Regulates Yeast Activity

Salt is necessary to control the activity of yeast, disciplining it to work slowly and steadily. Without salt,

yeast acts too rapidly. Salt also strengthens the structure of the dough. If too little or no salt is used, the

bread will rise rapidly and then fall. The texture will also be coarse and/or uneven.

Ⅲ

Sugar: Food for Yeast

Sugar is the favorite food of yeast, but too much sugar will cause the yeast to over react. The loaf of bread

will be small and dense. Dried fruits also contribute sugar to the bread dough. Use granulated sugar

unless otherwise directed. When brown sugar is called for, pack it down when measuring. We do not

recommend adding any more than is specified in each recipe. In addition, we do not recommend the use

of artificial sweeteners because the yeast cannot react with them.

Ⅲ

Leavening Agents

Baking powder and baking soda are both leavening agents that help batter rise, resulting in a lighter

dessert. Some recipes call for both.

Ⅲ

Fat: Real Extracts and Artificial/Imitation Flavors

Real extracts are made by dissolving the essential oils of ingredients, such as almonds, oranges, lemons

and vanilla bean, in an alcohol base. Real extract has a stronger, richer taste than artificial/imitation

flavoring and one can be substituted for the other in equal amounts.

Ⅲ

Substitutes

In our test kitchen, we experimented with some ingredient substitutions. We are passing on to you the

only substitutions we have found to be acceptable. However, we do caution you that your results may vary

significantly from ours. If you would like to try other substitutions, there are several helpful hint books

available from retail stores to assist you. However, we cannot guarantee their results.

MILK

Coffee creamer, non-dairy creamer or dry buttermilk may be substituted for dry milk in equal proportions.

Liquid milk (80°F/27°C) may be substituted for water in equal proportions.The dry milk may then be elimi-

nated altogether.The loaf will be slightly smaller.

SUGAR

Honey may be substituted for sugar in equal proportions; reduce the liquid by the same amount. Brown

sugar may be substituted for white sugar in equal proportions.Yeast NEEDS sugar; NO artificial

sweetener should be used.

SALT

Salt-free recipes are not successful.

Dietetically sodium free (less than 5 mg sodium per serving) or low salt (less than 1/2 the sodium of table

salt) may be used in equal amounts. The bread will be coarser.

EGGS

Liquid egg substitutes may be used as directed on the carton.

Two egg whites may be substituted for one whole egg.

REMEMBER, all egg products must be at room temperature.

- 17 -

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Ⅲ

Fruits and Vegetables

When adding fruits or vegetables to recipes, do not exceed the amount listed.These products, if used in

excessive amounts, may inhibit the rising of the bread.

Ⅲ

Nuts

Nuts are interchangeable and optional in all recipes — almonds, walnuts, cashews or pecans.You decide.

Substitute in equal amounts.

Ⅲ

Using the DelayTimer

If you are going to use the delay timer, make sure the yeast is added last, on top of the flour and away

from all liquids.This will keep the yeast from activating until the machine starts to mix.

Ⅲ

Bread Mixes And Other Recipe Books

Use mixes labeled for up to 2 pound loaves. For best results, use the BASIC LIGHT program. Even

though we offer a wide variety of recipes for bread and dough, you may be looking for one that we have

not included in our recipe book. Breadmaker helpful hints and recipe books are available at book and

retail stores.They offer a wide variety of recipes. For best results use a1 1/2 lb (3 cups) or 2 lb (4 cups)

recipe to fill the Breadmaker’s Hearth pan. Refer to Breadmaker Program Specifications for the best bread

program to use for other recipes. Minor adjustments may be necessary for best results.

Ⅲ

High Altitude

BREAD AND DOUGHS

High elevations may make dough rise faster.We recommend that you try the recipe as it is printed first. If

you find the results are unsuccessful, decrease your yeast 1/4 teaspoon at a time.You may also have to

increase the water; start with 2 tablespoons and increase it if necessary. The addition of gluten will help

the structure of the bread.The recommended amount is 1 teaspoon per cup of flour.

GENERAL BAKING (Cakes, Quick Bread, Etc.)

You may have to make adjustments in recipes if you live above 3,000 feet. Try smaller amounts first, then

make any necessary adjustment the next time you bake. Use these guidelines only IF these ingredients

are in the recipe.

increase water or milk

decrease baking powder

decrease sugar

1-4 TBL

1/8-1/4 tsp

1-3 TBL

baking soda may require a slight reduction

At 6,000-6,500 feet, the following adjustments are recommended IF these ingredients are in the

recipes:

increase water or milk

decrease baking powder

decrease sugar

1 TBL

1/4 tsp

2 TBL

baking soda may require a slight reduction

Ⅲ

Freezing Baked Breads and Rolls

When freezing breads and rolls, cool them before wrapping in plastic wrap. Place them in a plastic bag

and seal it. Bread may be frozen for up to six weeks. When you thaw, partially open the wrapping to allow

the moisture to escape gradually for best results.

- 18 -

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Ⅲ Freezing Dough

At the end of the dough program, you may remove the dough and freeze it for baking at a later time. Form

the dough into the desired shape and immediately freeze for one hour to harden. Remove from the

freezer and wrap in plastic wrap. Next, place it in a plastic bag and seal. Dough can be kept in the freezer

for up to four weeks. Thaw the dough in plastic bag in the refrigerator overnight or for several hours.

Unwrap and place on baking container. Cover and let stand in warm, draft free place until double the

original size. Because the dough is not room temperature, you will find it takes longer than usual to rise.

Bake according to recipe instructions.

If additional assistance is needed, expert help is available from Toastmaster (1-800-947-3744) or

from RED STAR YEAST & PRODUCTS (1-800-445-4746).

- 19 -

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PROGRAMMING BREADMAKER

WHEN OPENING DOOR TO CHECK THE DOUGH BALL OR TO ADD INGREDIENTS, THE MIXER

MECHANISM WILL PULSE 3 TIMES.WAIT UNTIL PULSING IS DONE BEFORE REMOVING THE

BREAD PAN.

Open the door and remove

the bread pan by pulling

forward using the bread

pan handle.

Mount the kneading blade

on the shaft, flat side down.

Place all ingredients except

yeast into bread pan. Use a

rubber spatula to smooth

the dry ingredients in the

bread pan, be sure to

spread into all corners.

Lightly tap the pan 3 times

on the countertop to settle

the ingredients. Add yeast

on top.

Slide the bread pan under

the rails in the bottom of the

oven until it fits securely into

place with the FRONT ▼

marking facing the front of

the breadmaker.

NOTE: When using the timer, add all

ingredients at the beginning and add the

yeast last on top of the flour, away from

the liquid.This is critical for good results.

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Press the bread button to select

the bread function.The word

BREAD, program number and

name will appear in the display

window.

Close the door. Plug into

120 V ~ 60 Hz outlet. The

display indicator will light

up with flashing zeros.

Continue pressing the BREAD button

until the desired program is displayed.

The unit must be allowed to cool

down between each use.

Press START. The

OPERATION light

will come on.The

program name,

process and time

WHEN THE DOOR IS

OPENED THE UNIT WILL

PULSE 3 MORE TIMES.

AFTER THIS, remove the pan

using the bread pan handle.

left for the program

to be finished is

displayed

and counts down.

The sweet program

will beep at 3:03 as a signal

to add additional ingredients

during the second knead.

Add ingredients

to pan and

close door.The

unit will resume

the program

where it left off.

At the stir beep (mixing :06,

cake 1:12), use a spatula to

fold in any flour from around

the sides of the pan.

NOTE:

If the door is left opened for more than

10 minutes, the unit will reset itself and

the program will have to be started again

from the beginning.

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The beeper will sound when

the bread is done. Press

STOP and remove pan with

bread pan handle and oven

mitts. If you do not stop the

unit and remove the bread, it

will automatically go into the

keep warm program.The

OPERATION light will flash

and WARM will read in the

display window.Your bread

will be kept

The beeper will sound when

bread is done. Remove pan

with bread pan handle and

oven mitts.Turn the bread pan

upside down and shake the

bread pan to release the

bread.

Place the bread upright on a

wire rack to cool approximately

20 minutes before cutting.This

allows the steam to escape. Be

sure to remove the kneading

blade from the bread.

warm for one

hour and the

machine will

shut off after this

CAUTION:

time.

• The bread pan, kneading blade, and

bread will be very hot.

• Always unplug after use and allow to

cool completely before cleaning.

Ⅲ

Programming The Delay Timer For Bread or Dough

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BREAD

We suggest starting your bread baking with this White Bread Recipe. Follow each step carefully.

These steps have been written to eliminate the most common errors in breadmaker baking and may

be helpful for any recipe.

White Bread

2 pounds

water 80°F/27°C

oil

1 1/2 cups

2 TBL

sugar

2 TBL

salt

2 tsp

dry milk

2 TBL

bread flour

active dry yeast

4 cups

1 1/2 tsp

Programs

1 , 2 ,

Insta Program 4 yeast

2 1/2 tsp

1. Remove the bread pan from the breadmaker. Attach the kneading blade onto the shaft.Make sure

all ingredients, except water, are at room temperature.

2. Use a liquid measuring cup to measure the water (80°F/27°C) and pour into the bread pan.

3. Use a measuring spoon to measure the oil and add to the bread pan.

4. Use a measuring spoon to measure the sugar, salt and dry milk; level off with the straight edge of

a knife and add to the bread pan.

5. Lightly spoon bread flour into a dry measuring cup, level off with the straight edge of a knife and

add to the bread pan.

6. Smooth into all corners. Lightly tap pan on counter 3 times to settle all ingredients.

7. Carefully measure yeast with a measuring spoon; level off with the straight edge of a knife and add

to the bread pan. If using delay timer, make sure yeast is on top of bread flour, away from liquids.

8. Press door release to open door and slide the bread pan into the breadmaker under the rails. Close

the door.

9. Select BASIC PROGRAM # 1, 2 or 3 and set TIMER to delay, or press START for immediate start.

10. Halfway through the 2nd knead remove the pan and check the dough ball.It should be slightly tacky

to the touch. At this time push down any dough or flour that may be on the sides of the pan.

11. Use bread pan handle and oven mitts to carefully remove the bread pan at end of BAKE process

or at any time during the WARM process.

CAUTION:THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD

WILL BE VERY HOT. USE OVEN MITTS.

12. Turn bread pan upside down and shake several times to release the bread. Do not use metal uten-

sils inside the bread pan or machine. Remove the kneading blade and allow loaf to cool standing

upright on wire rack approximately 20 minutes before cutting.

13. When the bread has completely cooled, approximately 1 hour, store in an air tight container.

14. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean bread pan

after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See cleaning instructions.)

Clean inside of breadmaker after each use.

- 23 -

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Buttermilk Bread

Fat Free White Bread

2 pounds

1 1/2 cups

1/4 cup

2 pounds

1 1/2 cups

2 TBL

cultured buttermilk 80°F/27°C

water 80°F/27°C

applesauce*

sugar

oil

honey

1/4 cup

2 TBL

salt

2 tsp

salt

2 tsp

baking soda

bread flour

active dry yeast

1/2 tsp

dry milk

2 TBL

4 1/4 cups

1 3/4 tsp

bread flour

active dry yeast

4 cups

1 1/2 tsp

Programs

1 , 2 , 3

Programs

1 , 2 , 3

Insta Program 4 yeast

2 1/2 tsp

*Any variety

Note: Substituting applesauce for oil in other

recipes may not produce good results.

Cinnamon Raisin Bread

2 pounds

1 1/2 cups + 1 TBL

water 80°F/27°C

French Bread

oil

2 TBL

2 pounds

sugar

salt

2 TBL

water 80°F/27°C

oil

1 1/3 cups + 1 TBL

1/2 TBL

1 1/2 tsp

2 TBL

dry milk

sugar

1 TBL + 1 tsp

2 tsp

oatmeal, quick or regular 1 cup

salt

bread flour

active dry yeast

4 cups

bread flour

3 1/4 cups

1 1/2 tsp

active dry yeast

2 1/4 tsp

Program

Add at the beep:

cinnamon

raisins

Program

1 1/4 tsp

2/3 cup

walnuts

Cranberry Bread

2 pounds

1 1/3 cups

2 TBL

water 80°F/27°C

oil

salt

1 1/2 tsp

2 tsp

orange peel, grated

sugar

French Variation Bread

1/4 cup

3 TBL

2 pounds

dry milk

water 80°F/27°C

sugar

1 1/2 cups

2 TBL

bread flour

active dry yeast

4 cups

2 tsp

salt

2 tsp

bread flour

active dry yeast

4 1/3 cups

2 tsp

Program

Add at the beep:

cranberries, dried

1 cup

Program

- 24 -

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Dill Bread

Jalapeño Bread

2 pounds

3/4 cup

1 cup

2 pounds

1 cup + 2 TBL

3 TBL

water 80°F/27°C

cottage cheese

oil

water 80°F/27°C

oil

2 TBL

whole kernel corn, well drained 1 cup

jalapeño peppers, well drained 1/4 cup

sugar

3 TBL

salt

1 1/2 tsp

2 TBL

sugar

2 TBL

dry milk

salt

1 1/2 tsp

4 cups

2/3 cup

1/2 TBL

2 tsp

bread flour

dried dill weed

dried minced onion

active dry yeast

4 1/4 cups

1 TBL

bread flour

corn meal

cilantro, dried

active dry yeast

1 TBL

1 1/2 tsp

Programs

1 , 2 , 3

Programs

1 , 2 , 3

Insta Program 4 yeast

2 1/2 tsp3

Insta Program 4 yeast

1 TBL

Italian Herb Bread

Cheese Onion Bread

2 pounds

1 1/3 cups

3 TBL

2 pounds

water 80°F/27°C

oil

water 80°F/27°C

sugar

1 1/3 cups

1 TBL

1 tsp

sugar

2 TBL

salt

1 tsp

bread flour

4 cups

1 cup

dry milk

2 TBL

shredded cheddar cheese

grated parmesan cheese

dried onion

bread flour

dried Italian seasoning

active dry yeast

4 1/3 cups

4 tsp

1/4 cup

1 TBL

2 tsp

1 1/2 tsp

active dry yeast

Program

Programs

1 , 2 , 3

Insta Program 4 yeast

2 3/4 tsp

Insta Program 4 yeast

1 TBL

Potato Bread

Pesto Bread

2 pounds

1 1/4 cups

3 TBL

2 pounds

1 1/3 cups

1/3 cup

1 1/2 tsp

2 TBL

water 80°F/27°C

oil

water 80°F/27°C

prepared pesto 80°F/27°C

salt

2 tsp

sugar

3 TBL

sugar

dry milk

3 TBL

whole wheat flour

bread flour

1 1/4 cups

3 cups

instant potato flakes

bread flour

active dry yeast

1/4 cup

4 cups

2 tsp

active dry yeast

2 tsp

Programs

1 , 2 , 3

Programs

1 , 2 , 3

Insta Program 4 yeast

1 TBL

Insta Program 4 yeast

1 TBL

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Corn Bread

Caraway Rye Bread

2 pounds

1 2/3 cups

2 TBL

water 80°F/27°C

oil

egg room temperature plus

enough water

80°F/27°C to equal

milk 80°F/27°C

oil

molasses

1/4 cup

2 tsp

1 cup

salt

1/2 cup

1/4 cup

1/3 cup

2 tsp

dry milk

2 TBL

rye flour

1 1/2 cups

1/2 cup

3 cups

sugar

whole wheat flour

bread flour

caraway seeds

active dry yeast

salt

dry milk

1/2 cup

4 cups

2/3 cup

2 tsp

2 TBL

bread flour

3 1/4 tsp

corn meal

active dry yeast

Program

Programs

1 , 2 , 3

Insta Program 4 yeast

1 TBL

White Wheat Bread

Whole Wheat Bread

2 pounds

1 1/2 cups

2 TBL

2 pounds

water 80°F/27°C

oil

water 80°F/27°C

oil

1 1/2 cups + 1 TBL

2 TBL

salt

2 tsp

salt

2 tsp

brown sugar

dry milk

3 TBL

brown sugar

dry milk

1/3 cup

3 TBL

whole wheat flour

bread flour

active dry yeast

2 cups

2 tsp

whole wheat flour

active dry yeast

4 cups

1 TBL

Program

Whole Wheat Rapid

Program 6 yeast

Whole Wheat Rapid

Program 6 yeast

4 tsp

1 TBL

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Onion Rye Bread

Pumpernickel Bread

2 pounds

1 1/4 cups

1 1/2 TBL

1/4 cup

2 pounds

1 2/3 cups

2 TBL

water 80°F/27°C

oil

water 80°F/27°C

oil

molasses

1/4 cup

2 tsp

salt

1 1/2 tsp

2 TBL

salt

dry milk

2 TBL

rye flour

3/4 cup

cocoa powder

instant coffee granules

caraway seeds

rye flour

1/4 cup

2 tsp

whole wheat flour

bread flour

dehydrated onions

caraway seeds

active dry yeast

3/4 cup

2 1/2 cups

1 1/2 TBL

4 tsp

2 TBL

1 1/2 cups

1/2 cups

2 3/4 cups

2 1/4 tsp

whole wheat flour

bread flour

2 1/4 tsp

active dry yeast

Program

Whole Wheat Rapid

Program 6 yeast

3 1/4 tsp5

Peanut Butter Honey Bread

2 pounds

water 80°F/27°C

peanut butter, any style

honey

1 1/3 cups

3/4 cup

1/3 cup

1 1/2 tsp

3 TBL

salt

dry milk

bread flour

4 cups

active dry yeast

2 3/4 tsp

Program

Seed Bread

Hearty Nut Bread

2 pounds

1 1/4 cups

1 TBL

2 pounds

1 1/3 cups

1 TBL

water 80°F/27°C

oil

water 80°F/27°C

oil

honey

3 TBL

honey

1/3 cup

2 tsp

salt

1 tsp

salt

bread flour

oatmeal, quick or regular

gluten

3 cups

1/3 cup

4 tsp

dry milk

2 TBL

whole wheat flour

bread flour

walnuts

2 cups

2 1/4 cups

2/3 cup

2 1/2 tsp

sunflower seeds

sesame seeds

poppy seeds

anise seeds

active dry yeast

1/4 cup

2 TBL

active dry yeast

2 TBL

2 tsp

Program

2 1/4 tsp

Whole Wheat Rapid

Program 6 yeast

Programs

1 , 2 , 3

3 1/2 tsp

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Rosemary, Garlic,

Tomato Bread

Russian Kulich Bread

2 pounds

egg room temperature plus

enough milk

2 pounds

1 cup + 1 TBL

2 TBL

water 80°F/27°C

oil

80°F/27°C to equal

apricot nectar 80°F/27°C

oil

1 cup

1/2 cup

1 TBL

1 1/2 tsp

3 TBL

4 cups

2 tsp

low sodium vegetable

juice 80°F/27°C

salt

1/2 cup

1 1/4 tsp

2 TBL

2 tsp

salt

sugar

bread flour

dry milk

active dry yeast

cilantro leaves, dried

oregano leaves, dried

garlic powder

bread flour

1 tsp

Program

1 tsp

Add at the beep:

cinnamon

4 cups

1/2 cup

1 tsp

sun-dried tomatoes, snipped

(unsalted and dried, not

packed in oil)

apricots, chopped

prunes, chopped

almonds, sliced

1/3 cup

1/2 cup

1/3 cup

active dry yeast

2 tsp

Programs

1 , 2 , 3

Insta Program 4 yeast

1 TBL

Sour Cream, Onion

& Chives Bread

Double Chocolate Bread

2 pounds

egg room temperature plus

enough water

80°F/27°C to equal

sour cream 80°F/27°C

oil

2 pounds

egg room temperature plus

enough water

80°F/27°C to equal

sour cream 80°F/27°C

oil

1 cup + 2 TBL

1/2 cup

1 TBL

1 cup

3/4 cup

2 TBL

salt

1 1/2 tsp

1/4 cup

4 cups

sugar

salt

2 tsp

bread flour

sugar

2 TBL

cocoa powder

active dry yeast

3 TBL

bread flour

4 cups

1 1/2 TBL

2 TBL

2 1/2 tsp

dehydrated onions

chives, dried

active dry yeast

Program

2 1/4 tsp

Add at the beep:

Programs

1 , 2 , 3

semi-sweet chocolate chips

1 cup

Insta Program 4 yeast

3 1/4 tsp

This is a very most dense bread.

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DAY OLD BREAD

Here are some suggestions for left over bread.

Breaded Pineapple

Bread Pudding

white bread, 1 inch cubes

vanilla cook & serve

pudding & pie filling

cinnamon

chunked pineapple

cornstarch

1 15-oz can

2 TBL

1 1/2 cups

sugar

1/2 cup

1/4 cup

2 cups

1 3-oz box

1 tsp

butter

white bread, 1 inch cubes

milk, liquid

2 cups

Drain pineapple, reserve juice. Add enough

water to juice to equal 1 cup. Mix cornstarch

and sugar, add juice and margarine and heat

until thick. Pour over pineapple and bread,

toss lightly to mix. Bake at 350°F/177°C for 30

minutes.

Mix all ingredients in a one quart casserole.

Bake in oven at 350°F/177°C for 30 minutes

— stir halfway through cooking time. Serve

warm or cold.

Crunchy Bread Snacks

bread, sliced 1/2 inch thick

butter, melted

8 slices

1/4 cup

4 tsp

dry seasoning mix*

*Use any one of the following: dried spaghetti

sauce seasoning, ranch dressing, Italian herb

seasoning, garlic powder, or garlic salt. Amounts

may be adjusted to your taste.

Melt butter and add seasoning. Place bread

on baking container and lightly brush with

butter mixture. Bake at 350°F/177°C 10-15

minutes or until brown. Allow to cool. Break

into bite size pieces..

- 29 -

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DOUGH

The dough program is used to mix dough to be shaped by hand before baking in the Breadmaker’s

Hearth oven or in a conventional oven.

• If using delayed timer, make sure yeast is on top of flour, away from liquids.

• If you allow the dough to remain in the breadmaker after the program is complete, it may over rise

and damage the machine.

Ⅲ Crust Treatments (use only with dough program)

Always allow optimum rising of shaped dough. Use a pastry brush to apply glaze. Bake as directed.

Egg Yolk Glaze — For a shiny/golden crust, mix 1 slightly beaten egg or egg yolk with 1 TBL water or

milk.

Egg White Glaze — For a shiny/chewy crust, mix 1 slightly beaten egg white with 1 TBL water.

Ⅲ Lightly Floured

Sprinkle enough flour onto work area so that the dough can be handled without sticking.

Ⅲ Shaping Rolls

Cloverleaf Rolls — Shape into 1/2 inch balls.Place 3 balls in each muffin tin and let rise until double in

size.

Crisscross Rolls — Shape into balls setting two aside. Combine the balls and roll into a 1/8 inch thick

square. Cut strips 1/8 inch wide and 2 inches longs. Place one strip across the top of each ball. Repeat

this process, placing the second strip in the opposite direction across the top of each ball.

Traditional Rolls — Shape into balls. For “pull apart” rolls, place dough balls with sides touching. For

“individual” rolls place dough balls 2 inches apart.

- 30 -

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Dinner Roll Dough

18 rolls

24 rolls

egg room temperature plus

enough water 80°F/27°C to equal

1 cup + 1 TBL

3 TBL

1 1/3 cups

1/4 cup

1 1/2 tsp

4 cups

2 tsp

oil

sugar

3 TBL

salt

1 tsp

bread flour

active dry yeast

3 1/4 cups

1 1/2 tsp

Program

1. Remove the bread pan from the breadmaker. Attach the kneading blade onto the shaft.Make sure

all ingredients, except water, are at room temperature.

2. To measure egg plus enough liquid to equal — after warming, remove from shell and place in a

liquid measuring cup. Slowly add warm (80°F/27°C) liquid to measuring cup until it reaches the

desired measurement.

3. Use a measuring spoon to measure the oil and add to the bread pan.

4. Use a measuring spoon to measure the sugar and salt; level off with the straight edge of a knife

and add to the bread pan.

5. Lightly spoon bread flour into a dry measuring cup, level off with the straight edge of a knife and

add to the bread pan.

6. Smooth into all corners. Lightly tap pan on counter 3 times to settle all ingredients.

7. Carefully measure yeast with a measuring spoon; level off with the straight edge of a knife and add

to the bread pan. If using delay timer, make sure yeast is on top of bread flour, away from liquids.

8. Press door release to open door and slide the bread pan into the breadmaker under the rails. Close

the door.

9. Select DOUGH PROGRAM # 10 and press START.

10. Halfway through the 2nd knead remove the pan and check the dough ball.It should be slightly tacky

to the touch. At this time push down any dough or flour that may be on the sides of the pan.

11. Use bread pan handle and oven mitts to carefully remove the bread pan at end of the program.

CAUTION:THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD

WILL BE VERY HOT. USE OVEN MITTS.

12. Turn bread pan upside down and shake several times to remove the dough. Do not use metal

utensils inside the bread pan or machine.

13. Place on a lightly floured surface. Divide into pieces and shape.

14. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until

double in size.

15. Bake at 350°F/177°C 20-30 minutes, or until done.

16. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean bread pan

after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See cleaning instructions.)

Clean inside of breadmaker after each use.

- 31 -

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Refreshing Roll Dough

12 rolls

18 rolls

egg room temperature plus

enough water 80°F/27°C to equal

1 cup

1 1/2 cups

1/3 cup

1/2 cup

1 1/2 tsp

4 1/2 cups

2 tsp

butter

1/4 cup

1/3 cup

1 tsp

brown sugar

salt

bread flour

active dry yeast

3 1/2 cups

1 1/2 tsp

Program

Topping:

butter, melted

orange peel, grated

sugar

1/2 cup

2 TBL

3/4 cup

1/4 cup

3/4 cup

1/2 cup

Method

1. Place on a lightly floured surface. Divide into pieces and shape.

2. Mix together topping ingredients and dip pieces in mixture, covering well.

3. Place in greased baking dish with sides, cover and let rise in a warm place 30 minutes or until

doubles in size.

4. Bake at 350°F/177°C 20-30 minutes, or until done. Serve warm.

Buttermilk Roll Dough

12 rolls

18 rolls

cultured buttermilk 80°F/27°C

oil

1 cup

1 1/2 cups

1/4 cup

2 TBL

3 TBL

honey

1 1/2 TBL

1 tsp

salt

1 1/2 tsp

1 1/4 cups

2 cups

bread flour

3/4 cup

1 1/3 cups

1/3 cup

1/4 tsp

1 3/4 tsp

whole wheat flour

wheat germ

baking soda

active dry yeast

1/2 cup

1/4 tsp

2 tsp

Program

Brush with:

melted butter

2 TBL

3 TBL

Method

1. Place on lightly floured surface. Divide into pieces and shape.

2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until

double in size. Brush with melted butter.

3. Bake at 350°F/177°C 15-20 minutes, or until done.

- 32 -

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Foccacia Dough

1 loaf

1 cup

water 80°F/27°C

olive oil

1/3 cup

2 tsp

sugar

salt

1 tsp

bread flour

Italian seasoning

active dry yeast

3 cups

1 tsp

1 1/2 tsp

Program

Garlic-Cheese Topping:

olive oil

1/4 cup

1 1/2 tsp

1/3 cup

1/4 tsp

oregano leaves, dried

garlic, coarsely chopped

Parmesan cheese, grated

salt

Greek Style Topping:

olive oil

1/4 cup

1 1/2 tsp

1 cup

oregano leaves, dried

onion, thinly sliced

Feta cheese, crumbled

black olives, sliced — drained

salt

1/3 cup

1/4 cup

1/4 tsp

Method

1. With oiled hands, evenly press dough into a greased 9 x 13 inch pan. Using your fingertips,

make indentations in the dough.

2. Cover; let rise in a warm place for 20 minutes or until almost double in size.While the dough is

rising, select the topping and prepare.

3. In a skillet, heat oil.

For garlic-cheese topping — stir in oregano and garlic then immediately remove from

heat.

For Greek topping — add onions and cook until onions are soft but not brown, approxi-

mately 5 minutes.

4. Spoon topping mixture evenly over dough.Sprinkle with remaining ingredients.

5. Bake at 400°F/205°C for 20 minutes or until done.

- 33 -

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Wheat Dinner Roll Dough

12 rolls

18 rolls

water 80°F/27°C

oil

3/4 cup

1 TBL

1 1/2 cups

2 TBL

brown sugar

salt

2 TBL

1/4 cup

1 tsp

1/2 tsp

1 TBL

dry milk

2 TBL

bread flour

whole wheat flour

active dry yeast

1 1/4 cups

1 cup

2 1/2 cups

2 cups

2 tsp

1 1/2 tsp

Program

Method

1. Place on a lightly floured surface.Divide into pieces and shape.

2. Place on greased baking sheet. Cover and let rise in a warm place for 30 minutes or until dou-

ble in size.

3. Bake at 350°F/177°C 25-30 minutes, or until done.

Cheesy Garlic Roll Dough

18 rolls

24 rolls

egg room temperature plus

enough water 80°F/27°C to equal

1 cup

1 1/3 cups

3 TBL

oil

2 TBL

1/3 cup

1 tsp

sugar

1/2 cup

1 1/2 tsp

4 1/2 cups

2 tsp

salt

bread flour

active dry yeast

3 1/2 cups

1 1/2 tsp

Program

Topping:

parmesan cheese

garlic, finely minced

butter, melted

1/2 cup

1 1/2 TBL

3 TBL

2/3 cup

2 TBL

1/4 cup

Method

1. Place on a lightly floured surface.Divide into pieces and shape.

2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-garlic mixture.

Place in greased 9 x 13 inch baking dish. Cover and let rise in a warm place 45 minutes or until

double in size.

3. Bake at 325°F/163°C 35-40 minutes, or until done.

- 34 -

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French Bread Dough

(French Onion Bread, French Loaf, French Rolls and French Twists)

water 80°F/27°C

sugar

1 1/4 cups

1 TBL

salt

1 tsp

bread flour

active dry yeast

3 1/2 cups

1 TBL

Program

Glaze:

water

salt

2 TBL

1/2 tsp

Method

1. Place on a lightly floured surface. Roll into a large rectangle. Starting with the longest side, roll

up tightly, pressing the seams to seal and tapering each end.

2. Place the loaf on a greased baking sheet, cover and let rise in a warm place 40 minutes or until

double in size.

3. With a knife, cut three diagonal slashes across top of the loaf. Combine the glaze ingredients.

Brush the loaf generously.Bake at 400°F/205°C 20 to 25 minutes, or until done.

■ Variations

French Onion Bread: Add 1/4 cup dehydrated onion to dough recipe and shape according to

method above.

French Loaf: Instead of method 1, shape the dough into one large round ball. Continue methods 2

and 3 above. Bake at 400°F/205°C 20 to 25 minutes or until done.

Tip: If desired, brush with glaze and sprinkle loaf before baking with one of the following:

sesame seeds, poppy seeds, caraway seeds or cracked wheat.

French Rolls: Instead of method 1, divide into 12 pieces. Pinch together the ends of each roll and

taper slightly. Continue methods 2 and 3 as above. Bake at 400°F/205°C for 15 to 20 minutes or until

done.

French Twists: Use recipe above.

Method

1. Place on a lightly floured surface. Divide into 18 equal pieces. Roll into 14 inch ropes.

2. Fold each rope in half and twist, starting at fold.

3. Place on a greased baking sheet and brush with 1/3 cup melted butter. Cover and let rise in a

warm place until double in size.

4. Brush with glaze and bake at 400°F/205°C for 12 to 15 minutes or until done.

- 35 -

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Challah Braid Dough

regular

large

egg room temperature plus

enough water 80°F/27°C to equal

3/4 cup

2 TBL

1 1/2 TBL

1 tsp

1 cup + 1 TBL

3 TBL

oil

sugar

2 TBL

salt

1 1/2 tsp

3 1/4 cups

1 1/2 tsp

bread flour

active dry yeast

2 cups

1 tsp

Program

Glaze:

egg yolk, beaten

water

1 TBL

Topping:

poppy seeds

1 tsp

1 TBL

Method

1. Place dough on a lightly floured surface. Divide into thirds, making 3 (10-inch regular,

13- inch large) ropes with tapered ends. Pinch ropes together at one end, braid together. Pinch

together at other end and secure braid.

2. Transfer braided dough to greased baking sheet; cover and let rise in a warm place 45 minutes

or until double in size.

3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds and bake at

375°F/190°C 25 minutes, or until done.

Pita Pocket Dough

20 pita pockets

water 80°F/27°C

olive oil

1 1/3 cups

8 tsp

sugar

4 tsp

salt

1 1/4 tsp

2 cups

bread flour

whole wheat flour

active dry yeast

1 1/3 cups

2 1/2 tsp

Program

Method

1. Place on a lightly floured surface. Divide into 10 pieces. Shape each piece into a smooth ball.

2. Place 5 balls on a large baking sheet. Place the remaining 5 balls on another baking sheet. Let

rise about 20 minutes.With fingertips flatten each ball into a 6 inch circle.

3. Bake at 500°F/260°C for 5 minutes or until puffed and tops begin to brown.

4. Cut each in half to form 2 pockets.

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Whole Wheat Pizza Crust Dough

1 thick 12 inch crust

2 thin 12 inch crusts

1 cup

water 80°F/27°C

oil

2 TBL

sugar

1 TBL

salt

1 tsp

whole wheat flour

bread flour

active dry yeast

1 cup

1 1/2 cups

2 1/4 tsp

Program

Method

1. Place on a lightly floured surface. Divide in half and press onto a 12 inch pizza pan. (Sprinkle

each pan with 1 tablespoon of cornmeal if desired.) Generously prick dough with a fork. For one

12 inch thick crust, do not divide.

2. Bake 400°F/205°C oven for 10-12 minutes or until edges of crust begin to turn a light golden

brown. Remove, add toppings and return to oven to bake an additional 15-20 minutes.

Pizza Crust Dough

1 thick 12 inch crust

2 thin 12 inch crusts

2 thick 12 inch crust

4 thin 12 inch crusts

2 thick 9 inch crusts

4 thin 9 inch crusts

4 thick 9 inch crusts

8 thin 9 inch crusts

water 80°F/27°C

oil

3/4 cup

1 TBL

1 2/3 cups

2 TBL

sugar

1 TBL

2 TBL

salt

1/2 tsp

1 TBL

1 tsp

dry milk

2 TBL

bread flour

active dry yeast

2 1/4 cups

1 tsp

4 1/2 cups

2 tsp

Program

Method

1. Place on a lightly floured surface.Divide and press onto a 12 inch pizza pan, raising edges.

2. Spread pizza sauce over the dough and sprinkle with toppings.

3. Bake 425°F/218°C for 20 minutes or until crust is golden brown around edges.

- 37 -

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Bagel Dough

8 bagels

1 cup

water 80°F/27°C

sugar

1 1/2 TBL

1 tsp

salt

bread flour

active dry yeast

3 cups

2 1/4 tsp

Program

Glaze:

egg, beaten

Toppings (optional):

sesame seeds, poppy seeds, cracked wheat, wheat flakes, or dried onion flakes

Banana Wheat Bagel Dough

12 bagels

egg room temperature plus

enough water 80°F/27°C to equal

1 cup

oil

2 TBL

honey

1 TBL

salt

1 1/2 tsp

1/2 cup

2 1/2 cups

1 cup

mashed banana

whole wheat flour

bread flour

active dry yeast

2 1/4 tsp

Program

Glaze:

egg white, beaten

water

1 TBL

Toppings (optional):

poppy seeds, sesame seeds

Bagel Recipes Method

1. Place on a lightly floured surface. Divide into pieces. Roll each in a smooth ball, making a hole

in the center of each with thumbs. Gently pull to make a one inch hole.

2. Place on a greased baking sheet. Cover and let rise in a warm place for 10 minutes.

3. In a 3-quart saucepan, bring to a boil 2 quarts water and 2 tablespoons sugar. Place a few

bagels at a time in boiling water. Simmer 3 minutes turning once. Remove with slotted spoon

and put back on greased baking sheet.

4. Brush with egg and sprinkle with choice of toppings. Bake at 400°F/205°C 20-25 minutes or

until done; cool on a wire rack.

- 38 -

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Almond Cherry Coffee Cake Dough

1 coffee cake

1 cup

water 80°F/27°C

oil

1 TBL

sugar

1 1/2 TBL

3/4 tsp

salt

dry milk

1 TBL

bread flour

active dry yeast

3 1/4 cups

1 1/2 tsp

Program

Filling:

cream cheese, room temperature

sugar

8 oz

2 TBL

1/2 cup

1 TBL

1/2 tsp

maraschino cherries, chopped

milk, liquid

almond extract

Glaze:

powdered sugar

sour cream

1/2 cup

1 TBL

milk, liquid

1-2 TBL

2 TBL

sliced almonds, to decorate

cherries, quartered, to decorate

2 TBL

Method

1. Place on a lightly floured surface. Roll into a 15 x 10 inch rectangle. Spread filling over dough

within 1/2 inch of edges. Starting with longest side, roll dough up tightly, pressing edges to seal.

2. Place roll, seam-side down, on a greased baking sheet and join the ends to form a ring; pinch

to seal.With a knife, make cuts 1 1/2 inches apart from the outside edge to within one inch of

the inside edge.Turn each section on its side so filling shows.

3. Cover and let rise in a warm place 40 minutes or until almost double in size.

4. Uncover and bake at 375°F/190°C for 20-25 minutes or until done.

5. Combine the first three glaze ingredients, adding only enough milk for drizzling consistency.

Drizzle over the warm coffee cake. Decorate with almonds and cherries. Serve warm.

- 39 -

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Cinnamon Roll Dough

Sticky Breakfast Roll Dough

16 rolls

12 rolls

egg room temperature plus

enough water

80°F/27°C to equal

oil

egg room temperature plus

enough water

80°F/27°C to equal

oil

1 cup

1 1/4 cups

3 1/2 tsp

1/3 cup

3 TBL

sugar

1/3 cup

1 tsp

sugar

salt

1 tsp

bread flour

3 1/2 cups

1 1/2 tsp

bread flour

3 1/2 cups

1 1/2 tsp

active dry yeast

Program

Filling:

butter, softened

sugar

1/2 cup

1/3 cup

1 TBL

butter, melted

sugar

1/3 cup

1/4 cup

2 TBL

cinnamon

walnuts or pecans, chopped

1/2 cup

walnuts, finely chopped

(optional)

1/4 cup

Topping:

raisins (optional)

1/4 cup

butter, melted

brown sugar

3/4 cup

Glaze:

powdered sugar

milk

1/2 cup

3 TBL

Method

1. On a lightly floured surface roll into a

12 x 16 inch rectangle and spread with

butter. Combine remaining filling ingredi-

ents and sprinkle over dough. Roll up

tightly, jelly-roll style, starting with the

longest side and cut into one inch slices.

vanilla

1/2 tsp

Method

1. On a lightly floured surface, roll dough

into a 12 x 16 inch rectangle and spread

with butter. Combine remaining filling

ingredients and sprinkle over butter. Roll

up tightly, jelly-roll style, starting with the

longest side and cut into one inch slices.

2. Combine topping mixture and spread into

a 13 x 9 inch baking dish. Place slices on

mixture and let rise in a warm place for

30 minutes or until double in size.

2. Place in greased baking pan about 1/2

inch apart and let stand in a warm place

for 30 minutes or until double in size.

3. Bake at 350°F/177°C 35 minutes or until

done. Invert onto a heat-proof tray.

3. Bake at 350°F/177°C 25-30 minutes or

until done.

4. Mix glaze ingredients until smooth and

drizzle over top.

- 40 -

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Cheesy Mexican

Pretzel Dough

Soft Pretzel Dough

16 pretzels

1 1/4 cups

water 80°F/27°C

egg yolk room temperature

oil

18 pretzels

1 1/4 cups

1 cup

water 80°F/27°C

cheddar cheese, shredded

salt

1 TBL

sugar

2 TBL

1 tsp

salt

1 tsp

sugar

1 TBL

white pepper

bread flour

active dry yeast

1/8 tsp

3 1/2 cups

1 TBL

cooked bacon, drained —

chopped

1/4 cup

green chilies, drained —

chopped

3 TBL

1 TBL

4 cups

2 tsp

Program

dehydrated onions

bread flour

Glaze:

egg white

water

active dry yeast

1 TBL

Program

Toppings (optional):

kosher salt

Glaze:

cornmeal

egg

2 TBL

sesame seeds

Method

water

1 TBL

1. On a lightly floured surface cut dough

into pieces. Roll each piece into a 16

inch rope. Cross the ends of the rope to

make a loop; twist the crossed ends once

and fold across the loop.

Method

1. Place on a lightly floured surface, divide

dough into 18 pieces. Roll each piece

into a 18 inch rope. Cross the ends of the

rope to make a loop; twist the crossed

ends once and fold across the loop.

2. Place on a greased baking sheet 1 1/2

inches apart. Brush with glaze and

sprinkle with topping. Bake at

375°F/190°C 15-20 minutes or until

done.

2. Place on a greased baking sheet

sprinkled with cornmeal, 2 inches apart.

Brush with glaze and sprinkle with

topping. Bake at 375°F/190°C 15-20

minutes or until done.

■ Variation

Pepperoni Pretzels: Add 1 cup sliced

pepperoni and 2 tablespoons parmesan

cheese to dough ingredients. Follow method

for completion.

- 41 -

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MIXING

Several different kinds of doughs can be mixed using the mixing program. Remove dough and follow

directions with the recipe to complete the baking/cooking.

• The ingredient stir beep is at [:09] for the mixing program. It is very important that you assist the bread-

maker in the stirring process at this time.After removing the pan, use a rubber spatula to gently scrape

the ingredients from the sides and corners of the pan and fold into the wet mixture. Return the pan to

the machine to complete the program.

• Because cookie dough is more difficult to work with, it may be necessary to repeat part or all of the

mixing program. Remember to check the batter at the stir beep and assist when necessary.

• Although the delay timer is an option for this cycle, our experience has shown the recipes included do

not mix well when delayed.You may find one of your recipes may work well therefore, we have given

you delay as an option.

Pasta

milk 80°F/27°C

3/4 cup

6 TBL

oil

salt

1/4 tsp

2 cups

semolina (pasta) flour

Program

1. Remove the bread pan from the breadmaker. Attach the kneading blade onto the shaft.Make sure

all ingredients, except water, are at room temperature.

2. Use a liquid measuring cup to measure the milk (80°F/27°C) and pour into the bread pan.

3. Use a measuring spoon to measure the oil and add to the bread pan.

4. Use a measuring spoon to measure the salt; level off with the straight edge of a knife and add to

the bread pan.

5. Lightly spoon semolina (pasta) flour into a dry measuring cup, level off with the straight edge of a

knife and add to the bread pan.

6. Smooth into all corners. Lightly tap pan on counter 3 times to settle all ingredients.

7. Press door release to open door and slide the bread pan into the breadmaker under the rails. Close

the door.

8. Select MIXING PROGRAM #12, press START.

9. At the stir beep [ :06], use a spatula to fold in any flour from around the sides of the pan.

10. Use bread pan handle and oven mitts to carefully remove the bread pan at end of kneading/

mixing.

11. Turn bread pan upside down and shake several times to remove the dough onto a lightly floured

surface.

12. Using a rolling pin, on a floured surface, roll out dough to about 1/8 inch thickness. Cut dough into

strips about 1/2 inch wide.

13. Add to 6 cups of boiling liquid and cook 10-15 minutes or until tender.DO NOT OVER COOK. Drain

well.

14. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean bread pan

after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See cleaning instructions.)

Clean inside of breadmaker after each use.

- 42 -

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Dumplings

Pie Crust

water 80°F/27°C

oil

1/2 cup

3/4 cup

1/4 tsp

milk 80°F/27°C

oil

1 cup

1/2 cup

1/4 tsp

2 2/3 cups

4 tsp

salt

all purpose flour

2 1/2 cups

all-purpose flour

baking powder

Program

Method

1. Divide in half and roll out on a lightly

floured surface.

Method

1. Place dough in bowl.

2. Put in pie pan and prick bottom with a fork.

2. Using a teaspoon, carefully drop

dumplings into 6 cups of boiling broth.

3. Bake at 425°F/218°C 20 minutes or until

done.

3. Turn down to medium heat and cook

10-15 minutes or until tender.DO NOT

OVER COOK.

Makes 2 crusts.

Makes 4 servings.

Amaretto Raisin Cookies

Oatmeal Raisin Cookies

amaretto liquor*

eggs room temperature

butter, softened

brown sugar, packed

raisins

1 TBL

eggs room temperature

butter, melted

brown sugar, packed

sugar

1 cup

1/2 cup

1 1/2 cups

1 tsp

1 cup

3/4 cup

2 1/2 cups

1 1/2 tsp

all-purpose flour

cinnamon

all-purpose flour

baking powder

salt

1/2 tsp

quick or old fashioned

Program

oats like Quaker

3 cups

1 cup

1 tsp

raisins

At the stir beep [:06], use a spatula to fold in

any flour from around the sides of the pan.

When the program is complete, use a spatula

to fold in any unmixed ingredients and if nec-

essary start the program again.

baking soda

Program

At the stir beep [:06], use a spatula to fold in

any flour from around the sides of the pan.

When the program is complete, use a spatula

to fold in any unmixed ingredients and if nec-

essary start the program again.

*or vanilla extract

Method

1. Spoon on to a lightly greased cookie

sheet.

Method

2. Bake at 350°F/177°C for 12-15 minutes

or until done.

1. Spoon on to a lightly greased cookie

sheet.

Makes 2 dozen cookies.

2. Bake at 350°F/177°C for 12-15 minutes

or until done.

Makes 2 1/2 dozen cookies.

- 43 -

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Butter Cookies

milk 80°F/27°C

egg room temperature

butter, melted

sugar

Chocolate Sugar Cookies

3 TBL

eggs room temperature

butter, softened

vanilla extract

sugar

1 cup

1/2 tsp

1 tsp

1 1/2 tsp

3/4 cup

1/3 cup

2 3/4 cups

1 tsp

salt

cocoa powder

all-purpose flour

baking powder

vanilla extract

all-purpose flour

baking powder

3 cups

1 1/2 tsp

Program

At the stir beep [:06], use a spatula to

fold in any flour from around the sides of

the pan.When the program is complete,

use a spatula to fold in any unmixed

ingredients and if necessary start the

program again.

Program

At the stir beep [:06], use a spatula to fold in

any flour from around the sides of the pan.

When the program is complete, use a spatula

to fold in any unmixed ingredients and if neces-

sary start the program again.

Method

Topping

1. Roll into 1 1/2 inch balls and place on a

lightly greased cookie sheet.

sugar

2 TBL

cinnamon

3/4 tsp

2. Flatten with a fork.

3. Bake at 350°F/177°C for 12-15 minutes

or until begin to turn brown around the

edges.

Method

1. Roll into 1 1/2 inch balls and place on a

lightly greased cookie sheet.

Makes 2 1/2 dozen cookies.

2. Flatten with a fork and sprinkle with

sugar topping.

3. Bake at 400°F/205°C for 12-15 minutes

or until begin to turn brown around the

edges.

Makes 2 1/2 dozen cookies.

- 44 -

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CAKE & QUICK BREAD

The cake program will mix and bake a pre-packaged cake mix, cake or quick bread.

• The ingredient stir beep is at [1:12] for the cake program. It is very important that you assist the

breadmaker in the stirring process at this time. After removing the pan, use a rubber spatula to gently

scrape the ingredients from the sides and corners of the pan and fold into the wet mixture. Return the

pan to the machine to complete the program.

• A full size cake mix (approximately 18 oz) works well using the cake program. As with any other liquid

ingredient, the liquid should be 80°F/27°C and the eggs room temperature. Otherwise, add ingredients

as listed on the package instructions.One step angel food cake mixes may also be used.Neither a two

step or swirl mix will work using this program.

• Remove the bread pan from the breadmaker as soon as the program is complete and allow the cake

to remain in the pan for 20 minutes on a cooling rack before removing. Using oven mitts, take a

spatula and gently loosen the cake from the sides of the pan.Turn upside down to remove.

• Small size cake mix (approximately 9 oz) and brownie mixes do not work well on this bread program.

• Although the delay timer is an option for this cycle, our experience has shown that the recipes included

do not mix well when delayed.You may find one of your recipes may work well therefore, we have given

you delay as an option.

• For quick bread you may remove the bread pan from the breadmaker when the program is complete

or it may be left in during the WARM process. Whenever the bread pan is removed, allow the bread to

remain in the pan for 20 minutes on a cooling rack before removing. Using oven mitts, take a spatula

and gently loosen the quick bread from the sides of the pan.Turn upside down to remove.

- 45 -

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Sweet Corn Bread

eggs room temperature

milk 80°F/27°C

butter, melted

sugar

1 cup

1/4 cup

1 tsp

salt

all-purpose flour

corn meal

1 cup

1 TBL

baking powder

Program

1. Remove the bread pan from the breadmaker.Attach the kneading blade onto the shaft. Make sure

all ingredients, except water, are at room temperature.

2. Place eggs in-shell in a bowl of warm water for 15 minutes to bring to room temperature before

adding to pan.

3. Use a liquid measuring cup to measure the milk (80°F/27°C) and pour into the bread pan.

4. Use a measuring spoon to measure the butter. Melt it and add to the bread pan.

5. Use a measuring spoon to measure the sugar and salt; level off with the straight edge of a knife

and add to the bread pan.

6 Use a dry measuring cup to measure the corn meal; level off with the straight edge of a knife and

add to the bread pan.

7. Lightly spoon all-purpose flour into a dry measuring cup, level off with the straight edge of a knife

and add to the bread pan.

8. Smooth into all corners. Lightly tap pan on counter 3 times to settle all ingredients.

9. Carefully measure baking powder with a measuring spoon; level off with the straight edge of a knife

and add to the bread pan.

10. Press door release to open door and slide the bread pan into the breadmaker under the rails. Close

the door.

11. Select CAKE PROGRAM, press START for immediate start.

12. At the stir beep [1:12], use a spatula to fold in any flour from around the sides of the pan.

13. Use bread pan handle and oven mitts to carefully remove the bread pan at end of baking process.

CAUTION:THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD

WILL BE VERY HOT. USE OVEN MITTS.

14. Turn bread pan upside down and shake several times to release the bread. Do not use metal

utensils inside the bread pan or machine. Remove the kneading blade and allow loaf to cool

standing upright on wire rack approximately 20 minutes before cutting.

15. When the bread has completely cooled, approximately 1 hour, store in an air tight container.

16. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean bread pan

after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See cleaning instructions.)

Clean inside of breadmaker after each use.

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Pineapple Coconut

Spiced Apple Pound Cake

eggs room temperature, lightly

Pound Cake

eggs room temperature

crushed pineapple, undrained

butter, softened

sugar

beaten

buttermilk 80°F/27°C

shortening, room temperature

apples, coarsely grated — raw

brown sugar, packed

salt

1/4 cup

1/2 cup

1 cup

3/4 cup

1 tsp

1 cup

1/4 cup

3/4 cup

1/2 tsp

1/2 cup

2 cups

1 TBL

salt

coconut, grated

all-purpose flour

baking powder

all-purpose flour

cinnamon

2 cups

1 tsp

nutmeg

1/2 tsp

1/4 tsp

1/2 cup

1 tsp

cloves, ground

walnuts, chopped

baking powder

baking soda

Program

At the stir beep [1:12], use a spatula to fold in

any flour around the sides of the pan.

1/2 tsp

Program

At the stir beep [1:12], use a spatula to fold in

any flour around the sides of the pan.

Spiced Zucchini

Quick Bread

Cheddar Loaf Quick Bread

eggs room temperature

milk 80°F/27°C

1 cup

1/2 cup

1 cup

1/2 cup

3/4 tsp

2 cups

1 TBL

1/2 cup

eggs room temperature

butter, softened

vanilla extract

zucchini, finely grated —

unpeeled

shortening, room temperature

cheddar cheese, shredded

sugar

1/2 cup

1 tsp

salt

1 cup

all-purpose flour

baking powder

sugar

1 cup

salt

1/2 tsp

1 3/4 cups

1/2 cup

1/2 tsp

pecans, chopped

cinnamon

all-purpose flour

pecans, chopped

baking soda

Program

At the stir beep [1:12], use a spatula to fold in

any flour around the sides of the pan.

Program

At the stir beep [1:12], use a spatula to fold in

any flour around the sides of the pan.

- 47 -

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Banana Nut Cake

egg and whites, room

temperature

sour milk*

1 whole egg plus

2 egg whites

1/4 cup

banana, mashed

oil

1 cup

1/4 cup

salt

1/2 tsp

sugar

3/4 cup + 1 TBL

1 tsp

cream of tartar

all-purpose flour

baking soda

baking powder

1 1/4 cups

1/2 tsp

3/4 tsp

Program

At the stir beep [1:12], use a spatula to fold in

any flour around the sides of the pan.

*One teaspoon lemon juice or vinegar plus

enough whole milk to make 1/4 cup, let stand 5

minutes before using.

- 48 -

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BROIL CHART

Always use bake/broil pan with wire rack. Place meat on top of rack. For meat 1 inch thick or less,

place broil pan — wire rack assembly in oven position # 3. For thicker meat, place broil pan — wire

rack assembly in oven position #2. Broil food according to recommended time or until desired

doneness, turning halfway through cooking time.

FOOD

AMOUNT TIME

DIRECTIONS

bacon

to fit tray

8-10 minutes

broil until done

chicken

20-40 minutes

10-20 minutes

5-9 minutes

broil until done

frankfurters

fish filet, 1/2 inch thick

turn frequently for even browning

broil until done

hamburgers (4 oz each) to fit tray

pork chops, 1 inch thick to fit tray

10-20 minutes

20-40 minutes

20-30 minutes

minimum time for rare

broil until done

sausage, fresh

to fit tray

if sausage links: pierce skin with

fork, turn frequently

steak, 1 inch thick

to fit tray

15-25 minutes

minimum time for rare

■ Marinades For Broiling

Marinate meat for added flavor and tenderizing. A marinade must include an acidic ingredient like lemon

juice, vinegar, wine or salsa to tenderize. To prepare, blend all ingredients together. Marinate in

refrigerator at least 30 minutes turning to coat meat completely. Pat dry before broiling.

Red Wine

Mexicali

prepared salsa

lime juice

red wine vinegar

vegetable oil

1/4 cup

2 TBL

1 TBL

1/2 cup

2 TBL

1 TBL

2 TBL

Dijon mustard

vegetable oil

cilantro, chopped

clove garlic, minced

dried Italian seasoning

pepper, coarsely ground

1/2 tsp

1/8 tsp

Szuechuan

dark soy sauce

dry sherry

1/4 cup

3 TBL

1 TBL

2 TBL

Curry Yogurt

plain yogurt

sesame oil

sugar

1/3 cup

2 TBL

1 TBL

lemon juice

cornstarch

vegetable oil

cloves garlic, minced

curry powder

1/2 tsp

1/8 tsp

Spicy Herb

dry wine

crushed red pepper

1/2 cup

2 TBL

1/2 tsp

1/4 cup

vegetable oil

lemon juice

Lemon Oriental

lemon juice

Tabasco pepper sauce

onions, chopped

clove garlic, minced

salt

1/4 cup

1 TBL

2 TBL

1/4 tsp

1/8 tsp

soy sauce

vegetable oil

1/4 tsp

1/8 tsp

onion, chopped

ground ginger

dried basil leaves

dried tarragon leaves

dry mustard

crushed red pepper

- 49 -

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ROASTING/BAKE CHART

Your Breadmaker’s Hearth will roast/bake like a conventional oven — according to package or recipe

directions, time and temperature. For most food, preheat oven, use the bake pan and wire rack, bake

pan only or baking container on wire rack. Place food fat side up and baste during roasting. Use a

meat thermometer. Carefully remove food from oven and let stand 15 minutes before cutting.

Use the following times as general guidelines.

WEIGHT

POUNDS

TIME

HOURS

CUT

DONENESS

BEEF — 325°F/170°C

boneless rolled rump roast

boneless sirloin roast

4 to 6

150°F-170°F

140°F rare

160°F med

170°F well

140°F rare

160°F med

170°F well

1 1/3-3

2 1/4-2 3/4

2 1/2-3

2 3/4-4 1/4

1 3/4-3

rib roast

4 to 6

2 1/4-3 3/4

2 3/4-4 1/4

PORK — 325°F/170°C

boneless top loin roast (single)

loin back ribs, spareribs

country-style ribs

2 to 4

3 to 4

3/4 to 1

160°F-170°F

well

1-1 1/4

1 1/4-1 3/4

1 1/2-1 3/4

1 3/4-2 1/2

25-35 min

well

loin blade or sirloin roast

tenderloin

170°F well

160°F-170°F

VEAL — 325°F/170°C

boneless rolled breast roast

loin roast

2 1/2 to 3 1/2

3 to 5

170°F well

1 3/4-2 1/4

1 3/4-3

160°F-170°F

rib roast

3 to 5

1 1/4-2 1/2

HAM (fully cooked) — 325°F/170°C

boneless half

4 to 6

3 to 4

5 to 8

140°F

1 1/4-2 1/2

1 1/2-2 1/4

2 3/4 -3 1/2

boneless portion

smoked picnic

FISH — 425°F/220°C

fillets, 1/2 inch thick

4 filets

well

8-10 min

POUTLRY — 325°F/170°C

chicken

4-6

185°F

170°F

1 3/4-2 1/2

1-1 1/4

cornished hens

turkey breast

1 1/2-2

4-8

2-3 1/4

- 50 -

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Fiesta Corn Bread

sugar

Curry Beef Fried Rice

1/4 cup

1/4 tsp

1 cup

beef broth

2 cups

salt

onion, chopped

curry powder

1/2 cup

2 tsp

all-purpose flour

corn meal

1/2 cup

1 1/2 tsp

instant rice, uncooked

salt and pepper to taste

1 cup

baking powder

egg, beaten

raw ground turkey or lean beef 1/2 lb

milk

3/4 cup

3 TBL

4 oz

2 oz

Method

oil

1. Mix together first five ingredients and add

to a greased 8 x 8 inch baking pan.

green chilies, diced — drained

pimento, diced — drained

2. Crumble meat on top of rice mixture and

bake at 350°F/177°C for 1 hour or until

done.

Method

1. Combine dry ingredients and set aside.

Makes 4 servings.

2. Combine wet ingredients and stir into dry

ingredients until moist.

3. Pour batter into a greased 8 x 8 inch

baking pan and bake at 425°F/218°C for

25 minutes or until done.

Mexican Chicken

chicken breast halves

salsa

1 cup

16 oz

1/4 cup

can tomatoes, chopped

onion, chopped

salt and pepper to taste

Method

1. Mix all ingredients together and pour into

an 8 x 8 inch greased baking pan.

2. Bake at 350°F/177°C for 1 hour and 15

minutes or until done.

Makes 4 servings.

Hashbrown Casserole

Corn and Macaroni Bake

hashbrowns, frozen

onions, chopped

16 oz

can creamed corn

15 oz

1 cup

1/4 cup

10 3/4 oz

1/4 cup

can whole kernel corn, undrained

macaroni, dry

cream of chicken soup

sour cream

pasteurized process

cheese product, cubed

onion, chopped

salt & pepper to taste

1 cup

1/4 cup

cornflakes, crushed

butter, melted

1/2 cup

1/4 cup

green pepper, chopped

salt and pepper to taste

Method

1. Mix together ingredients from first section

and add to a greased 8 x 8 inch pan.

1. Mix all ingredients together and add to a

greased 8 x 8 inch baking pan.

2. Sprinkle with cornflakes and drizzle with

butter.

2. Bake at 350°F/177°C for 1 hour or until

done. Stir halfway through bake program.

3. Bake at 350°F/177°C for 45 minutes or

until done.

Makes 6 servings.

- 51 -

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Scalloped Tuna

cream of mushroom soup

water

Toffee Bars

yellow cake mix, like Jiffy

10 3/4 oz

1/2 cup

2 cups

6 1/2 oz

1 cup

1 pkg

egg

cracker crumbs

tuna

butter, melted

3 TBL

celery, diced

cashews

evaporated milk

egg

1/2 can

3/4 cup

2 TBL

onion, minced

vanilla extract

1 tsp

cracker crumbs

butter, melted

1/2 cup

2 TBL

nuts

1/2 cup

5 oz

toffee chips

Method

1. Mix together all ingredients from first sec-

tion and place in a greased 2 quart bak-

ing container.

1. Beat cake mix, egg and butter with an

electric mixer for 2 minutes.Spread into a

greased 8 x 8 inch baking pan.

2. Mix together cracker crumbs and butter

and sprinkle over tuna mixture.

2. Mix together milk, egg and vanilla, pour

over 1st layer.

3. Bake at 425°F/218°C for 25 minutes or

until done.

3. Mix together nuts and toffee and sprinkle

over top.

Makes 6 servings.

4. Bake at 350°F/177°C for 30 minutes or

until done.

Noodle Burger Bake

Pork Cantonese Casserole

ground beef, browned — drained

onion, chopped — cooked

noodles, cooked — drained

cream of chicken soup

1 1/2 lbs

1 cup

pork chops

celery, chopped

green pepper, chopped

onion, chopped

1 cup

8 oz

10 3/4 oz

cream of mushroom soup

soy sauce

1/4 cup

1 1/2 TBL

1 TBL

sour cream

pimentos, chopped

salt

1 cup

vinegar

1/4 cup

3/4 tsp

1/4 tsp

Worcestershire sauce

Teriyaki sauce

brown sugar

flour

2 TBL

pepper

3 TBL

2 TBL

bread crumbs — soft

butter, melted

1 cup

2 TBL

Method

1. Place pork and vegetables in a greased

2 1/2 quart baking container.

Method

1. Mix together all ingredients in first section

and place in a greased 2 1/2 quart baking

container.

2. Mix together remaining ingredients and

pour over meat and vegetables.

3. Bake at 425°F/218°C for 45 minutes or

until done.

2. Melt butter and mix with bread crumbs.

Sprinkle on top.

Makes 4 servings.

3. Bake at 425°F/218°C for 30 minutes or

until done.

Makes 6 servings.

- 52 -

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Potato Wedges

potatoes, medium

Breakfast Casserole

sausage, cooked

bread, cubed

1/2 lb

3 slices

3/4 cup

Italian dressing mix*, dry

butter flavored spray

*any flavor may be used

Method

7 oz pkg

cheddar cheese, shredded

eggs

milk

1 cup

1/4 tsp

1 tsp

salt

1. Cut each potato lengthwise into 8

wedges.

prepared mustard

cayenne pepper

1/8 tsp

2. Coat wedges with butter spray and lightly

coat with Italian dressing mix.

Method

3. Bake on a greased baking pan at

450°F/232°C for 35 minutes or until

done.

1. Place bread cubes into greased 8 x 8

inch baking pan.

2. Beat eggs; add remaining ingredients,

mixing well. Pour over sausage mixture.

Makes 4 servings.

3. Bake at 425°F/218°C for 20 minutes or

until done.

Paprika Chicken

Makes 6 servings.

chicken breast, halves

onion, chopped

1/2 cup

1 1/2 cups

1 tsp

mushrooms, fresh — sliced

paprika

cream of chicken soup

salt and pepper to taste

10 3/4 oz

Easy Apple Pie

Method

apples, sliced 1/4 inch

cinnamon

3 cups

1 tsp

1. Cut chicken into cubes and mix with

remaining ingredients.

2. Place in a greased 8 x 8 inch baking

container.

milk

1/3 cup

1 1/2 TBL

butter, melted

eggs, slightly beaten

sugar

3. Bake at 350°F/177°C for 1 hour or until

done.

2/3 cup

1/3 cup

Serve over rice. Makes 4 servings.

biscuit mix, like Bisquick

butter, melted

biscuit mix

2 TBL

1 cup

Rice & Mushrooms

regular rice, uncooked

consumme beef soup

French onion soup

mushrooms

1 cup

brown sugar

1/2 cup

1 can

Method

1 can

1 sm can

1/4 cup

1. Place apple slices in a greased 8 x 8

inch baking pan and sprinkle with cinna-

mon.

butter

Method

2. Blend second set of ingredients together

until smooth.Pour batter over apples.

1. Mix all ingredients together and place in

an 8 x 8 inch greased baking pan.

2. Bake at 350°F/177°C for 1 hour or until

done.

3. Blend remaining ingredients together and

sprinkle over the top; pat down evenly.

4. Bake at 350°F/177°C for 30 minutes or

until done.

Makes 6 servings.

- 53 -

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CLEANING INSTRUCTIONS

The following illustrations are for information purposes only.You may find your breadmaker looks

different, however, the steps for operation are the same.

CLEANING (Always unplug unit)

ANY SERVICING REQUIRING DISASSEMBLY, OTHER THAN THE CLEANING DESCRIBED

BELOW, MUST BE PERFORMED BY AN AUTHORIZED SERVICE REPRESENTATIVE.

UNAUTHORIZED SERVICE WILLVOID YOUR WARRANTY.

To assure optimum safety, keep unit clean, free of grease and food buildup.

• Avoid using any cleaning agents other

than dish detergent.

• DO NOT IMMERSE the bread pan in water.

Fill the pan with hot soapy water and allow

it to soak for

up to 30 minutes.Wash

it with a nylon bristle

• Do not use steel wool or other abrasive

materials.

• Do not wash any parts in the dishwasher.

brush or cloth and

dry thoroughly.

• Clean bake/broil pan, wire rack and cover

with a mild non-abrasive cleaner and a

plastic scouring pad. Rinse and dry thor-

oughly.

• Do not place bread pan in conventional

oven.

• Wipe the shaft of the bread pan with a

soft cloth or sponge to prevent damage

to the seal packing. Allow to dry before

storing the pan inside the machine.

• Do not use metal utensils inside the

bread pan.They will damage the non-stick

coating.

NOTE: The non-stick coating may change

color over time.This is caused by moisture

and steam and in no way affects

performance.

• It is not necessary to remove the

kneading blade for cleaning. But if you

wish to, it must be removed after each

use otherwise it will become very difficult

to remove.

• Wipe the exterior with a damp dishcloth

after each use.

• Do not immerse the appliance in or

splash with water.

• After using, cool and wipe out the oven

interior with a damp dishcloth or plastic

scouring pad. Do not rub too hard as the

surface can be scratched.

• To remove, fill the pan with hot soapy

water and allow it to soak for up to 30

minutes.Wash it with a nylon bristle

brush or cloth and dry thoroughly.

• Clean door glass with glass cleaner or

mild detergent using a damp cloth or

plastic scouring pad.

• Rinse and dry thoroughly before closing

door.

STORING

• Be sure the Breadmaker’s Hearth is completely cooled before storing.

• All removable parts should be thoroughly cleaned and dried.

• Store with door closed.

- 54 -

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BEFORE CALLING FOR SERVICE

Ⅲ Bread and Dough Questions and Answers

Questions

Answers

Why does the height and shape

of bread differ in each loaf?

The height and shape of bread may differ

depending on the ingredients, room

temperature and length of the delay

program. Also accurate measurement of

ingredients is essential to make delicious

bread.

The bread has an unusual

aroma.Why?

Stale ingredients or too much yeast may

have been used. Always use fresh

ingredients. Accurate measurements are

essential to make delicious bread.

This can happen as the kneading blade is

detachable. Use a non-metal utensil to

remove it.

The kneading blade comes out

with the bread.

Caution: The kneading blade will be hot.

The bread has a floured corner.

Sometimes flour in the corner of the bread

pan may not have been completely

kneaded into the dough. Scrape it off with

a knife.

Longer delay times could alter the baking

results.

Why can the timer not be set for

more than 13 hours?

No. If there is too little in the bread pan,

the kneading blade cannot knead well

enough. If there is too much, bread swells

out of the bread pan.

Can ingredients be halved or

doubled?

Yes. Be sure to deduct the same

measurement of water or equal liquid

substitution. Fresh milk is not

recommended when using the delay

program, because it may spoil while sitting

in the bread pan.

Can fresh milk be used in place

of dry milk?

- 55 -

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Ⅲ Checklist for Bread and Dough

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Ⅲ Suggestions

The following suggestions have a corresponding number found on the checklist. Be sure to read both.

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SERVICE INFORMATION

Please refer to warranty statement to determine if in-warranty service applies.

This appliance must be serviced by a Toastmaster authorized service center. Unauthorized service will

void warranty. Consult your phone directory under “Appliances-Household-Small-Service and Repair”,

or call 1-800-947-3744.

If an authorized service center is not available locally, your appliance may be returned postage prepaid

to our National Service Center at the address shown in the warranty statement. Products must be

adequately protected to avoid shipping damage.Surround your appliance with three inches of protective

padding and include a note explaining the problem you have experienced.We recommend insuring your

package.No C.O.D. shipments accepted.

SPECIFICATION

Power supply

120 V ~ 60 Hz

1500 Watts

Heater

Power

Consumption

Kneading Motor

100 Watts

Dimension (WxDxH)

Weight

24 inches x 15 inches x16 inches

24 Pounds

- 58 -

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RECIPE INDEX

BAKE

CAKE AND QUICK BREAD

Breakfast Casserole ................................53

Corn and Macaroni Rice..........................51

Curry Beef Fried Rice ..............................51

Easy Apple Pie ........................................53

Fiesta Corn Bread....................................51

Hashbrown Casserole..............................53

Mexican Chicken......................................51

Noodle Burger Bake ................................52

Paprika Chicken ......................................53

Pork Cantonese Casserole......................52

Potato Wedges ........................................53

Rice & Mushrooms ..................................53

Scalloped Tuna ........................................52

Toffee Bars ..............................................52

Banana Nut Cake ........................................48

Cheddar Loaf Quick Bread ..........................47

Pineapple Coconut Pound Cake..................47

Spiced Apple Pound Cake............................47

Spiced Zucchini Quick Bread ......................47

Sweet Corn Bread ........................................46

DAY OLD BREAD

Bread Pudding ........................................29

Breaded Pineapple ..................................29

Crunchy Bread Snacks ............................29

DOUGH

Almond-Cherry Coffee Cake....................39

Bagels ......................................................38

Banana Wheat Bagels ............................38

Buttermilk Rolls ........................................32

Challah Braid............................................36

Cinnamon Rolls........................................40

Cheesy Garlic Rolls ................................34

Cheesy Mexican Pretzels ........................41

Dinner Rolls..............................................31

Foccacia Bread ........................................33

French Bread............................................35

French Loaf..............................................35

French Onion Bread ................................35

French Rolls ............................................35

French Twists............................................35

Pepperoni Pretzels ..................................41

Pita Pockets..............................................36

Pizza Crust ..............................................37

Refreshing Rolls ......................................32

Soft Pretzels ............................................41

Sticky Breakfast Rolls ..............................40

Wheat Dinner Rolls ..................................34

Whole Wheat Pizza Crust........................37

ROASTING/BAKING CHART ..50

BREAD

Buttermilk ................................................24

Caraway Rye............................................26

Cheese Onion ..........................................25

Cinnamon Raisin......................................24

Corn..........................................................26

Cranberry ................................................24

Double Chocolate ....................................28

Dill ............................................................25

Fat FreeWhite..........................................24

French ......................................................24

French Variation ......................................24

Hearty Nut................................................27

Italian Herb ..............................................25

Jalapeño ..................................................25

Onion Rye ................................................27

Peanut Butter Honey................................27

Pesto ..4......................................................25

MARINADE

Curry Yogurt ............................................49

Lemon Oriental ........................................49

Mexicali ....................................................49

Red Wine..................................................49

Spicy Herb................................................49

Szuechuan ..............................................49

Potato ......................................................25

Pumpernickel ..........................................27

Rosemary, Garlic, Tomato ......................28

Russian Kulich..........................................28

Seed Bread ..............................................27

MIXING

Amaretto Raisin Cookies ........................43

Butter Cookies..........................................44

Chocolate Sugar Cookies........................44

Dumplings ................................................43

Oatmeal Raisin Cookies ..........................43

Pasta ........................................................42

Pie Crust ..................................................43

Sour Cream, Onion & Chives ..................28

White........................................................23

White Wheat ............................................26

Whole Wheat ..........................................26

BROIL CHART ..................................49

- 59 -

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ONE YEAR LIMITED WARRANTY

Toastmaster Inc. warrants this product, to original purchaser, for one year from purchase date

to be free of defects in material and workmanship.

This warranty is the only written or express warranty given by Toastmaster Inc. This warranty

gives you specific legal rights. You may have other rights which vary from state to state. ANY

OTHER RIGHT WHICH YOU MAY HAVE, INCLUDING ANY IMPLIED WARRANTY OF

MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE IS LIMITED IN

DURATION TO THE DURATION OF THIS WARRANTY.

Defective product may be brought or sent (freight prepaid) to an authorized service center listed

in the phone book, or to Service Department, Toastmaster Inc., 708 South Missouri St.,

Macon, MO 63552, for free repair or replacement at our option.

Your remedy does not include: cost of inconvenience, damage due to product failure, trans-

portation damages, misuse, abuse, accident or the like, or commercial use. IN NO EVENT

SHALL TOASTMASTER INC. BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL

DAMAGES.

Some states do not allow limitations on how long an implied warranty lasts, or allow the

exclusion or limitation of incidental or consequential damages, so the above limitations or

exclusions may not apply to you.

For information, write Consumer Claims Manager, at the Macon address. Send name,

address, zip, telephone area code and daytime number, model, serial number, and purchase

date.

KEEP DATED SALES RECEIPT FOR WARRANTY SERVICE.

Keep this booklet. Record the following for reference:

Date purchased ___________________________________________________

Model number ____________________________________________________

National Service Center

708 South Missouri St., Macon, MO 63552

In USA and Canada call:

Consumer Service 1-800-947-3744

Consumer Parts 1-800-947-3745

Hours: 8:00 a.m.- 4:30 p.m.CST

PART NO. 31736P01

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