READ AND SAVE THESE INSTRUCTIONS
WARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal
injury or death. Please follow all safety instr uctions.
Brea d Box ™ Plus Brea d Ma ker
Use and Care Guide - Model TBR2
™
• FAST BAKE PROGRAM FOR FRESH BREAD IN UNDER 1 HOUR
• 41 BREAD PROGRAMS INCLUDING WHOLE WHEAT AND DOUGH
• HORIZONTAL NON-STICK LOAF PAN
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• WAKE UP TO FRESH BREAD - 13 HOUR DELAY TIMER
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:
•
•
•
•
•
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Read all instructions before using this 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 or bread.
Close supervision is necessary when this appliance is used near children.
This appliance is not for use by children. Keep out of reach of children.
Unplug from outlet when not in use and before cleaning. Allow to cool before attaching or remov-
ing parts.
•
•
Avoid touching moving parts. Do not remove the bread pan during operation. Stop pad must be
pressed if bread pan is to be removed before completion.
Do not operate the appliance with a damaged cord or plug, or after the appliance malfunctions,
or has been dropped or damaged in any manner. Return appliance to the nearest authorized ser-
vice facility for examination, repair, electrical or mechanical adjustment.
•
•
•
•
•
•
•
•
•
•
Do not use outdoors or while standing in damp area.
Do not let cord hang over edge of table or counter or touch hot surfaces.
Do not place on or near a hot gas or electric burner or in a heated oven.
To unplug, grip the plug and pull out from the wall outlet. Never pull on the cord.
Do not unplug while unit is in operation.
Do not use appliance except as indicated in these instructions.
Use accessory attachments only if recommended by Toastmaster Inc.
Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts.
Bread maker must be placed at least 4 inches (10.2 cm) from walls and edge of counter.
Do not cover bread maker with anything which would prevent the steam from escaping. This may
cause warpage, discoloration, malfunction or even fire.
SAVE THESE INSTRUCTIONS
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 hard-
ware 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 bread maker may not oper-
ate properly. The bread maker 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 electri-
cian. Do not attempt to defeat this safety feature.
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BEFORE YOUR FIRST USE
Please fill out information that follows warranty.
Unpack and clean bread maker; see CLEANING AND STORING.
Place bread maker on a dry, stable surface away from burners and away from areas where cooking
grease or water may splatter onto it. Avoid placing it where it may tip over during use. Place on back of
counter top.
The bread maker 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
bread maker may be damaged. The maximum amount of ingredients to be used is as follows.
Bread programs — approximately 4 cups
Dough program — 4 2/ 3 cups
During first use, this product may smoke and/ or emit an odor from mineral oils used in manufacturing.
This is normal for a newly manufactured appliance. Before first use, operate empty on the fast bake pro-
gram to burn off the manufacturing oils.
Ⅲ
POWER OUTAGE
Your Bread Box™ bread maker has a 7-minute power interrupt feature. If the electricity goes off, the mem-
ory will store the course in process for up to 7 minutes. If the power comes back on within this time, the
course will resume where it left off. If the bread maker loses power for more than this time and you are
using any dairy products, perishables or meat in your bread, you should discard the contents of the
recipe and start again with new fresh ingredients due to health and sanitary considerations.
For non-perishable recipes you may try starting the bread maker at the beginning of the course again
for all courses except fast bake. 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 bak-
ing 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 will sound hollow when tapped on top of the loaf if it is done.
If you are using the fast bake course or if the bread has already begun to bake when the outage occurs,
you must begin with new ingredients.
The power interrupt will not cover power surges. If you experience frequent power surges, use a surge
protector.
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BREAD MAKER INTRODUCTION
Ⅲ PARTS
3.
4.
2.
5.
6.
1.
7.
8.
1.) Baking Chamber (not shown)
2.) Lid
3.) Viewing Window
9.
4.) Control Panel
5.) Air Exhaust (not shown)
6.) Handle
10.
7.) Power Cord
8.) Power Plug
11.
9.) Kneading Blade
10.) Bread Pan Handle
11.) Bread Pan
12.
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Ⅲ CONTROL PANEL
NOTE: When using the touchpad controls, be sure to press the pad until you hear a beep.
NOTE: When a bread maker is packaged for shipment, a clear plastic film is placed over the con-
trol panel; carefully peel it off.
• Indicates the Program number selected.
DISPLAY
WINDOW
• Indicates the LOAF SIZE selected. The indicator arrow is on the left side.
• Indicates the CRUST COLOR selected.
• Indicates minute-by-minute baking time countdown.
• Indicates delay, baking time selected.
• Use when setting the TIMER to delay baking.
TIMER
• Press
later.
and
arrows to set timer for delayed completion up to 13 hours
• Arrows will move time up or down in 10-minute increments. Press and
hold button for faster movement. TIMER is not available on some cycles,
please check the Total Time in the PROGRAM SPECIFICATION CHART.
• Press to select the baking cycle of your choice. The selected cycle automat-
ically assigns the time needed to complete the process.
PROGRAM
• Press to select the CRUST COLOR.
• Light “L”, Medium “P”, Dark “H”.
CRUST
COLOR
• Press to select the LOAF SIZE. 1.0 lb., 1.5 lb., 2.0 lb.
LOAF SIZE
• Press to start operation or begin TIMER countdown for delayed completion.
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• Press and hold until you hear a beep to stop operation or to cancel a
START/
Ⅲ FEATURES
PROGRAM SELECT
The control panel will let you choose different programs, crust color and loaf size for some programs.
All programs except CAKE and BAKE contain a beep to check the dough ball, to add additional ingredients
(i.e., raisins, nuts, and spices) or to stir ingredients.
BASIC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Use these programs for basic bread recipes and
most prepackaged bread mixes. You may choose
light, medium or dark crust color.
WHOLE WHEAT . . . . . . . . . . . . . . . . . . . . . . . . . . . If a recipe contains more than 50% whole wheat
flour or when instructed in the recipe, use this pro-
gram.
FRENCH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program is best suited for breads low in fat
and sugar, which results in a crisp crust and
coarse, chewy interior.
SWEET . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program works best if a recipe is high in fat,
sugar, eggs or cheese.
FAST BAKE™ 1.5 lb. . . . . . . . . . . . . . . . . . . . . . . . Make a 1.5 lb. loaf of bread in less than one hour
by using this program. Simply use the special
instructions and recipes found in the fast bake
bread sections of this recipe book.
FAST BAKE™ 2.0 lb. . . . . . . . . . . . . . . . . . . . . . . . Make a 2.0 lb. loaf of bread in less than one hour
by using this program. Simply use the special
instructions and recipes found in the fast bake
bread sections of this recipe book.
CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program is used for recipes that contain bak-
ing powder or baking soda rather than yeast to
make bread or cake rise. Cake recipes must be
specially designed for this setting.
DOUGH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program is used to prepare dough for making
bread or rolls which are shaped before baking in
a conventional oven.
BAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program is used for baking breads or cakes
for longer times.
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Ⅲ PROGRAM SPECIFICATIONS CHART (approximate times)
Loaf
1st
1st Display 2nd 2nd
Final
Keep
Size Total Delay Rest Knead Rise time for Knead Rise Rest Rise Bake Warm
lb. Time Timer Min. Min. Min. beep** Min. Min. Sec. Min. Min. Min.
BASIC
1.0 2:50 13:00
1.5 3:00 13:00
2.0 3:10 13:00
1.0 4:00 13:00 30
1.5 4:10 13:00 30
2.0 4:20 13:00 30
1.0 3:40 13:00
1.5 3:50 13:00
2.0 4:00 13:00
1.0 2:40 13:00
1.5 2:50 13:00
2.0 3:00 13:00
1.5 :58 N/ A
2.0 :58 N/ A
1.5 1:43 N/ A
2.0 1:43 N/ A
1.5 1:30 13:00
2.0 1:30 13:00
:60 N/ A
10
10
10
10
10
10
18
18
18
10
10
10
13
9
20
20
20
25
25
25
40
40
40
5
2:15
2:25
2:35
2:50
3:00
3:10
2:37
2:47
2:57
2:20
2:30
2:40
:57
15
15
15
20
20
20
22
22
22
20
20
20
20
20
20
30
30
30
20
20
20
30
30
30
10
9
30
30
30
30
30
30
30
30
30
30
30
30
55
55
55
70
70
70
60
60
60
55
55
55
50
60
70
55
65
75
60
70
80
40
50
60
35
40
90
90
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
WHOLE WHEAT
FRENCH
SWEET
5
5
FAST BAKE
FAST BAKE
:57
3
5
5
5
5
N/ A
N/ A
1:12
1:12
5
5
CAKE
3
5
20
20
60
60
DOUGH
BAKE
5
60
60
**Display time for beep tells you when to add additional ingredients, i.e. raisins or nuts, during all
programs except CAKE and BAKE. Use this time to check dough ball and scrape ingredients from
sides of pan.
The beeper sounds when baking is complete. If you want to serve bread that has just been baked,
press STOP pad and remove. You may remove the bread or leave it in the bread maker. If left, it will
automatically be kept warm for up to 1 hour during the keep warm process on all bake cycles except
fast bake. The display window will show 0:00, and the colon will flash. At the end of keep warm,
the display window will indicate last program selected.
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HELPFUL HINTS FOR BREAD AND DOUGH
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 ingredients except liquids must be at room temperature and liquids should be approxi-
mately 80°F/ 27°C (baby bottle temperature). When preparing bread for the Fast Bake program, all
liquid temperatures must be 110°-115°F/ 43°-46°C. 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 difference in your
results.
When you are measuring liquids, use a clear
glass or plastic liquid measuring cup. To
ensure accuracy, set the measuring cup on the
counter top and read the measurement at eye
level.
To measure your flour, spoon it lightly into a
standard dry ingredient measuring cup and
level it with a straight edge. Also, do not
shake the cup or tap it on the counter top. Do
not scoop the flour with the measuring cup as
this tends to pack more flour than the recipes
call for.
Use standard measuring spoons and level
with a straight edge.
Measurement/ Conversion Chart
1 1/ 2 tsp = 1/ 2 TBL
3 tsp = 1 TBL
1/ 2 TBL = 1 1/ 2 tsp
2 TBL = 1/ 8 cup
8 TBL = 1/ 2 cup
12 TBL = 3/ 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
4 TBL = 1/ 4 cup
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 should check the
dough ball at the beep during the kneading process, see program specifications. At this point, the
ball should be round, smooth-textured, soft and slightly tacky to the touch. When touched it will
leave a little dough on your finger. Push down any dough or flour that may be on the sides of the
pan. If it does not form a ball and is more like a batter, add 1 tablespoon of bread flour at a time
until it reaches the appropriate consistency. On the other hand, if the mixture is too dry to form a
9
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ball, forms more than one ball, or is a ball but not soft and slightly tacky, 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 load of bread.
When preparing bread in the Fast Bake program, the dough ball will be a very soft, loose ball with
a smooth texture and will be sticky to the touch. When touched it will leave dough on your finger.
Ⅲ INGREDIENTS:READ BEFORE SHOPPING
Yeast: The Number One Ingr edient
®
For all programs except Fast Bake we used RED STAR Active Dry Yeast when we developed 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.
When developing the fast bake program, we found that Quick• Rise or Bread Machine must be
used. They may be substituted in equal amounts. You will find that this program requires more yeast
than other programs.
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 for up to 6 weeks or freezing
it for up to 6 months. 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. The yeast mixture should not be used for the fast
bake program.
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°-115°F/ 43°-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
ToastmasterBread Maker 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°-115°F/ 43°-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 Bread
Maker 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.
Flour: Bread Flour is Essential for Br ead
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 compen-
sate for climactic changes in different regions to ensure an excellent loaf.
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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 bread maker and quickly loses its ability to stretch well. As a result, bread made
from all-purpose flour will be smaller and more 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 bread maker.
Fat: Dough Enhancer and Conditioner
Our recipes were developed using vegetable oil. You may use any type of oil or substitute in equal
proportions solid shortening or real butter (divide them into small pieces). We have found no
noticeable difference in flavor but the crust may be more crisp with real butter. We do not recom-
mend the use of margarine as it tends to make the crust tough.
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. For all
programs except fast bake, it is very important that the liquid temperature is 80°F/ 27°C. With this
water temperature, the yeast activates gradually to accommodate these programs.
When preparing bread using the fast bake program, all liquid temperatures must be 110°-
115°F/ 43°-46°C. The warmer temperature is necessary for the yeast to activate quickly to accom-
modate this specially designed program.
Eggs are also considered part of the total liquid amount. Eggs should be at room temperature.
When removing them from the refrigerator, place whole uncracked eggs in a bowl of warm water
for 15 minutes to bring to room temperature.
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 cinnamon and garlic to the dough in a bread maker, 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. For more flavor, use cinnamon and garlic as
spread for the bread rather than adding to the dough.
Fruits and Vegetables: Add Flavor and Nutrition
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.
11
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Salt: Regulates Yeast Activity
Salt is necessary to control the activity of yeast, causing 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 more coarse and/ or uneven.
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. 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 SUBSTITUTES
In our test kitchen, we experimented with these ingredient substitutions. We do want to mention that
your results may vary from ours. If you would like to try other substitutions, there are several helpful
hint books available from retail stores to assist you. Of course, we cannot guarantee their results.
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.
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 for all bread
programs except fast bake. The dry milk may then be eliminated all together. The loaf will be slightly
smaller.
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
more coarse.
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.
Wheat Flour
For gluten-free bread recipes refer to gluten-free bread section.
Yeast
We used RED STAR Yeast to develop our recipes. However, any brand may be used.
Refer to yeast ingredient section for other yeast substitutes.
Ⅲ BREAD MIXES AND OTHER COOK BOOKS
Use mixes labeled for up to 2 pound loaves. For best results, use the basic 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. Bread maker helpful hints and recipe books are available at book
and retail stores. They offer a wide variety of recipes. Refer to the features section of this book for
the best bread program to use for other recipes. Minor adjustments may be necessary for best
results.
12
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Ⅲ HIGH ALTITUDE
High elevations may make dough rise faster. We recommend that you try the recipe as it is printed
first. The dough ball should be round, smooth-textured, soft and slightly tacky to the touch. If you
find the results are unsuccessful, decrease your yeast 1/ 4 teaspoon at a time. You may also have to
increase the liquid because of the drier air; start with 1 tablespoon 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 unless specified otherwise in the recipe.
Ⅲ FREEZING BAKED BREAD
When freezing bread 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.
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
or from RED STAR® YEAST & PRODUCTS (1-800-445-4746).
(1-800-947-3744)
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PROGRAMMING
Ⅲ PROGRAMMING BREAD MAKER PROGRAMS
The following are the general steps for using the bread maker. Depending on the program or recipe
that you choose, some steps may not apply or there may be additional steps. Refer to the Breads,
Fast Bake Breads, Cakes and Doughs sections.
Add all ingredients to the pan in the order listed in the recipe.
The illustrations in this use and care guide are for information purposes only. You may find your
bread maker looks different, however, the steps for operation are the same.
Open the lid and remove the
Mount the kneading blade on
the shaft, flat side down.
1 bread pan by pulling straight
2
up, using the handle.
Place all ingredients, except
yeast, in bread pan in the order
Insert bread pan and push down
4
on rim until it snaps securely into
place. Fold handle down.
3
listed. 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 counter top
to settle the ingredients. Add
yeast on top.
If the pan does not snap securely into
place, remove bread pan. Wearing
oven mitts, place fingers behind bread
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pan clips and gently pull away from
Close the lid. Plug into
120 V ~ 60 Hz outlet.
The bread maker dis-
Press the START/ STOP button.
The time left for the program to
be finished is displayed. The
5
7
play indicator will default to
1P and then 3:00.
timer will count down in one minute
increments. All pro-
grams except
CAKE and BAKE
will beep to addi-
Press the PROGRAM button to
choose the desired program. Each
6
time the PROGRAM button is
pressed, you will hear a beep and the
number in the display window will
advance to the next program.
Press the CRUST COLOR button to
choose crust color desired. When you
press the button, you will hear a beep
and the display window will show the
color selected.
tional ingredients
during the second
knead. Opening
the lid will not stop
the kneading. Add
ingredients quickly
and evenly over
dough. Quickly
close the lid to prevent heat loss. At
this time also check the dough ball
and use a rubber spatula to scrape
ingredients from the sides of the pan.
L = Light color
P = Medium color
H = Dark color
Press the LOAF SIZE button to
choose the desired loaf size. When
you press the button, you will hear a
beep and the display window will
show the size of the loaf selected.
The beeper will sound when the
bread is done. Press the
Turn the bread pan upside down
and shake to release the bread.
8
9
START/ STOP button and hold it
until you hear a beep. Remove the
bread pan using oven mitts. If you do
not stop the unit and remove the
bread, it will automatically go into the
keep warm process on all programs
except for Dough. Your bread will be
kept warm for 1 hour. The bread
machine will beep every 5 minutes.
You may remove the bread pan at
any time during the keep warm cycle.
To turn off the keep warm feature
before the 1 hour is up, press the
START/ STOP
Place the
bread upright
on a wire rack
to cool 20-30
minutes before
cutting. This
allows the
steam to
escape. Be
sure to remove
the kneading
blade from the
bread.
button and hold
it until you hear
a beep.
CAUTION:
•
The bread pan, kneading blade
and bread will be very hot.
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Ⅲ PROGRAMMING DELAY TIMER
The delay timer can be set to delay bread making up to 13 hours. At the selected time, delicious
bread will be ready. The delay works for all programs except FAST BAKE, CAKE and BAKE.
Add all ingredients to the bread pan in the order listed. It is critical to add the yeast last on top of
the flour, and away from liquid. This will keep the yeast from activating until the bread maker starts
to mix.
Select the PROGRAM, CRUST COLOR and LOAF SIZE. Before pressing START, set the TIMER for
the amount of time you want to wait before the bread is done.
EXAMPLE: It is 9:00 p.m. now. The bread is to be ready at 6:30 a.m. the next morning. Set
the timer for 9:30, because there are 9 hours and 30 minutes between 9:00 p.m. and 6:30
a.m.
1. When pressed, the time will
NOTE: The bread maker will start when
advance in 10 minute increments. the timer has counted down to the start
time for the program selected to begin.
2. When constant pressure is
applied to the pad, the time will
advance quickly. Once you count
up to 13:00 hours, the timer
starts over again at 4:00 hours.
3. Press the Start pad. The time is
set, and the colon blinks. After
one minute, 9:29 is displayed,
and the timer continues to count
down in 1 minute increments.
Colon will blink
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RECIPES
■ BREAD . . . AS EASY AS 1 - 2 - 3
1. Add ingredients to the bread pan in the order listed. Refer to the Helpful Hints for Bread and Dough
for measuring information. Place the bread pan in the bread maker.
2. Close the lid. Select the bread program, choose the Loaf Size and press Start.
3. When finished baking, remove bread pan from the bread maker. Invert and shake to remove the loaf.
Allow loaf to cool standing upright on a wire rack before slicing.
FOOD GUIDE PYRAMID
A Guide To Daily Food Choices
KEY
● Fat (naturally occurring and added)
▼ Sugars (added)
Fats, Oils & Sweets
Group
USE SPARINGLY
Meat, Poultry, Fish, Dry
Beans, Eggs, & Nuts
Group
Milk, Yogurt, & Cheese
Group
2-3 SERVINGS
2-3 SERVINGS
Fruit Group
Vegetable Group
3-5
2-4 SERVINGS
SERVINGS
Bread, Cereal,
Rice & Pasta
Group
6-11
SERVINGS
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Bread, cereal, pasta, crackers and other grain foods are low in fat and full of energy. The Food Guide
BREADS
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 bread maker baking and
may be helpful for any recipe.
1. Remove the bread pan from the bread maker. 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/ baby bottle temperature) 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 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. Smooth into all corners. Lightly tap pan on counter 3 times to settle all dry ingredients.
6. 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.
7. Place the bread pan into the bread maker. Push down on rim until it snaps into place. Close the lid.
8. Select PROGRAM, LOAF SIZE, CRUST COLOR and set TIMER to delay, or press START for immediate start.
9. At the beep during the kneading process, check the dough ball. It should be slightly tacky to the touch.
Add more water or flour if necessary; see Dough Ball. At this time, push down any dough or flour that
may be on the sides of the pan.
10. When the beeper sounds, the bread has finished baking and the keep warm cycle will start. The display
window will show 0:00, and the colon will flash.
11. Press Stop and use oven mitts to carefully remove the bread pan at any time during the keep 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 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.
13. If bread loaf does not easily release from pan, allow it to sit on a heat resistant surface 5 minutes, then
remove. When the bread has completely cooled, approximately 1 hour, store in an air tight container.
14. UNPLUG UNIT BEFORE CLEANING. DO NOT IMMERSE THE BREAD PAN IN WATER, see CLEANING
AND STORING.
18
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1 lb. loaf
1.5 lb. loaf
2 lb. loaf
Egg(s), room temperature plus
1
2
3
enough Water 80°F/ 27°C to equal
Oil
3/ 4 cup
1 TBL
1 cup
2 TBL
1 cup + 7 TBL
3 TBL
Sugar
Salt
Bread Flour
1 TBL
1 tsp
2 1/ 4 cups
1 1/ 2 tsp
2 TBL
3 TBL
2 tsp
4 cups
1 TBL
1 1/ 2 tsp
3 cups
2 1/ 4 tsp
®
RED STAR Active Dry Yeast
or
®
RED STAR
QUICK RISE™ Yeast
or
Bread Machine Yeast
1 tsp
1 tsp
1 1/ 2 tsp
1 1/ 2 tsp
2 tsp
2 tsp
Program: BASIC
1 lb. loaf
1.5 lb. loaf
2 lb. loaf
Water 80°F/ 27°C
Oil
3/ 4 cup
4 tsp
1 cup
2 TBL
1 1/ 3 cups
3 TBL
Honey
Salt
Oatmeal
Oat Bran
Whole Wheat Flour
2 TBL
3 TBL
1 tsp
1/ 2 cup
1/ 4 cup
2 cups
2 1/ 4 tsp
1/ 4 cup
1 1/ 2 tsp
2/ 3 cup
1/ 3 cup
2 2/ 3 cups
1 TBL
1/ 2 tsp
1/ 3 cup
3 TBL
1 1/ 2 cups
1 1/ 2 tsp
®
RED STAR Active Dry Yeast
or
®
RED STAR
QUICK RISE™ Yeast
or
Bread Machine Yeast
1 tsp
1 tsp
1 1/ 2 tsp
1 1/ 2 tsp
2 tsp
2 tsp
Program: BASIC
19
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1 lb. loaf
1.5 lb. loaf
2 lb. loaf
Water 80°F/ 27°C
Oil
3/ 4 cup
4 tsp
1 cup
2 TBL
1 1/ 3 cups
3 TBL
Caraway Seeds
Brown Sugar
Salt
2 tsp
4 tsp
1 tsp
1 1/ 2 cups
3/ 4 cup
1 1/ 2 tsp
1 TBL
2 TBL
1 1/ 2 tsp
2 cups
1 cup
4 tsp
3 TBL
2 tsp
2 1/ 2 cups
1 1/ 2 cups
1 TBL
Bread Flour
Medium Rye Flour
®
RED STAR Active Dry Yeast
2 1/ 4 tsp
or
®
RED STAR
QUICK RISE™ Yeast
or
Bread Machine Yeast
1 tsp
1 tsp
1 1/ 2 tsp
1 1/ 2 tsp
2 tsp
2 tsp
Program: BASIC
1 lb. loaf
1.5 lb. loaf
2 lb. loaf
Water 80°F/ 27°C
Oil
3/ 4 cup
4 tsp
1 cup
2 TBL
1 1/ 3 cups
3 TBL
Dry Onion Soup Mix
Sugar
4 tsp
2 tsp
2 TBL
1 TBL
3 TBL
4 tsp
Bread Flour
RED STAR Active Dry Yeast
2 1/ 4 cups
1 1/ 2 tsp
3 cups
2 1/ 4 tsp
4 cups
1 TBL
®
or
®
RED STAR
QUICK RISE™ Yeast
or
Bread Machine Yeast
1 tsp
1 tsp
1 1/ 2 tsp
1 1/ 2 tsp
2 tsp
2 tsp
Program: BASIC
20
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1 lb. loaf
1.5 lb. loaf
2 lb. loaf
Water 80°F/ 27°C
Pesto, room temperature
Dry Milk
2/ 3 cup
2 TBL
1 TBL
1 cup
3 TBL
4 tsp
1 1/ 3 cups
1/ 4 cup
2 TBL
Sugar
1 TBL
4 tsp
2 TBL
Salt
Bread Flour
RED STAR Active Dry Yeast
1/ 2 tsp
2 cups
1 1/ 2 tsp
3/ 4 tsp
3 cups
2 1/ 4 tsp
1 tsp
4 cups
1 TBL
®
or
®
RED STAR
QUICK RISE™ Yeast
or
Bread Machine Yeast
1 tsp
1 tsp
1 1/ 2 tsp
1 1/ 2 tsp
2 tsp
2 tsp
Program: BASIC
1 lb. loaf
1.5 lb. loaf
2 lb. loaf
Water 80°F/ 27°C
Feta Cheese, room temperature
Dry Milk
2/ 3 cup
1 1/ 2 oz
4 tsp
3/ 4 cup + 2 TBL
2 1/ 4 oz
2 TBL
1 cup + 2 TBL
3 oz
3 TBL
Salt
Sugar
3/ 4 tsp
1 TBL
1 tsp
2 TBL
1 1/ 2 tsp
3 TBL
Cracked Black Pepper
Bread Flour
RED STAR Active Dry Yeast
2 tsp
2 1/ 4 cups
1 1/ 2 tsp
1 TBL
3 cups
2 1/ 4 tsp
4 tsp
4 cups
1 TBL
®
or
®
RED STAR
QUICK RISE™ Yeast
or
Bread Machine Yeast
1 tsp
1 tsp
1 1/ 2 tsp
1 1/ 2 tsp
2 tsp
2 tsp
Program: BASIC
21
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1 lb. loaf
1.5 lb. loaf
2 lb. loaf
Water 80°F/ 27°C
Oil
Molasses
3/ 4 cup + 1 TBL 1 cup + 1 TBL
1 1/ 3 cups
1/ 4 cup
1/ 4 cup
1 1/ 2 tsp
1 1/ 4 cups
2 1/ 2 cups
1 1/ 4 cup
4 tsp
2 TBL
2 TBL
3 TBL
3 TBL
1 tsp
Salt
1/ 2 tsp
3/ 4 cup
1 1/ 2 cups
3/ 4 cup
2 1/ 4 tsp
Bread Flour
Whole Wheat Flour
Mini-Shredded Wheat
1 cup
2 cups
1 cup
1 TBL
®
RED STAR Active Dry Yeast
or
®
RED STAR
QUICK RISE™ Yeast
or
Bread Machine Yeast
1 1/ 2 tsp
1 1/ 2 tsp
2 tsp
2 tsp
2 1/ 2 tsp
2 1/ 2 tsp
Program: WHOLE WHEAT
1 lb. loaf
1.5 lb. loaf
2 lb. loaf
Water 80°F/ 27°C
Oil
Brown Sugar
Salt
3/ 4 cup
2 TBL
2 TBL
1 tsp
2 1/ 4 cups
2 1/ 4 tsp
1 cup
3 TBL
3 TBL
1 1/ 2 tsp
3 cups
1 TBL
1 1/ 3 cups
1/ 4 cup
1/ 4 cup
2 tsp
4 cups
4 tsp
Whole Wheat Flour
®
RED STAR Active Dry Yeast
or
®
RED STAR
QUICK RISE™ Yeast
or
Bread Machine Yeast
1 1/ 2 tsp
1 1/ 2 tsp
2 1/ 4 tsp
2 1/ 4 tsp
1 TBL
1 TBL
Program: WHOLE WHEAT
22
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1 lb. loaf
1.5 lb. loaf
2 lb. loaf
Water 80°F/ 27°C
Oil
3/ 4 cup
1 TBL
1 cup
4 tsp
1 1/ 3 cups
2 TBL
Molasses
1 TBL
4 tsp
2 TBL
Sugar
1 TBL
4 tsp
2 TBL
Salt
1 tsp
1 1/ 2 tsp
1/ 3 cup
1 cup
1 3/ 4 cups
4 tsp
2 tsp
Medium Rye Flour
Whole Wheat Flour
Bread Flour
Unsweetened Cocoa
Instant Coffee
1/ 4 cup
3/ 4 cup
1 1/ 3 cups
1 TBL
1 tsp
1 1/ 2 tsp
1/ 2 cup
1 1/ 3 cups
2 1/ 3 cups
2 TBL
2 tsp
1 TBL
1 1/ 2 tsp
2 1/ 4 tsp
®
RED STAR Active Dry Yeast
or
®
RED STAR
QUICK RISE™ Yeast
or
Bread Machine Yeast
1 tsp
1 tsp
1 1/ 2 tsp
1 1/ 2 tsp
2 tsp
2 tsp
Program: WHOLE WHEAT
1 lb. loaf
1.5 lb. loaf
2 lb. loaf
Water 80°F/ 27°C
Oil
Dark Molasses
Salt
1 cup
1 1/ 3 cups
2 TBL
3 TBL
1 3/ 4 cups
3 TBL
1/ 4 cup
1 1/ 2 tsp
2 cups
1/ 3 cup
2/ 3 cup
2/ 3 cup
2 cups
1 TBL
2 TBL
3/ 4 tsp
1 cup
3 TBL
6 TBL
6 TBL
1 cup
1 tsp
Bread Flour
Cracked Wheat
Wheat Bran
Wheat Germ
Whole Wheat Flour
1 1/ 2 cups
1/ 4 cup
1/ 2 cup
1/ 2 cup
1 1/ 2 cups
1 TBL
®
RED STAR Active Dry Yeast
2 1/ 4 tsp
4 1/ 2 tsp
or
®
RED STAR
QUICK RISE™ Yeast
or
Bread Machine Yeast
1 1/ 2 tsp
1 1/ 2 tsp
2 1/ 4 tsp
2 1/ 4 tsp
1 TBL
1 TBL
Program: WHOLE WHEAT
23
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1 lb. loaf
1.5 lb. loaf
2 lb. loaf
Water 80°F/ 27°C
Sugar
Salt
1 cup
2 tsp
1 tsp
3 cups
2 1/ 4 tsp
1 1/ 3 cups
2 1/ 4 tsp
1 1/ 4 tsp
4 cups
1 2/ 3 cups
2 1/ 2 tsp
1 1/ 2 tsp
5 cups
Bread Flour
®
RED STAR Active Dry Yeast
2 1/ 4 tsp
1 TBL
or
®
RED STAR
QUICK RISE™ Yeast
or
Bread Machine Yeast
1 1/ 2 tsp
1 1/ 2 tsp
2 tsp
2 tsp
2 1/ 2 tsp
2 1/ 2 tsp
Program: FRENCH
1 lb. loaf
1.5 lb. loaf
2 lb. loaf
Egg(s), room temperature plus
1
2
2
enough Milk 80°F/ 27°C to equal
Butter, room temperature
Sugar
3/ 4 cup
3 TBL
3 TBL
1 cup
1 1/ 4 cups
1/ 3 cup
1/ 3 cup
2 tsp
1 tsp
4 cups
1 TBL
1/ 4 cup
1/ 4 cup
1 1/ 2 tsp
3/ 4 tsp
3 cups
Salt
1 tsp
Lemon Peel
Bread Flour
1/ 2 tsp
2 1/ 4 cups
1 1/ 2 tsp
®
RED STAR Active Dry Yeast
2 1/ 4 tsp
or
®
RED STAR
QUICK RISE™ Yeast
or
Bread Machine Yeast
1 tsp
1 tsp
1 1/ 2 tsp
1 1/ 2 tsp
2 tsp
2 tsp
Add at the beep
Dried Cranberries OR
Dried Cherries
1/ 4 cup
1/ 4 cup
1/ 3 cup
1/ 3 cup
1/ 2 cup
1/ 2 cup
Walnuts, chopped
Program: SWEET
24
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1 lb. loaf
1.5 lb. loaf
2 lb. loaf
Egg(s), room temperature plus
1
2
2
enough Water 80°F/ 27°C to equal
Oil
3/ 4 cup
4 tsp
1 cup
2 TBL
1 1/ 4 cups + 1 TBL
3 TBL
Sugar
Salt
Bread Flour
Raisins
4 tsp
1 tsp
2 1/ 4 cups
1/ 3 cup
1 1/ 2 tsp
2 TBL
1 1/ 2 tsp
3 cups
1/ 2 cup
2 1/ 4 tsp
3 TBL
2 tsp
4 cups
2/ 3 cup
1 TBL
®
RED STAR Active Dry Yeast
or
®
RED STAR
QUICK RISE™ Yeast
or
Bread Machine Yeast
1 tsp
1 tsp
1 1/ 2 tsp
1 1/ 2 tsp
2 tsp
2 tsp
Add at the beep
Dried Cranberries OR
Dried Cherries
1/ 4 cup
1/ 4 cup
1/ 3 cup
1/ 3 cup
1/ 2 cup
1/ 2 cup
Walnuts, chopped
Program: SWEET
1 lb. loaf
1.5 lb. loaf
2 lb. loaf
Water 80°F/ 27°C
Oil
3/ 4 cup
4 tsp
1 cup
2 TBL
1 1/ 3 cups
3 TBL
Cinnamon
Dark Brown Sugar
Salt
Bread Flour
Raisins*
1/ 2 tsp
2 tsp
1 tsp
2 1/ 4 cups
1/ 3 cup
1/ 3 cup
1 1/ 2 tsp
3/ 4 tsp
1 TBL
1 1/ 2 tsp
3 cups
1/ 2 cup
1/ 2 cup
2 1/ 4 tsp
1 tsp
4 tsp
2 tsp
4 cups
2/ 3 cup
2/ 3 cup
1 TBL
Nuts*
®
RED STAR Active Dry Yeast
or
®
RED STAR
QUICK RISE™ Yeast
or
Bread Machine Yeast
1 tsp
1 tsp
1 1/ 2 tsp
1 1/ 2 tsp
2 tsp
2 tsp
* Add raisins and nuts at the beep
Program: SWEET
25
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1 lb. loaf
1.5 lb. loaf
2 lb. loaf
Water 80°F/ 27°C
Milk 80°F/ 27°C
Oil
1/ 4 cup
1/ 2 cup
1 TBL
1/ 2 cup
2/ 3 cup
2 TBL
1/ 3 cup
1 cup
3 TBL
Salt
Sugar
Bread Flour
Walnuts, chopped*
Candied Fruit*
1 1/ 2 tsp
3 TBL
2 1/ 4 cups
1/ 3 cup
1/ 3 cup
1 1/ 2 tsp
2 tsp
2 1/ 2 tsp
1/ 3 cup
4 cups
2/ 3 cup
2/ 3 cup
1 TBL
1/ 4 cup
3 1/ 3 cups
1/ 2 cup
1/ 2 cup
2 1/ 4 tsp
®
RED STAR Active Dry Yeast
or
®
RED STAR
QUICK RISE™ Yeast
or
Bread Machine Yeast
1 tsp
1 tsp
1 1/ 2 tsp
1 1/ 2 tsp
2 tsp
2 tsp
* Add at the beep
Program: SWEET
26
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Ⅲ
FAST BAKE BREADS . . . AS EASY AS 1 - 2 - 3
The Fast Bake program, with hotter rise and bake temperatures, is convenient for baking a hot fresh
loaf of bread in under an hour. The longer bread programs, with lower rise and bake temperatures,
will bake a taller more developed loaf of bread. And remember, you can always use the delay fea-
ture for the longer programs.
1. Add ingredients to the bread pan in the order listed. Refer to Helpful Hints for Bread and Dough
for measuring information. Place the bread pan in the bread maker.
2. Close the lid. Select the Fast Bake program, CRUST COLOR and press START.
3. When finished baking, remove bread pan from the bread maker. Invert and shake to remove the
loaf. Allow loaf to cool standing upright on a wire rack before slicing.
FAST BAKE PROGRAM HINTS
• Water temperatures must be 110°-115°F/ 43°-46°C.
• Larger amounts of Quick• Rise™, RapidRise™ or Bread Machine yeast must be used. They may be
substituted in equal amounts.
• The dough ball for the fast bake program should be a very soft, sticky to the touch, loose ball
with a smooth texture. Do not add extra flour.
• Check the dough ball at the beep, and if necessary, use a rubber spatula to push any flour or
dough from the sides of the bread pan down into the dough ball.
• As a result of the increased temperatures during the rise and bake process, the loaf of bread
produced from this program may have a dark crisp crust with a split on the top side of the loaf.
27
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Fast Bake ™ Bread Recipe
Hand Quick Start Hints
Models TBR2
Fast Bake is convenient for baking a hot fresh loaf of bread in under an hour.
WHITE BREAD
1.5 lb
2 lbs. pounds
1
4
Water (110°-115°F/ 43°-46°C)
1 cup + 2 TBL
2 TBL
1 ⁄ cup + 2 TBL
Oil
3 TBL
Sugar
2 TBL
3 TBL
1
2
Salt
1 tsp
1 ⁄ tsp
1
2
Dry milk
1 ⁄ TBL
2 TBL
4 cups
4 tsp
Bread flour
Red Star Quick-Rise™ Yeast
3 cups
1 TBL
or Bread Machine Yeast
1 TBL
4 tsp
Place ingredients in bread pan in the order listed. Select Fast Bake and press start.
Fast Bake Bread Hints
•
Water temperature must be 110°-115°F/ 43°-46°C. Use the enclosed yeast thermometer to
check the water temperature.
•
When developing Fast bake breads, we found that Quick-Rise™ , Rapid Rise™ or Bread Machine
Yeast must be used to accomodate this exclusive bread cycle. You will find Fast bake breads also
require more yeast than the other recipes found in the recipe/ cook book included with your
bread maker.
•
•
Check the dough ball at the beep or half-way through the second knead. The dough ball for Fast
Bake breads should be a very soft, sticky to the touch, loose ball with a smooth texture. Do not
add extra flour. If necessary, use a rubber spatula to push any floor or dough from the sides of
the bread pan down into the dough ball.
The increased temperature during the rise and bake process required for this bread cycle may
cause the loaf of bread produced to have a dark crips crust woth a split on the top side of the
loaf.
The use and care Guide and Cook/ Recipe contains more Fast Bake recipes and
important informations; please read it carefully.
PART NO. 34776P01
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™
FAST BAKE BREADS
We suggest starting your fast bake bread baking with this White Bread Recipe. Refer to Helpful
Hints for Bread and Dough for measuring information. Follow each step carefully, noticing the water
temperatures must be 110°-115°F/ 43°-46°C and that QUICK• RISE™, RapidRise or Bread Machine
yeast must be used.
1.5 lb. loaf
2 lb. loaf
Water 110°-115°F/ 43°-46°C
Oil
1 cup + 2 TBL
2 TBL
1 1/ 4 cups + 2 TBL
3 TBL
Sugar
Salt
Bread Flour
2 TBL
1 tsp
3 cups
3 TBL
1 1/ 2 tsp
4 cups
®
RED STAR
QUICK RISE™ Yeast
or
Bread Machine Yeast
1 TBL
1 TBL
4 tsp
4 tsp
Program: FAST BAKE
Method
1. Remove the bread pan from the bread maker. Attach the kneading blade onto the shaft. Have all
ingredients ready. Make sure all ingredients, except water, are at room temperature.
2. Use a liquid measuring cup to measure the water (110°-115°F/ 43°-46°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 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. Smooth into all corners. Lightly tap pan on counter 3 times to settle dry ingredients.
6. Carefully measure Quick• Rise yeast with a measuring spoon; level off with the straight edge of a
knife and add to the bread pan.
7. Place the bread pan into the bread maker. Push down on rim until it snaps into place. Close the lid.
8. Select desired Fast Bake program, either 1.5 lb. or 2.0 lb. depending on the size of the recipe,
CRUST COLOR and press START.
9. About five minutes into the kneading process, check the dough ball. It should be sticky to the touch. At
this time, push down any dough or flour that may be on the sides of the pan.
10. When the beeper sounds the bread has finished baking.
11. Use oven mitts to carefully remove the bread pan.
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 utensils
inside the bread pan or bread maker. 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 BEFORE CLEANING. DO NOT IMMERSE THE BREAD PAN IN WATER, see CLEANING
AND STORING.
28
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1.5 lb. loaf
2 lb. loaf
Egg(s), room temperature plus
2
3
enough Water 110°-115°F/ 43°-46°C to equal
Oil
1 cup + 3 TBL
2 TBL
1 1/ 2 cups
3 TBL
Sugar
Salt
Bread Flour
2 TBL
1 tsp
3 cups
3 TBL
1 1/ 2 tsp
4 cups
®
RED STAR
QUICK RISE™ Yeast
or
Bread Machine Yeast
1 TBL
1 TBL
4 tsp
4 tsp
Program: FAST BAKE
1.5 lb. loaf
2 lb. loaf
Water 110°-115°F/ 43°-46°C
Pesto, room temperature
Dry milk
Sugar
1 cup + 2 TBL
3 TBL
4 tsp
1 1/ 2 cups
1/ 4 cup
6 tsp
4 tsp
6 tsp
Salt
Bread Flour
RED STAR
1/ 4 tsp
3 cups
1/ 2 tsp
4 cups
®
QUICK RISE™ Yeast
or
Bread Machine Yeast
1 TBL
1 TBL
4 tsp
4 tsp
Program: FAST BAKE
1.5 lb. loaf
2 lb. loaf
Water 110°-115°F/ 43°-46°C
Feta Cheese, room temperature
Dry Milk
Salt
1 cup
2 1/ 4 oz
2 TBL
1/ 2 tsp
2 TBL
1 TBL
1 1/ 4 cups
3 oz
3 TBL
1 tsp
3 TBL
4 tsp
4 cups
Sugar
Cracked Black Pepper
Bread Flour
3 cups
®
RED STAR
QUICK RISE™ Yeast
or
Bread Machine Yeast
1 TBL
1 TBL
4 tsp
4 tsp
Program: FAST BAKE
29
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Ⅲ
DAY OLD BREAD RECIPES
Chunked Pineapple
Cornstarch
1 15-oz can
2 TBL
Sugar
Butter
1/ 2 cup
1/ 4 cup
2 cups
White Bread, 1 inch cubes
Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and
sugar, add juice and butter and heat until thick. Pour over pineapple and bread, toss lightly to mix.
Bake at 350°F/ 177°C for 30 minutes.
White Bread, 1 inch cubes
1 1/ 2 cups
Vanilla Cook & Serve Pudding & Pie Filling 1 3-oz box
Cinnamon
Milk, liquid
1 tsp
2 cups
Mix all ingredients in a microwave-safe one quart casserole. Cook uncovered in microwave on high
for 7 minutes or until boiling — stir occasionally during the last half of cooking. Or, bake in oven at
350°F/ 177°C for 30 minutes — stir halfway through cooking time. Serve warm or cold.
Bread, sliced 1/ 2 inch thick
Butter, melted
Dry Seasoning Mix*
8 slices
1/ 4 cup
4 tsp
*Use any one of the following: dried spaghetti sauce seasoning, any 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 mix-
ture. Bake at 350°F/ 177°C for 10-15 minutes or until brown. Allow to cool. Break into bite size
pieces.
30
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Ⅲ
CAKES AND BAKE
Cakes are made with baking powder and baking soda that are activated by moisture and heat. The
batter is mixed only long enough to blend all the ingredients, then baked immediately.
It is suggested that all liquids (water, milk, eggs, oil, butter) be placed in the bottom of the bread
pan, dry ingredients on top. After loading the bread pan in the machine, select the CAKE cycle.
During the initial mixing of batter, dry ingredients may collect in the corners of the pan. It may be
necessary to help the machine mix by using a rubber spatula along corners to avoid flour clumps.
When the cycle is complete, the machine will beep. Before removing pan from bread machine, test
cake for doneness by inserting a toothpick or cake tester into the top center. Remove the toothpick.
If the cake is done, the toothpick will come out clean. However, if there is batter on the toothpick,
set the machine on the BAKE setting to continue to bake additional time as needed. Check cake
after 10 minute increments. Depending on size of cake and moistness of the batter, 10-30 addition-
al minutes may be necessary.
Note that the complete BAKE cycle is 60 minutes and the machine will indicate 1:00.
When baking is complete, remove the pan from the machine and allow the cake to remain in the
pan for 10 minutes to “set.” Cakes are more fragile than yeast breads. They must set in the pan
before unmolding to allow the steam to subside and the interior of the loaf to become more firm.
Remove the cake from the pan and cool on a rack before slicing.
Regular
1
Large
2
Egg(s), room temperature
Milk 80°F/ 27°C
Oil
Sugar
1 TBL
2 TBL
1/ 2 cup
1 cup
1/ 2 cup
1 1/ 2 cups
1/ 2 tsp
1/ 4 tsp
1/ 4 tsp
1/ 4 tsp
1/ 4 tsp
2 TBL
1/ 4 cup
1 cup
2 cups
1 cup
3 cups
1 tsp
1/ 2 tsp
1/ 2 tsp
1/ 2 tsp
1/ 2 tsp
Granny Smith Apples, peeled and grated
Walnuts, chopped
All-Purpose Flour
Baking Soda
Baking Powder
Salt
Nutmeg
Cinnamon
Program: CAKE
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Regular
1/ 2 cup
2 TBL
1 cup
2
Large
1 cup
1/ 4 cup
2 cups
4
Milk 80°F/ 27°C
Oil
Bananas, ripe and mashed
Eggs, room temperature
Sugar
Dark Brown Sugar, packed
Walnuts, chopped
All-Purpose Flour
Baking Soda
1/ 4 cup
1/ 4 cup
1/ 2 cup
1 1/ 2 cups
1 tsp
1/ 2 cup
1/ 2 cup
1 cup
3 cups
2 tsp
Salt
1 tsp
2 tsp
Program: CAKE
Large
Buttermilk 80°F/ 27°C
Eggs, room temperature
Caraway Seeds
All-Purpose Flour
Sugar
Baking Soda
Salt
Raisins
1 1/ 2 cups
2
1 TBL
4 cups
1/ 2 cup
1 TBL
1/ 2 tsp
1 cup
Program: CAKE
Large
Milk 80°F/ 27°C
Eggs, room temperature
Oil
Sugar
Salt
1 cup
4
1/ 3 cup
1/ 4 cup
1 tsp
All-Purpose Flour
Cornmeal
2 2/ 3 cups
1 cup
Baking Powder
5 tsp
Program: CAKE
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Ⅲ
DOUGHS . . . AS EASY AS 1 - 2 - 3
1. Add ingredients to the bread pan in the order listed. Refer to Helpful Hints for Bread and Dough
for measuring information. Place the bread pan in the bread maker.
2. Close the lid. Select DOUGH PROGRAM and LOAF SIZE. Press START.
3. Remove the dough from the bread pan when the beeper sounds. Follow shaping and baking
instructions.
• If you allow the dough to remain in the bread maker after the cycle is complete, it may over rise
and damage the machine.
• Rising times for dough after it is shaped and placed in a baking pan will vary due to recipe,
temperature and humidity level of your kitchen. The optimum temperature of the room for rising
is 80°-85°F/ 27°-29°C. Rising is the most essential feature in bread making. After the dough
comes out of the bread maker, the dough ferments and rises before punching and resting. The
gluten becomes pliable and elastic with a soft, smooth quality. Fermentation conditions gluten,
develops flavor and leavens the product.
Dough has doubled in bulk when an indentation remains after the tip of a finger is pressed lightly
and quickly into the dough. If the indentation springs back, cover and let rise a few more minutes
and check again. After punching down and dividing dough, cover and let rest 10 minutes.
Resting allows the gluten to relax and makes handling easier. Then shape the dough as desired.
Sometimes a double rising is beneficial especially for whole grain or 100% whole wheat bread.
Let the dough rise once, punch down, let rise again, punch down, let rest 10 minutes and shape.
Crust Treatments (use only with dough pr ogram)
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 tablespoon
water or milk.
Egg White Glaze — For a shiny, chewy crust, mix 1 slightly beaten egg white with 1 tablespoon
water.
Lightly Flour ed
Sprinkle enough flour onto work area so that the dough can be handled without sticking.
Shaping Rolls
Cloverleaf Rolls — Shape into 1/ 2 inch balls. Place 3 balls in each greased muffin tin and let rise
until double in size.
Crisscross Rolls — Shape into balls. Combine two of the balls and roll into a 1/ 8 inch thick square.
Cut strips 1/ 8 inch wide and 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 in
a baking pan. For “individual” rolls place dough balls 2 inches apart on a baking sheet.
Pan Sizes For Pull-Apart Rolls —
For a 1 lb. (9 rolls) recipe, use an 8 x 8 inch baking pan.
For a 1.5 lb. (18 rolls) recipe, use two 8 x 8 inch baking pans.
For a 2 lb. (24 rolls) recipe, use a 9 x 13 inch baking pan.
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1 lb. - 9 rolls
1
2 lb. - 24 rolls
1
Egg, room temperature plus
enough Water 80°F/ 27°C to equal
Oil
3/ 4 cup + 3 TBL
2 TBL
1 1/ 2 cups + 2 TBL
1/ 4 cup
Sugar
Salt
1/ 4 cup
1/ 4 tsp
1/ 2 cup
1/ 2 tsp
Bread Flour
Active Dry Yeast
2 1/ 4 cups
2 1/ 4 tsp
4 1/ 4 cups
3 1/ 2 tsp
Program: DOUGH
Method
1. Remove the bread pan from the bread maker. Attach the kneading blade onto the shaft. Make
sure all ingredients, except water, are at room temperature.
2. Place whole uncracked eggs in a bowl of warm water for 15 minutes to bring to room tempera-
ture. To measure egg plus enough liquid to equal — after warming eggs, remove from shell
and place in a liquid measuring cup. Slowly add warm (80°F/ 27°C/ baby bottle temperature)
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 dry ingredients.
7. Carefully measure yeast with a measuring spoon; level off with the straight edge of a knife
and add to the bread pan.
8. Place the bread pan into the bread maker. Press down on rim until it snaps into place. Close lid.
9. Select DOUGH PROGRAM, LOAF SIZE and press START.
10. At the beep during the kneading process, 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. When the beeper sounds, the dough is finished. Use oven mitts to carefully remove the bread
pan.
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 bread maker.
13. Place on a lightly floured surface. Divide into pieces and shape.
14. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double
in size.
15. Bake at 350°F/ 177°C for 20-30 minutes, or until done.
16. UNPLUG UNIT BEFORE CLEANING. DO NOT IMMERSE THE BREAD PAN IN WATER, see
CLEANING & STORING.
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1.5 lb. - 1 loaf
1 cup
1/ 3 cup
2 tsp
Water 80°F/ 27°C
Olive Oil
Sugar
Salt
1 tsp
Bread Flour
Active Dry Yeast
3 cups
1 1/ 2 tsp
Program: DOUGH
Add at the beep:
Dried Italian Seasoning
1 tsp
Garlic-Cheese Topping
Olive Oil
Dried Oregano
Garlic, coarsely chopped
Parmesan Cheese, grated
Salt
1/ 4 cup
1 1/ 2 tsp
1/ 3 cup
1/ 3 cup
1/ 4 tsp
Greek Style Topping
Olive Oil
Onion, thin sliced
Dried Oregano
1/ 4 cup
1 cup
1 1/ 2 tsp
1/ 3 cup
Feta Cheese, crumbled
Black Olives, sliced and drained
Salt
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 and let rise in a warm place for 30 minutes or until almost double in size. While the
dough is rising, select the topping and prepare.
3. In a skillet, heat olive 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. Use fingers to press dimples into dough again. Spoon topping mixture evenly over dough.
Sprinkle with remaining ingredients.
5. Bake at 400°F/ 205°C for 20 minutes or until done.
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1 lb. - 9 rolls
3/ 4 cup
1 TBL
2 lb. - 24 rolls
1 1/ 2 cups
2 TBL
Water 80°F/ 27°C
Oil
Brown Sugar
Salt
Dry Milk
2 TBL
1/ 2 tsp
1 TBL
1/ 4 cup
1 tsp
2 TBL
Bread Flour
Whole Wheat Flour
Active Dry Yeast
1 1/ 4 cups
1 cup
1 1/ 2 tsp
2 1/ 2 cups
2 cups
2 tsp
Program: DOUGH
Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double
in size.
3. Bake at 350°F/ 177°C for 25-30 minutes, or until done.
1 lb. - 9 rolls
1 cup
3 TBL
1 1/ 2 TBL
1 tsp
3/ 4 cup
1 1/ 3 cups
1/ 3 cup
1/ 4 tsp
1.5 lb. - 18 rolls
1 1/ 2 cups
1/ 4 cup
2 TBL
1 1/ 2 tsp
1 1/ 4 cups
2 cups
1/ 2 cup
1/ 4 tsp
2 tsp
Cultured Buttermilk, liquid 80°F/ 27°C
Oil
Honey
Salt
Bread Flour
Whole Wheat Flour
Wheat Germ
Baking Soda
Active Dry Yeast
1 3/ 4 tsp
Program: DOUGH
Topping
Butter, melted
2 TBL
3 TBL
Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double
in size. Brush with melted butter.
3. Bake at 350°F/ 177°C for 15-20 minutes, or until done.
36
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(Italian Loaf, French Rolls and French Twists)
1 lb. - 9 rolls
1 1/ 4 cups
1 TBL
Water 80°F/ 27°C
Sugar
Salt
1 tsp
Bread Flour
Active Dry Yeast
3 1/ 2 cups
1 TBL
Program: DOUGH
Glaze
Water
Salt
2 TBL
1/ 2 tsp
Method
1. Place on a lightly floured surface. Roll into a 12 x 18 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 for 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.
4. Bake at 400°F/ 205°C for 20 to 25 minutes, or until done.
Variations
ITALIAN LOAF
Method
1. Use recipe above. Place on a lightly floured surface and shape the dough into one large round ball.
2. Place the loaf on a greased baking sheet, cover and let rise in a warm place for 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
over loaf. Sprinkle loaf with sesame seeds, poppy seeds, caraway seeds or cracked wheat.
4. Bake at 400°F/ 205°C for 20 to 25 minutes or until done.
FRENCH ROLLS
Method
1. Use recipe above. Place on a lightly floured surface and divide dough into 12 pieces. Pinch the ends of
each roll and taper slightly.
2. Place the loaves on a greased baking sheet, cover and let rise in a warm place for 40 minutes or until
double in size.
3. With a knife, cut diagonal slashes across top of the loaf. Combine the glaze ingredients and brush over
loaves.
4. Bake at 400°F/ 205°C for 15 to 20 minutes or until done.
FRENCH TWISTS
Method
1. Use recipe above. Place on a lightly floured surface and divide into 18 pieces. Roll into 14 inch ropes.
2. Fold each rope in half and twist, starting at fold.
3. Place on greased baking sheet and brush with 1/ 3 cup of melted butter. Cover and let rise in a warm
place until double in size.
4. Brush with glaze.
5. Bake at 400°F/ 205°C for 12 to 15 minutes or until done.
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1 lb. - 9 rolls
1
2 lb. - 24 rolls
1
Egg, room temperature plus
enough Water 80°F/ 27°C to equal
Oil
1 cup
2 TBL
1 1/ 3 cups
3 TBL
Sugar
Salt
Bread Flour
Active Dry Yeast
1/ 3 cup
1 tsp
3 1/ 2 cups
1 1/ 4 tsp
1/ 2 cup
1 1/ 2 tsp
4 1/ 2 cups
2 tsp
Program: DOUGH
Topping
Parmesan Cheese
Garlic, minced
Butter, melted
1/ 3 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 coated side up in a greased baking pan, drizzle any remaining topping over rolls.
3. Cover and let rise in a warm place 1 hour or until double in size.
4. Bake at 325°F/ 163°C for 35-40 minutes, or until done.
1 lb. - 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
1 1/ 3 cups
2 1/ 2 tsp
Bread Flour
Whole Wheat Flour
Active Dry Yeast
Program: DOUGH
Method
1. Place on a lightly floured surface. Divide into 10 pieces and shape each piece into a smooth
ball.
2. Place 5 balls on a large baking sheet. Place the remaining five 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 until puffed and tops begin to brown.
4. Cut each half to form 2 pockets.
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1.5 lb. - 18 rolls
1 cup
2 lb. - 24 rolls
1 1/ 2 cups
1/ 3 cup
Water 80°F/ 27°C
Oil
Brown Sugar
Salt
Bread Flour
Active Dry Yeast
1/ 4 cup
1/ 3 cup
1 tsp
3 1/ 2 cups
1 1/ 2 tsp
1/ 2 cup
1 1/ 2 tsp
4 1/ 2 cups
2 tsp
Program: DOUGH
Topping
Orange Peel, grated
Sugar
Butter, melted
2 TBL
1/ 2 cup
1/ 2 cup
1/ 4 cup
3/ 4 cup
3/ 4 cup
Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Combine orange peel and sugar. Dip pieces in melted butter and then in orange peel-sugar
mixture.
3. Place coated side up in greased baking pan. Drizzle any remaining topping over rolls. Cover
and let rise in a warm place 1 hour or until double in size.
4. Bake at 350°F/ 177°C for 20-30 minutes, or until done. Serve warm.
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1 lb. - regular
1
2 lb. - large
2
Egg(s), room temperature plus
enough Water 80°F/ 27°C to equal
Oil
Sugar
Salt
3/ 4 cup
2 TBL
1 1/ 2 TBL
1 tsp
1 1/ 2 cups
1/ 4 cup
2 TBL
2 tsp
Bread Flour
Active Dry Yeast
2 cups
1 tsp
4 1/ 2 cups
2 tsp
Program: DOUGH
Glaze
Egg Yolk(s), beaten
Water
1
2
1 TBL
1 TBL
Topping
Poppy Seeds
1 tsp
1 1/ 2 TBL
Method
1. Place on a lightly floured surface. Divide into thirds, making 3 (10 inch long for regular, 13
inch long for 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 for 1
hour or until double in size.
3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds and bake at
350°F/ 177°C for 25 minutes, or until done.
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1 lb.
1 thick or 2 thin 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: DOUGH
Method
1. Place on a lightly floured surface. Divide in half and press onto a 12 inch pizza pan, raising
edges. 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 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.
1 lb.
1 thick or 2 thin crusts
3/ 4 cup
2 lb.
2 thick or 4 thin crusts
1 1/ 2 cups + 3 TBL
2 TBL
Water 80°F/ 27°C
Oil
1 TBL
Sugar
1 TBL
2 TBL
Salt
1/ 2 tsp
1 tsp
Dry Milk
1 TBL
2 TBL
Bread Flour
Active Dry Yeast
2 1/ 4 cups
1 tsp
4 1/ 2 cups
2 tsp
Program: DOUGH
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.
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1.5 lb. - 8 bagels
Water 80°F/ 27°C
Sugar
Salt
1 cup
1 1/ 2 TBL
1 tsp
Bread Flour
Active Dry Yeast
3 cups
2 1/ 4 tsp
Program: DOUGH
Glaze
Egg, beaten
Toppings (optional)
1
Sesame Seeds, Poppy Seeds, Cracked Wheat, Wheat Flakes or Dried Onion Flakes
1.5 lb. - 12 bagels
Egg, room temperature plus
1
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
Banana, mashed
Whole Wheat Flour
Bread Flour
Active Dry Yeast
2 1/ 4 tsp
Program: DOUGH
Glaze
Egg White, beaten
Water
1
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 30 minutes or until
double in size.
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 for 20-25 minutes
or until done; cool on a wire rack.
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1.5 lb. - 1 coffee cake
1 cup
1 TBL
Water 80°F/ 27°C
Oil
Sugar
Salt
1 1/ 2 TBL
3/ 4 tsp
Dry Milk
1 TBL
Bread Flour
Active Dry Yeast
3 1/ 4 cups
1 1/ 2 tsp
Program: DOUGH
Filling
Cream Cheese, room temperature
Sugar
Maraschino Cherries, chopped
Milk, liquid
8 oz
2 TBL
1/ 2 cup
1 TBL
1/ 2 tsp
Almond Extract
Glaze
Powdered Sugar
Sour Cream
1/ 2 cup
1 TBL
Milk, liquid
1-2 TBL
2 TBL
2 TBL
Sliced Almonds, to decorate
Maraschino Cherries, quartered, to decorate
Method
1. Place on a lightly floured surface. Roll into a 15 x 10 inch rectangle. Combine filling ingredi-
ents and spread 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 1 hour 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.
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1.5 lb. - 18 rolls
1
2 lb. - 24 rolls
1
Egg, room temperature plus
enough water 80°F/ 27°C to equal
Oil
Sugar
Salt
Bread Flour
Active Dry Yeast
1 cup
1 1/ 2 cups
1/ 3 cup
1/ 2 cup
1 1/ 2 tsp
4 1/ 2 cups
2 tsp
1/ 4 cup
1/ 3 cup
1 tsp
3 1/ 2 cups
1 1/ 2 tsp
Program: DOUGH
Add at the beep:
Walnuts, chopped (optional)
Raisins (optional)
1/ 2 cup
1/ 2 cup
2/ 3 cup
2/ 3 cup
Filling
Butter, softened
Sugar
Cinnamon
1/ 3 cup
1/ 3 cup
2 TBL
1/ 2 cup
1/ 2 cup
3 TBL
Glaze
Powdered Sugar
Milk, liquid
Vanilla
1/ 2 cup
3 TBL
1/ 4 tsp
2/ 3 cup
1/ 4 cup
1/ 2 tsp
Method
1. Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 rolls, (12 x
24 inch rectangle for 24 rolls) 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. Place in greased baking pans and let stand in a warm place for 1 hour or until double in size.
3. Bake at 350°F/ 177°C for 25-30 minutes or until done.
4. Mix glaze ingredients until smooth and drizzle over top.
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1.5 lb. - 18 rolls
1
2 lb. - 24 rolls
2
Egg(s), room temperature plus
enough Water 80°F/ 27°C to equal
Oil
Sugar
Salt
Bread Flour
Active Dry Yeast
1 cup + 2 TBL
1/ 4 cup
1/ 3 cup
1 tsp
3 1/ 2 cups
1 1/ 2 tsp
1 1/ 2 cups
1/ 3 cup
1/ 2 cup
1 1/ 2 tsp
4 1/ 2 cups
2 tsp
Program: DOUGH
Add at the beep:
Walnuts or Pecans, chopped
1/ 2 cup
2/ 3 cup
Filling
Butter, softened
Sugar
Cinnamon
1/ 2 cup
1/ 3 cup
1 TBL
2/ 3 cup
1/ 2 cup
1 1/ 2 TBL
Topping
Butter, melted
Brown Sugar
3/ 4 cup
3/ 4 cup
1 cup
1 cup
Method
1. Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 rolls (12 x
24 inch rectangle for 24 rolls) and spread with butter. Combine remaining filling ingredients
and sprinkle over dough. Roll up tightly, jelly-roll style, starting with the longest side and cut
into one inch slices.
2. Combine topping mixture and spread into baking pan. Place slices on mixture and let rise in a
warm place for 1 hour or until double in size.
3. Bake at 350°F/ 177°C for 35 minutes or until done. Invert onto a heat-proof tray.
45
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1.5 lb. - 16 pretzels
Water 80°F/ 27°C
Egg Yolk, room temperature
Oil
1 1/ 4 cups
1
1 TBL
Sugar
2 TBL
Salt
1 tsp
White Pepper
Bread Flour
Active Dry Yeast
1/ 8 tsp
3 1/ 2 cups
1 TBL
Program: DOUGH
Glaze
Egg White
Water
1
1 TBL
Toppings (optional)
Kosher Salt
Sesame Seeds
1 TBL
1 TBL
Method
1. Place dough on a lightly floured surface and cut 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.
2. Place on a greased baking sheet 1 1/ 2 inches apart. Brush with glaze and sprinkle with top-
ping. Let rise until double in size, about 30 minutes. Bake at 375°F/ 190°C for 15-20 minutes
or until done.
Variation
PEPPERONI PRETZEL DOUGH
Method
1. Add 1 cup thin sliced pepperoni and 2 tablespoons Parmesan cheese to dough ingredients.
2. Follow method above for completion.
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4 bowls
Eggs, room temperature plus
2
enough Water 80°F/ 27°C to equal
Oil
1 cup + 5 TBL
2 TBL
Honey
Dry Milk
1/ 4 cup
3 TBL
Salt
2 tsp
Bread Flour
Whole Wheat Flour
Rye Flour
2 1/ 4 cups
1 cup
1 cup
Caraway Seeds
Dehydrated Onions
Active Dry Yeast
3 TBL
1/ 4 cup
2 3/ 4 tsp
Program: DOUGH
Note: Any 2 pound bread or dough recipe may be used; mix on dough program.
Method
1. Place dough on a lightly floured surface and divide into 4 equal pieces. Shape into 4 smooth
round balls and place on a greased baking sheet.
2. Cover and let rise in a warm place for 1 hour or until double in size.
3. Bake at 350°F/ 177°C for 25-30 minutes or until done. Allow to cool completely on a wire
rack.
4. With a serrated knife, remove the top 1 inch of each bread bowl. Remove the center, leaving
a shell of 1/ 2 inch on sides and bottom.
5. Fill with approximately 1 cup of creamed soup (non-creamed soup will soak through the
bread bowl too easily.) Cut removed bread into 1 inch pieces and serve with soup.
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1 bowl
1 1/ 4 cups
1 TBL
Water 80°F/ 27°C
Sugar
Salt
1 tsp
Bread Flour
Active Dry Yeast
3 1/ 2 cups
1 TBL
Program: DOUGH
Note: Any 1.5 pound dough or bread recipe may be used; mix on dough program.
Method
1. Place dough on a lightly floured surface. Shape into a large smooth round ball and place on
a greased baking sheet.
2. Cover and let rise in a warm place for 1 hour or until double in size.
3. Bake at 350°F/ 177°C for 30-40 minutes or until done. Allow to cool completely on a wire
rack.
4. With a serrated knife, remove the top 1-2 inches of the bowl. Remove the center, leaving a
shell of 1/ 2 inch on sides and bottom.
5. Fill with 3 cups of dip. Cut removed bread into 1 inch pieces and serve with dip.
Shredded Beef Dip
Shrimp Dip
Dried Beef, chopped
Cream Cheese, softened
Sour Cream
Green Onions, chopped
Accent® Seasoning
Worcestershire® Sauce
5 oz
Canned Shrimp,
2-8 oz pkg
1/ 2 cup
6
2 1/ 2 tsp
to taste
drained and mashed
Cream Cheese, softened
Mayonnaise
2 small cans
8 oz pkg
1 cup
Green Onions, chopped
3
Mix and chill before serving.
Makes 3 cups.
Mix and chill before serving.
Makes 3 cups.
48
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CLEANING & STORING
ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING.
CAREFULLY UNPACK THE BREAD MAKER AND REMOVE ALL PACKAGING MATERIALS.
Any service requiring disassembly, other than the cleaning described below, must be performed
by an authorized service center. Unauthorized service will void your warranty .
CLEANING
CLEAN-UP OF BREAD MAKER
1. Unplug and allow to cool before cleaning.
2. Remove bread pan from inside the bread maker.
3. Clean exterior of bread maker with a damp cloth and plastic scouring pad if necessary. Do not
rub too hard as the surface may be scratched.
4. Remove any flour, bread crumbs or other food from the inside of the oven cavity using a damp
sponge, cloth or a small portable vacuum cleaner. A plastic scouring pad may be used if neces-
sary. Do not rub too hard as the surface may be scratched.
5. To clean the glass in the lid, use a glass cleaner or mild detergent and a damp cloth or plastic
scouring pad. Do not use an abrasive cleaner or pad as they might scratch the glass.
6. Rinse with a damp cloth and dry thoroughly.
CLEAN-UP OF BREAD PAN AND KNEADING BLADE
DO NOT IMMERSE BREAD PAN OR WASH IN DISHWASHER
1. Allow to cool before cleaning.
2. Fill with hot soapy water and remove kneading blade. If necessary to remove the kneading
blade from the bread pan, allow the soapy water to remain in the pan for up to 30 minutes
(longer times may damage the non-stick surface). It is not necessary to remove the kneading
blade for cleaning. However, if you wish to, it is necessary to do so after each use or it will
become increasingly difficult to release.
3. Wash bread pan and kneading blade with a nylon bristle brush. Do not use steel wool, abrasive
cleaners, or metal utensils on the bread pan or kneading blade as they will damage the non-
stick surface. Normal wear is to be expected. The non-stick may discolor over time and in no
way affects performance.
STORING
•
•
All removable parts should be thoroughly cleaned and dried.
Store with lid closed and kneading blade inside bread pan.
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BEFORE CALLING FOR SERVICE
Ⅲ Questions and Answers
Questions
Answers
The height and shape of bread may differ
depending on the ingredients, room tempera-
ture and length of the timer cycle. Also accu-
rate measurement of ingredients is essential
to make delicious bread.
Why does the height and shape
of bread differ in each loaf?
1
Stale ingredients or too much yeast may have
been used. Always use fresh ingredients.
Accurate measurements are essential to make
delicious bread.
The bread has an unusual
aroma. Why?
2
3
The kneading blade comes out
with the bread.
This may happen as the kneading blade is
detachable. Use a non-metal utensil to
remove it.
Caution: The kneading blade will be hot.
The baked loaf of bread has a
floured corner.
Sometimes flour in the corner of the pan may
not have been completely kneaded into the
dough. Scrape the flour off the loaf with a
spatula.
4
Why can the timer not be set for
more than 13 hours?
Longer delay times could alter the baking
results.
5
6
7
No. If there is too little in the pan, the knead-
ing blade cannot knead well enough. If there
is too much, bread swells out of the pan.
Can ingredients be halved or
doubled?
Yes, for all programs except fast bake. Be
sure to deduct the same measurement of
water to equal liquid substitution (warm to
80°F/ 27°C.) Fresh milk is not recommended
when using the timer, because it may spoil
while setting in the pan.
Can fresh milk be used in place
of dry milk?
The bread machine cavity needs to cool down
before making the next loaf of bread.
Why is the display flashing E00
or E01?
8
50
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Ⅲ Check List
Bread
Smoke
emitted
from
Sides of
bread
collapse/
bottom is
damp
Bread
Bread falls/
coarse
texture
Short &
dense
texture
Slices
uneven &
sticky
maker
rises too
much/
does not
operate/
ingredients
not mixing
steam
vent/
coarse
texture
burning
smell
O
O
1. Unplugged/ power outage
2. Display signal reads E00 or E01
3. Ingredients spilled on heating element
4. Top lid was open during baking
O
O
O
5. Bread left in bread pan too long after pro-
gram
O
O
6. Bread sliced just after baking (steam was
not allowed to escape)
O
7. Kneading blade not installed
O
8. Not enough
Water
9. Too much
O
O
O
10. Not enough
Flour
O
O
O
11. Too much
12. No yeast
Yeast
13. Not enough
14. Too much
O
O
O
O
O
O
15. No sugar, molasses or honey
16. Ingredients used other than
recommended
Flour 17. Wrong type of flour used
18. Yeast touched water before
O
O
Yeast
kneading
O
O
19. Old yeast used
20. Temperature of water either too hot or
too cold
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Ⅲ Suggestions
The following suggestions have a corresponding number found on the check list. Be sure to read
both.
1. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions.
2. Open lid, remove bread pan and allow to cool.
3. Wait until course is complete; unplug, allow to cool and clean.
4. Only open lid during kneading process to check dough ball or to add ingredients.
5. Remove bread as soon as program is done and place on wire rack.
6. Allow to cool approximately 20 minutes.
7. Put kneading blade on the shaft of bread pan.
8.-11. Check the dough ball at the beep.
Dough should be round, smooth-textured, soft and slightly tacky to the touch. (Fast Bake dough
ball will be sticky to the touch.)
If more like a batter, add 1 TBL flour. Allow to mix; add more if necessary.
If too dry, add 1 tsp water. Allow to absorb; add more if necessary.
12. Follow recipe.
13. Increase by 1/ 4 tsp.
14. Decrease by 1/ 4 tsp.
15. Artificial sugar substitutes not recommended.
16. Follow recipe or substitution recommendations.
17. Flours cannot be substituted.
18. Place yeast on top of flour away from liquids.
19. Make sure yeast is fresh and room temperature.
20. Water should be 80°F/ 27°C for all courses except Fast Bake which should be
110°-115°F/ 43°-46°C.
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Ⅲ Service Information
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 in the U.S. and Canada, 52-5-397-2848 in Mexico.
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 on the back of this book.
Products must be adequately protected to avoid shipping damage. Surround your appliance with three
inches of protective padding and include a copy of your dated sales receipt and a note explaining the
problem you have experienced. We recommendinsuring your package. No CODs accepted.
SPECIFICATIONS
Power Supply
120 V ~ 60 Hz
400W
Heater
Kneading Motor
Power
Consumption
50W
Dimension (WxDxH)
Weight
Approx. 14” x 10” x 121⁄4
Approx. 9 LB
”
KEEP DATED SALES RECEIPT FOR WARRANTY SERVICE.
Keep this booklet. Record the following for reference:
Date purchased
Model number
Date code (stamped on bottom)
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RECIPE INDEX
BREADS
Chevre Cracked Pepper . . . . . . . . . . . . . 21
Cinnamon Raisin Nut . . . . . . . . . . . . . . . 25
Cranberry Walnut . . . . . . . . . . . . . . . . . 24
Egg . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
French . . . . . . . . . . . . . . . . . . . . . . . . . 24
Holiday . . . . . . . . . . . . . . . . . . . . . . . . 26
Honey Oats . . . . . . . . . . . . . . . . . . . . . 19
Onion . . . . . . . . . . . . . . . . . . . . . . . . . 20
Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Pumpernickel . . . . . . . . . . . . . . . . . . . . 23
Rich Sweet . . . . . . . . . . . . . . . . . . . . . . 25
Rye . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Shredded Wheat . . . . . . . . . . . . . . . . . . 22
Triple Wheat . . . . . . . . . . . . . . . . . . . . . 23
White . . . . . . . . . . . . . . . . . . . . . . . . . 18
100% Whole Wheat . . . . . . . . . . . . . . . 22
DOUGHS
Almond-Cherry Coffee Cake . . . . . . . . . . 43
Bagel . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Banana Wheat Bagel . . . . . . . . . . . . . . . 42
Buttermilk Roll . . . . . . . . . . . . . . . . . . . . 36
Challah Bread . . . . . . . . . . . . . . . . . . . . 40
Cheezy Garlic Roll . . . . . . . . . . . . . . . . . 38
Cinnamon Roll . . . . . . . . . . . . . . . . . . . 44
Creamed Soup Bread Bowl . . . . . . . . . . . 47
Dinner Roll . . . . . . . . . . . . . . . . . . . . . . 34
Focaccia Bread . . . . . . . . . . . . . . . . . . . 35
French Bread . . . . . . . . . . . . . . . . . . . . 37
Party Dip Bread Bowl . . . . . . . . . . . . . . . 48
Pita Pocket . . . . . . . . . . . . . . . . . . . . . . 38
Pizza Crust . . . . . . . . . . . . . . . . . . . . . . 41
Refreshing Roll . . . . . . . . . . . . . . . . . . . 39
Soft Pretzel . . . . . . . . . . . . . . . . . . . . . . 46
Sticky Breakfast Roll . . . . . . . . . . . . . . . . 45
Wheat Dinner Roll . . . . . . . . . . . . . . . . . 36
Whole Wheat Pizza Crust . . . . . . . . . . . 41
CAKES AND BAKE
Apple Walnut . . . . . . . . . . . . . . . . . . . . 31
Banana Nut . . . . . . . . . . . . . . . . . . . . . 32
Corn . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Irish Soda . . . . . . . . . . . . . . . . . . . . . . . 32
FAST BAKE BREADS
Chevre-Cracked Pepper . . . . . . . . . . . . . 29
Egg . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . 29
White . . . . . . . . . . . . . . . . . . . . . . . . . 28
DAY OLD BREAD USES
Bread Pudding . . . . . . . . . . . . . . . . . . . 30
Breaded Pineapple . . . . . . . . . . . . . . . . 30
Crunchy Bread Snacks . . . . . . . . . . . . . . 30
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LIMITED ONE-YEAR GUARANTEE
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. Youmay
have other rights which vary from state to state. ANY OTHER RIGHT WHICH YOU MAY HAVE, INCLUDING ANY IMPLIED WAR-
RANTY 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, transportation damages, misuse, abuse, accident
or the like, or commercial use. IN NO EVENT SHALL TOASTMASTER INC. BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL DAM-
AGES.
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.
EVERYBODY EA TS. It’s a fact of life.
But sometimes preparing
meals can become a chore.
That’s why TO ASTMASTER has been invited
into millions of kitchens just like yours
so we can HELP YOU MASTER your
mixing, baking, grilling, toasting,
brewing, heating and serving
tasks WITH EASE AND STYLE.
The TO ASTMASTER name stands for a
CELEBR ATION of INNO VATION designed
to serve your life and keep you
COOKIN’ IN STYLE.
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. - 5:30 p.m. CST
©2000 Toastmaster Inc.
A Subsidiary of Salton, Inc.
PART NO. 34515P01
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