Page 2 - TABLE OF CONTENTS
TABLE OF CONTENTS IMPORTANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 BEFORE YOUR FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 ■ POWER OUTAGE . . . . . . . . . . . . . ...
Page 4 - BEFORE YOUR FIRST USE; POWER OUTAGE
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 d...
Page 5 - BREAD MAKER INTRODUCTION; PARTS; Bread Pan Clip
Page 6 - CONTROL PANEL
■ CONTROL PANEL Timer Press todelay pro-gram. Thetime willadvance by10 minuteintervals. Loaf Size Choose 1lb., 1.5 lb.or 2 lb. loafsize. Start After selectingthe programand timer (ifneeded), pressto start theprogram ortimer countdown. Stop Press formore than2 secondsduring thecycle tocancel aprogram...
Page 7 - FEATURES; PROGRAM SELECT
■ FEATURES PROGRAM SELECT The control panel will let you choose different programs and loaf sizes.All programs except Whole Wheat and French contain a beep to check the dough ball, to add additional ingredients (i.e., raisins, nuts, and spices) or to stir ingredients. Basic (Med, Dark, or Light) . ....
Page 8 - PROGRAM SPECIFICATIONS (approximate times)
■ PROGRAM SPECIFICATIONS (approximate times) 1.0 3:00 10 28 12 2:15 20 3 60 50 Light 1.5 3:20 15 30 20 2:20 20 3 60 55 2.0 3:30 15 32 20 2:28 23 3 60 1:00 1.0 3:00 10 28 12 2:15 20 3 60 50 Basic Med 1.5 3:20 4:00 to 15 30 20 2:20 20 3 60 55 2.0 3:30 13:00 15 32 20 2:28 23 3 60 1:00 1.0 3:00 Hours 10...
Page 9 - HELPFUL HINTS FOR BREAD AND DOUGH; MEASURING: THE CORRECT WAY; Measurement/Conversion Chart; DOUGH BALL: NECESSARY FOR A SUCCESSFUL LOAF OF BREAD
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...
Page 13 - PROGRAMMING; PROGRAMMING BREAD MAKER PROGRAMS
PROGRAMMING ■ 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, Gluten-Free Breads and Doughs sections. ...
Page 15 - PROGRAMMING DELAY TIMER
■ PROGRAMMING DELAY TIMER Select the program and Loaf Size. Before pressing Start, set the Timer for the amount of time you want to wait before the bread is done. The delayed timer can be set to delay bread making up to 13 hours. At the selected time, delicious bread will be ready. The delay works f...
Page 16 - A Guide To Daily Food Choices
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. W...
Page 17 - BREADS; WHITE BREAD
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. 17 WHITE BREAD 1 lb. 2 lb. water 80°F/27°C 1/2 cup + 3 TBL 1 cup + 5 TBL o...
Page 22 - SOY ALMOND FRUIT BREAD; SOY HERB BREAD
SOY ALMOND FRUIT BREAD 1.5 lb. water 80°F/27°C 1 cup + 2 TBL oil 3 TBL almond extract 1/2 tsp sugar 2 1/2 TBL salt 1 1/2 tsp dry milk 1 1/2 TBL bread flour 2 1/2 cups soy flour 1/2 cup active dry yeast 2 1/2 tsp Program Sweet Add at the beep: dried mixed fruit, diced 1/2 cup almonds, slivered 1/4 cu...
Page 29 - FAST BAKE
■ 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 r...
Page 30 - Method
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, Bread Machin...
Page 34 - SPECIAL INGREDIENTS
■ GLUTEN-FREE BREADS . . . AS EASY AS 1 - 2 - 3 The Fast Bake program, with less knead and rise times, is perfect for baking hot fresh gluten-free breads in under an hour. 1. Add ingredients to the bread pan in the order listed. Place the bread pan in the bread maker.2. Close the lid. Select the Fas...
Page 35 - GLUTEN-FREE COUNTRY WHITE BREAD
GLUTEN-FREE COUNTRY WHITE BREAD 1.5 lb. water 110°-115°F/43°-46°C 1 1/3 cups extra large eggs 3 oil 3 TBL cider vinegar 1 tsp sugar 3 TBL salt 1 1/2 tsp dry milk 1/2 cup white rice flour 2 cups potato starch flour 2/3 cup soy flour 1/3 cup tapioca flour 1/2 cup xanthan gum 1 TBL QUICK•RISE™ yeast 4 ...
Page 36 - GLUTEN-FREE LEMON WALNUT BREAD; GLUTEN-FREE PUMPERNICKEL BREAD
GLUTEN-FREE LEMON WALNUT BREAD 1.5 lb. water 110°-115°F/43°-46°C 1 1/4 cups extra large eggs 3 oil 3 TBL cider vinegar 1 tsp lemon peel, grated 2 tsp sugar 3 TBL salt 1 1/2 tsp dry milk 2/3 cup white rice flour 2 cups potato starch flour 3/4 cup tapioca flour 1/4 cup xanthan gum 1 TBL walnuts 2/3 cu...
Page 37 - GLUTEN-FREE CORN MEAL BREAD; GLUTEN-FREE ONION DILL BREAD
GLUTEN-FREE CORN MEAL BREAD 1.5 lb. water 110°-115°F/43°-46°C 1 1/3 cups extra large eggs 3 oil 3 TBL cider vinegar 1 tsp brown sugar 2 TBL salt 1 1/2 tsp dry milk 1/2 cup white rice flour 2 cups tapioca flour 1/3 cup yellow corn meal 1 cup xanthan gum 1 TBL QUICK•RISE™ yeast 4 1/2 tsp Program Fast ...
Page 38 - GLUTEN-FREE ALMOND FRUIT BREAD; GLUTEN-FREE ALPINE CHEESE ONION BREAD
GLUTEN-FREE ALMOND FRUIT BREAD 1.5 lb. water 110°-115°F/43°-46°C 1 1/2 cups + 1 TBL extra large eggs 3 oil 3 TBL cider vinegar 1 tsp almond extract 1/2 tsp sugar 1/4 cup salt 1 1/2 tsp dry milk 1/2 cup white rice flour 2 cups potato starch flour 2/3 cup soy flour 1/3 cup tapioca flour 1/2 cup dried ...
Page 39 - GLUTEN-FREE CHEDDAR CONFETTI BREAD; GLUTEN-FREE CINNAMON RAISIN BREAD
GLUTEN-FREE CHEDDAR CONFETTI BREAD 1.5 lb. water 110°-115°F/43°-46°C 1 1/3 cups extra large eggs 3 cider vinegar 1 tsp Cheddar cheese, shredded 1 cup sugar 2 TBL salt 1 1/2 tsp dry milk 1/3 cup white rice flour 2 cups potato starch flour 1/2 cup soy flour 1/4 cup tapioca flour 1/2 cup onion powder 1...
Page 40 - GLUTEN-FREE LEMON POPPY SEED BREAD
GLUTEN-FREE BEAN OR CHICK-PEA BREAD 1.5 lb. water 110°-115°F/43°-46°C 1 1/4 cups extra large eggs 3 oil 3 TBL cider vinegar 1 tsp gluten-free maple flavoring 1/2 tsp brown sugar 3 TBL salt 1 1/2 tsp chick-pea flour 1 1/3 cups cornstarch 1 cup tapioca flour 1 cup xanthan gum 4 tsp QUICK•RISE™ yeast 4...
Page 41 - BREADED PINEAPPLE; DAY OLD BREAD RECIPES; BREAD PUDDING
BREADED PINEAPPLE chunked pineapple 1 15-oz can cornstarch 2 TBL sugar 1/2 cup butter 1/4 cup white bread, 1 inch cubes 2 cups ■ DAY OLD BREAD RECIPES 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 o...
Page 43 - DINNER ROLL 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 tempe- rature. To measure egg plus enough liquid to e...
Page 44 - FOCACCIA DOUGH
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 ...
Page 45 - WHEAT DINNER ROLL DOUGH; BUTTERMILK ROLL 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. WHEAT DINNER ROLL DOUGH 1 lb. 2 lb. 9 rolls 24 rolls water 80°F...
Page 46 - Variations; FRENCH BREAD DOUGH
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. W...
Page 47 - CHEEZY GARLIC ROLL DOUGH
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...
Page 48 - REFRESHING ROLL DOUGH
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 ...
Page 49 - CHALLAH BRAID DOUGH
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; cov...
Page 50 - PIZZA CRUST DOUGH; WHOLE WHEAT PIZZA CRUST 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. PIZZA CRUST DOUGH 1 lb. 2 lb. 1 thick or 2 thin crust...
Page 51 - Bagel Recipes Method; BAGEL DOUGH
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 s...
Page 52 - ALMOND CHERRY COFFEE CAKE DOUGH
Method 1. Place on a lightly floured surface. Roll into a 15 x 10 inch rectangle. Combine filling ingredients 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 t...
Page 53 - CINNAMON ROLL DOUGH
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...
Page 54 - STICKY BREAKFAST ROLL DOUGH
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 i...
Page 55 - Variation; SOFT PRETZEL DOUGH
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 topp...
Page 56 - CREAMED SOUP BREAD BOWL DOUGH
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 compl...
Page 57 - PARTY DIP BREAD BOWL DOUGH
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. W...
Page 58 - CLEANING; STORING
CLEANING & STORING ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. CAREFULLY UNPACK THE BREAD MAKER AND REMOVE ALL PACKAGING MATERIALS. Any ser vice requiring disassembly, other than the cleaning described below, must be performed by an authorized ser vice center. Unauthoriz...
Page 59 - BEFORE CALLING FOR SERVICE; Questions and Answers
BEFORE CALLING FOR SERVICE ■ Questions and Answers 59 Questions Answers 1 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 timer cycle. Also accurate measure- ment of ingredients is e...
Page 60 - Check List; INGREDIENT PROBLEMS
60 ■ Check List OOO O O O O O O OO O OO O O O O O O O O O O O O O Bread maker does not operate/ ingredients not mixing Smoke emitted from steam vent/ burning smell Sides of bread collapse/ bottom is damp Bread rises too much/ coarse texture Bread falls/ coarse texture Short & dense texture Slice...
Page 61 - Suggestions
61 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. Needs service.4. Wait until course is complete; unplug, allow ...
Page 63 - RECIPE INDEX
63 RECIPE INDEX BREADS Banana . . . . . . . . . . . . . . . . . . . . . . . . 24 Banana Granola . . . . . . . . . . . . . . . . . . 20 Bloody Mary . . . . . . . . . . . . . . . . . . . . . 23 Buttermilk . . . . . . . . . . . . . . . . . . . . . . . 19 Caraway Rye . . . . . . . . . . . . . . . . . . ...
Page 64 - LIMITED ONE-YEAR GUARANTEE
KEEP DATED SALES RECEIPT FOR WARRANTY SERVICE. Keep this booklet. Record the following for reference:Date purchasedModel numberDate code (stamped on bottom) LIMITED ONE-YEAR GUARANTEE Toastmaster Inc. warrants this product, to original purchaser, for one year from purchase date to be free of defects...
