Page 2 - TABLE OF CONTENTS
- 2 - TABLE OF CONTENTS IMPORTANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 BEFORE YOUR FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 n POWER OUTAGE . . . . . . . . ...
Page 3 - I M P O RTANT SAFEGUA R D S; S AVE THESE INSTRU C T I O N S
- 3 - I M P O RTANT SAFEGUA R D S When using electrical appliances, basic safety precautions should always be fo l l owed to reduce therisk of fire, electric shock and injury to persons, including the fo l l ow i n g : 1 . Read all instructions before using this appliance. 2 . Do not immerse cord, p...
Page 4 - BEFORE YOUR FIRST USE; P OWER OUTAG E
- 4 - BEFORE YOUR FIRST USE U n p a ck and clean bread make r; see CLEANING AND STO R I N G . Place the bread maker on a dry, stable surface away from bu rners and away from areas where cook-ing grease or water may splatter onto it. Avoid placing it where it may tip over during use. Place it onthe b...
Page 5 - BREAD MAKER INTRO D U C T I O N; PA RT S
- 5 - BREAD MAKER INTRO D U C T I O N n PA RT S L i d V i ew i n g W i n d ow Air Exhaust H a n d l e Bread Pan Handle Kneading Blade(Flat side dow n ) Bread Pa n C o n t rol Pa n e l Front Shaft (Rotates the kneading blade) Bread Pan Clip
Page 6 - C O N T ROL PA N E L
- 6 - n C O N T ROL PA N E L P ROGRAM SELECT RECALL If you have started your bread and are not sure which program you have selected, you may recall thisi n fo rm a t i o n . Press the SELECT pad at any t i m e. The number of the program will appear in the displayw i n d ow. Press the SELECT pad agai...
Page 8 - P ROGRAM SPECIFICAT I O N S
- 8 - n P ROGRAM SPECIFICAT I O N S P ro c e s s d e l ay timer 3 : 5 0 - 1 2 : 0 0 4 : 0 0 - 1 2 : 0 0 4 : 1 0 - 1 2 : 0 0 2 : 0 9 - 1 1 : 5 9 — 4 : 0 0 - 1 2 : 0 0 3 : 0 0 - 1 2 : 0 0 4 : 0 0 - 1 2 : 0 0 3 : 4 0 - 1 2 : 0 0 1 : 5 0 - 1 2 : 0 0 p r e h e a t — — — — — 5 min — — — — 1st knead 3 min ...
Page 9 - HELPFUL HINTS FOR BREAD AND DOUGH; M E A S U R I N G : THE CORRECT WAY
HELPFUL HINTS FOR BREAD AND DOUGH We recommend that you read the following information before you shop for your ingredients. Your breadmaker will bake up to a 2 pound loaf of fresh bread containing approximately 4 cups of flour. All ingredi-ents except liquids must be at room temperature and liquids...
Page 10 - F l o u r : Bread Flour is Essential for Bread
n I N G R E D I E N T S : READ BEFORE SHOPPING Ye a s t : The Number One Ingredient For all programs except fast bake we used RED STA R ® A c t i ve Dry Yeast when we developed the bread r e c i p e s. H oweve r, RED STA R ® QUICK•RISE™ Yeast may also be used. We found that we did not have to va ry ...
Page 13 - P RO G R A M M I N G; P ROGRAMMING BREAD MAKER PRO G R A M S
- 13 - P RO G R A M M I N G n P ROGRAMMING BREAD MAKER PRO G R A M S 1 2 3 Open the lid and remove thebread pan by pulling stra i g h tu p, using the handle. Place all ingredients in bread pan in the order listed. I n s e rt bread pan with theword FRONT facing the frontof the bread maker and push d ...
Page 15 - P ROGRAMMING DELAY T I M E R
n P ROGRAMMING DELAY T I M E R The delayed timer can be set to delay bread making up to 12 hours. At the selected time, deli-cious bread will be ready. The delay wo rks for all programs except Fast Bake.Add all ingredients to the bread pan in the order listed. It is critical to add the yeast last, o...
Page 16 - R E C I P E S; FOOD GUIDE PYRAMID; A Guide To Daily Food Choices
- 16 - R E C I P E S n BREAD . . . AS EASY AS 1 - 2 - 3 1 . Add ingredients to the bread pan in the order listed. R e fer to Helpful Hints for Bread and Dough for measuring info rm a t i o n . Place the bread pan in the bread make r. 2 . Close the lid. Select the bread program and press STA RT. 3 . ...
Page 17 - B R E A D; WHITE BREAD
n B R E A D We suggest star ting your bread baking with this White Bread Recipe. Fo l l ow each step carefully.These steps have been written to eliminate the most common errors in bread maker baking and maybe helpful for any recipe. WHITE BREAD 1 pound 2 pounds water 80°F/27°C 1/2 cup + 3 T B L 1 cu...
Page 18 - MAPLE BREAD; FAT FREE WHITE BREAD; FRENCH BREAD
MAPLE BREAD 1 pound 2 pounds water 80°F/27°C 3/4 cup 1 cup o i l 2 1/2 T B L 1/4 cup maple syru p 1/4 cup 1/3 cup maple flavo ri n g 1/4 tsp 1/2 tsp s a l t 1 tsp 2 tsp bread flour 2 cups 3 cups d ry oatmeal, quick or regular 1/2 cup 1 cup wa l nu t s 1/2 cup 3/4 cup a c t i ve dry ye a s t 1 1/2 ts...
Page 19 - EGG BREAD; BUTTERMILK BREAD; MILK BREAD
- 19 - EGG BREAD 1 pound 2 pounds egg(s) room temperature plus 1 2 enough water 80°F/27°C to equal 3/4 cup 1 1/4 cups o i l 2 T B L 1/4 cup s u g a r 4 tsp 3 T B L s a l t 1 1/2 tsp 1 T B L d ry milk 2 T B L 1/4 cup bread flour 2 cups 4 cups a c t i ve dry ye a s t 1 1/2 tsp 2 3/4 tsp P ro g r a m 2...
Page 21 - BANANA GRANOLA BREAD; CINNAMON RAISIN BREAD
BANANA GRANOLA BREAD 1 pound 2 pounds water 80°F/27°C 3/4 cup 1 1/4 cups + 3 T B L o i l 2 T B L 5 T B L h o n ey 2 T B L 3 T B L banana flavo ri n g 1/2 tsp 1 tsp s a l t 1/2 tsp 2 tsp d ry milk 2 T B L 3 T B L bread flour 2 1/4 cups 4 1/4 cups banana chips, dri e d 1/3 cup 1/2 cup granola cereal 2...
Page 22 - H O L I DAY BREAD; DRIED FRUIT BREAD; HONEY GRANOLA BREAD
H O L I DAY BREAD 1 1/2 pounds water 80°F/27°C 1/4 cup milk 80°F/27°C 3/4 cup o i l 2 T B L s u g a r 1/4 cup s a l t 1 tsp bread flour 3 cups a c t i ve dry ye a s t 2 3/4 tsp P ro g r a m 9 A dd at the beep: candied fru i t 1/2 cup wa l nu t s 1/2 cup DRIED FRUIT BREAD 1 pound 1 1/2 pounds water 8...
Page 23 - S OY ALMOND FRUIT BREAD; P E ACH BREAD
S OY ALMOND FRUIT BREAD 1 1/2 pounds water 80°F/27°C 1 cup + 2 T B L o i l 3 T B L almond ex t ra c t 1/2 tsp s u g a r 2 1/2 T B L s a l t 1 1/2 tsp d ry milk 1 1/2 T B L bread flour 2 1/2 cups s oy flour 1/2 cup a c t i ve dry ye a s t 2 1/2 tsp P ro g r a m 9 A dd at the beep: d ried mixed fruit,...
Page 24 - S OY CINNAMON RAISIN BREAD; S OY HERB BREAD
- 24 - S OY CINNAMON RAISIN BREAD 1 1/2 pounds water 80°F/27°C 1 cup + 2 T B L o i l 2 T B L s u g a r 2 T B L s a l t 1 tsp d ry milk 1/4 cup bread flour 2 1/2 cups s oy flour 1/2 cup a c t i ve dry ye a s t 1 1/2 tsp P ro g r a m 9 A dd at the beep: c i n n a m o n 1 tsp ra i s i n s 1/2 cup S OY ...
Page 25 - TRAIL MIX BREAD; B L O O DY MARY BREAD
- 25 - TRAIL MIX BREAD 1 pound 2 pounds water 80°F/27°C 3/4 cup + 1 T B L 1 cup + 1 T B L o i l 2 1/2 T B L 5 T B L h o n ey 2 T B L 3 T B L s a l t 1 tsp 2 tsp bread flour 2 cups 4 1/4 cups a c t i ve dr y ye a s t 1 3/4 tsp 2 tsp P ro g r a m 1 2 A dd at the beep: raisins and nut trail mix 1/2 cup...
Page 26 - BANANA BREAD; CORN BREAD; CHEESE ONION BREAD
BANANA BREAD 1 pound 1 1/2 pounds egg room temperature plus 1 1 enough water 80°F/27°C to equal 1/2 cup + 3 T B L 3/4 cup + 3 T B L o i l 4 tsp 2 T B L banana cake mix* 2/3 cup 1 cup bread flour 1 3/4 cups 2 2/3 cups g l u t e n 2 tsp 1 T B L a c t i ve dry ye a s t 1 1/2 tsp 2 tsp P ro g r a m 1 1 ...
Page 27 - DILL BREAD; JALAPEÑO BREAD; I TALIAN HERB BREAD
- 27 - DILL BREAD 1 pound 2 pounds egg(s) room temperature plus 1 3 enough plain yo g u r t 80°F/27°C to equal 3/4 cup 1 1/2 cups o i l 1 T B L 7 tsp s u g a r 4 tsp 3 T B L s a l t 1 1/2 tsp 3 1/4 tsp bread flour 2 cups 4 cups d ried dill we e d 1 1/2 tsp 1 1/2 T B L d ried minced onion 2 tsp 4 1/2...
Page 28 - WHOLE W H E AT BREAD; P OTATO BREAD
WHOLE W H E AT BREAD 1 pound 2 pounds water 80°F/27°C 3/4 cup + 3 T B L 1 cup + 6 T B L o i l 2 T B L 3 T B L b r own sugar 1/4 cup 6 T B L s a l t 1 1/2 tsp 2 1/4 tsp d ry milk 2 T B L 3 T B L whole wheat flour 2 3/4 cups 4 cups a c t i ve dry ye a s t 2 1/4 tsp 1 T B L P ro g r a m 6 6 Whole Wheat...
Page 29 - WHITE W H E AT BREAD; SESAME SEED BREAD
WHITE W H E AT BREAD 1 pound 2 pounds water 80°F/27°C 3/4 cup 1 1/4 cups + 2 T B L o i l 1 T B L 2 T B L s u g a r 2 T B L 3 T B L s a l t 1 tsp 2 tsp d r y milk 1 T B L 2 T B L bread flour 1 3/4 cups 3 1/2 cups whole wheat flour 1/4 cup 1/2 cup a c t i ve dry ye a s t 1 tsp 1 1/2 tsp P ro g r a m 6...
Page 30 - WHOLE W H E AT CINNAMON RAISIN WALNUT BREAD; DA I RY WHOLE W H E AT BREAD
WHOLE W H E AT CINNAMON RAISIN WALNUT BREAD 1 pound 2 pounds egg white(s) room temperature plus 1 2 enough water 80°F/27°C to equal 3/4 cup 1 1/4 cups o i l 1 1/2 T B L 2 1/2 T B L m o l a s s e s 2 T B L 1/4 cup s a l t 1 tsp 2 tsp whole wheat flour 2 cups 4 cups a c t i ve dry ye a s t 1 1/2 tsp 1...
Page 31 - C A R AWAY RYE BREAD; PUMPERNICKEL BREAD
C A R AWAY RYE BREAD 1 pound 2 pounds egg(s) room temperature plus 1 2 enough water 80°F/27°C to equal 3/4 cup + 2 T B L 1 cup + 5 T B L o i l 1 T B L 2 T B L h o n ey 2 T B L 1/4 cup d ry milk 1 T B L 3 T B L s a l t 1 tsp 2 tsp bread flour 1 cup 2 1/4 cups whole wheat flour 1/2 cup 1 cup rye flour...
Page 32 - ONION RYE BREAD; S U N F L OWER SEED BREAD
- 32 - ONION RYE BREAD 1 pound 2 pounds egg(s) room temperature plus 1 2 enough water 80°F/27°C to equal 3/4 cup + 2 T B L 1 cup + 5 T B L o i l 1 T B L 2 T B L h o n ey 2 T B L 1/4 cup d ry milk 1 T B L 3 T B L s a l t 1 tsp 2 tsp bread flour 1 cup 2 1/4 cups whole wheat flour 1/2 cup 1 cup rye flo...
Page 33 - FAST BAKE PROGRAM HINTS
3 3 n FAST BAKE BREAD . . . AS EASY AS 1 - 2 - 3 The Fast Bake program, with hotter rise and bake temperatures, is convenient for baking a hotfresh loaf of bread in under an hour. The longer bread prog rams, with lower rise and bake tem -peratures, will bake a taller more developed loaf of bread. An...
Page 34 - FAST BAKE BREADS; Method
- 34 - FAST BAKE BREADS We suggest starting your fast bake bread baking with this White Bread Recipe. Refer to HelpfulHints for Bread and Dough for measuring information. Follow each step carefully, noticing thewater temperatures must be 110°-115°F/43°-46°C and that Quick•Rise, RapidRise, BreadMachi...
Page 35 - I TALIAN BREAD
I TALIAN BREAD 1 pound 2 pounds water (110°-115°F/43°-46°C) 1 cup + 1 T B L 1 1/2 cups + 1 T B L o i l 4 tsp 2 T B L s u g a r 2 T B L 1/4 cup s a l t 1 tsp 2 tsp d ry milk 1 T B L 2 T B L d ried Italian seasoning 1 1/2 tsp 1 T B L bread flour 2 1/4 cups 4 cups q u i ck • rise ye a s t 4 1/2 tsp 6 3...
Page 37 - P E P P E RONI PIZZA BREAD; FAT FREE BREAD
P E P P E RONI PIZZA BREAD 1 pound 2 pounds water (110°-115°F/43°-46°C) 3/4 cup + 3 T B L 1 1/2 cups + 2 T B L o i l 1 T B L 3 T B L pepperoni, thinly sliced 1/2 cup 1 cup Pa rmesan cheese, gra t e d 2 T B L 1/4 cup s u g a r 2 1/2 tsp 1 1/2 T B L s a l t 3/4 tsp 1 1/2 tsp bread flour 2 1/4 cups 4 1...
Page 38 - DAY OLD BREAD RECIPES; BREADED PINEAPPLE
- 38 - n DAY OLD BREAD RECIPES BREADED PINEAPPLE c h u n ked pineapple 1 15-oz can c o rn s t a r c h 2 T B L s u g a r 1/2 cup bu t t e r 1/4 cup white bread, 1 inch cubes 2 cups D rain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and sugar, add juice and butte...
Page 39 - Crust Treatments (use only with dough pro g r a m )
n 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 press START.3. Remove the dough from the bread pan whe...
Page 40 - DINNER ROLL DOUGH
Method 1. Remove the bread pan from the bread maker. Attach the kneading blade onto the shaft. Make sureall 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 temperature.To measure egg plus enough liquid to equa...
Page 41 - F O C ACCIA DOUGH
Method 1. With oiled hands, evenly press dough into a greased 9 x 13 inch pan. Using your fingertips, mak eindentations in the dough. 2. C over and let rise in a wa rm place for 30 minutes or until almost double in size. While the doughis ri s i n g , select the topping and prepare. 3. In a skillet,...
Page 42 - W H E AT 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. W H E AT DINNER ROLL DOUGH 1 pound 2 pounds 9 ro l l s 24 ro ...
Page 43 - Va r i a t i o n s; FRENCH BREAD DOUGH
Method 1. Place on a lightly floured surface . Roll into a 12 x 18 rectangle. Starting with the longest side, rollup 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 untildouble in size. 3. Wi...
Page 44 - CHEEZY GARLIC ROLL DOUGH; P I TA POCKET 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. Placecoated side up in a greased baking pan, drizzle any remaining topping over rolls. 3. Cover and let rise in a warm place 1 hou...
Page 45 - 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 mix- ture. 3. Place coated side up in greased baking pan. Drizzle any remaining topping over rolls. Cover and letrise in a warm pla...
Page 46 - CHALLAH BRAID DOUGH
Method 1. Place on a lightly floured surface . Divide into thirds, making 3 (10 inch long for regular, 13 inch longfor large) ropes with tapered ends. Pinch ropes together at one end, braid together. Pinch togetherat other end and secure braid. 2. Transfer braided dough to greased baking sheet; cove...
Page 47 - PIZZA CRUST DOUGH; WHOLE W H E AT 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 o ver 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 pound 2 pounds 1 thick or 2 t...
Page 48 - Bagel Recipes Method; BAGEL DOUGH; BANANA W H E AT BAGEL DOUGH
Bagel Recipes Method 1. Place on a lightly floured surface . Divide into pieces. Roll each in a smooth ball, making a hole inthe 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 doublein si...
Page 49 - ALMOND CHERRY COFFEE CAKE DOUGH
Method 1. Place on a lightly floured surface . Roll into a 15 x 10 inch rectangle. Combine filling ingredients andspread over dough within 1/2 inch of edges. Starting with longest side, roll dough up tightly, press-ing edges to seal. 2. Place roll, seam-side down, on a greased baking sheet and join ...
Page 50 - 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 inchrectangle for 24 rolls) and spread with butter. Combine remaining filling ingredients and sprinkleover butter. Roll up tightly, jelly-roll style, starting with the longest side and cut i...
Page 51 - 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 inchrectangle for 24 rolls) and spread with butter. Combine remaining filling ingredients and sprinkleover dough. Roll up tightly, jelly-roll style, starting with the longest side and cut int...
Page 52 - 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 toppi...
Page 53 - CREAMED SOUP BREAD BOWL DOUGH
Method 1. Place dough on a lightly floured surface and divide into 4 equal pieces. Shape into 4 smooth roundballs 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 54 - PA RTY DIP BREAD BOWL DOUGH; Shredded Beef Dip
Method 1. Place dough on a lightly floured surface. Shape into a large smooth round ball and place on agreased 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 55 - CLEANING & STO R I N G; C L E A N I N G; S TO R I N G
5 5 CLEANING & STO R I N G ALWAYS UNPLUG THE UNIT AND ALLO W TO COOL COMPLETELY BEFORE CLEANING. CAREFULLY UNPACK THE BREAD MAKER AND REMOVE ALL PACKAGING MATERIALS. A ny service requiring disassembly, other than the cleaning described below, must bep e r formed by an authorized service represen...
Page 56 - BEFORE CALLING FOR SERV I C E; QUESTIONS AND ANSWERS; Q u e s t i o n s
5 6 BEFORE CALLING FOR SERV I C E n QUESTIONS AND ANSWERS 1 2 3 4 5 6 7 W hy does the height and shape ofbread differ in each loaf? The bread has an unu s u a la r o m a .W hy ? The kneading blade comes outwith the bread. The bread has a floured corn e r. W hy can the timer not be set fo rmore than ...
Page 57 - CHECK LIST
5 7 n CHECK LIST S l i c e s u n even & s t i ck y S h o rt & d e n s e t ex t u r e Bread fa l l s / c o a r s et ex t u r e B r e a d rises too mu c h / c o a r s et ex t u r e Sides of b r e a d c o l l a p s e / bottom is d a m p S m o ke e m i t t e d f r o m s t e a m ve n t / bu rn i ...
Page 58 - S u gge s t i o n s
1 . Plug into 120 V ~ 60 Hz outlet. R e fer to power outage instru c t i o n s. 2 . Open lid, remove bread pan and allow to cool. 3 . Needs serv i c e. 4 . Wait until program is complete; unplug, allow to cool and clean. 5 . Only open lid during kneading process to check dough ball or to add ingr e ...
Page 60 - N OT E S
Page 63 - RECIPE INDEX; B R E A D S; DAY OLD BREAD USES
RECIPE INDEX 6 3 B R E A D S B a n a n a. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 6 Banana Gra n o l a . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 1Bloody Mary . . . . . . . . . . . . . ...
Page 64 - ONE YEAR LIMITED WA R R A N T Y; KEEP DATED SALES RECEIPT FOR WARRANTY SERV I C E .; Keep this booklet. Record the fo l l owing for refe r e n c e :
ONE YEAR LIMITED WA R R A N T Y Toastmaster Inc. wa r rants this product, to original purchaser, for one year from purchase dateto be free of defects in material and wo rk m a n s h i p. This wa r ranty is the only written or express wa r ranty given by Toastmaster Inc. This wa r ranty give syou spe...
