B900SC - Bread maker BLACK & DECKER - Free user manual and instructions

USER MANUAL B900SC BLACK & DECKER

IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: q Read all instructions. q Do not touch hot surfaces. Use handles or knobs. q To protect against electrical shock do not immerse cord, plugs, or appliance in water or other liquid. q Close supervision is necessary when any appliance is used by or near children. q Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts. q Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. Contact Consumer Services for examination, repair or electrical or mechanical adjustment. Or, call the appropriate toll-free number on the cover of this manual. q The use of accessory attachments not recommended by the appliance manufacturer may cause re, electric shock or injury. q Do not use outdoors. q Do not let cord hang over edge of table or counter, or touch hot surfaces, including the stove. q Do not place on or near a hot gas or electric burner, or in a heated oven. q Extreme caution must be used when moving an appliance containing hot oil or other hot liquids. q To disconnect, press and hold the STOP Button for 2 seconds, remove plug from wall outlet. q Do not use appliance for other than intended use. q Avoid contacting moving parts.

SAVE THESE INSTRUCTIONS

This product is for household use only.

ADDITIONAL IMPORTANT SAFEGUARDS

Caution, hot surfaces: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent the risk of burns, res, or other injury to persons or damage to property. Caution: During use, the internal parts of the Breadmaker and the area around the steam vents are HOT. Keep out of reach of children to avoid possible injury. q A person who has not read and understood all operating and safety instructions is not qualied to operate this appliance. All users of this appliance must read and understand this Owner’s Manual before operating or cleaning this appliance. q If this appliance falls or accidentally becomes immersed in water, unplug it from the wall outlet immediately. Do not reach into the water! q When using this appliance, provide adequate air space above and on all sides for air circulation. Do not operate this appliance while it is touching or near curtains, wall coverings, clothing, dishtowels or other ammable materials. q To reduce the risk of re, do not leave this appliance unattended during use. q If this appliance begins to malfunction during use, immediately unplug the cord. Do not use or attempt to repair a malfunctioning appliance! q The cord to this appliance should only be plugged into a 120V AC electrical wall outlet. q Do not use this appliance in an unstable position.4

A short power-supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord. Do not use an extension cord with this product. ELECTRIC POWER If electric circuit is overloaded with other appliances, your breadmaker may not operate properly. The breadmaker 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). To reduce the risk of electric shock, this plug is intended to t into a polarized outlet only one way. If the plug does not t fully in the outlet, reverse the plug. If it still does not t, contact a qualied electrician. Do not attempt to modify the plug in any way. POWER OUTAGE 60-Minute Power Failure Back-Up Your All-in-One Horizontal Automatic Breadmaker has a 60-minute power failure back-up feature. If the electricity goes off, the memory will store the Course in process for up to 60 minutes. If the power comes back on within this time, the Course will resume where it left off. If the breadmaker loses power for more than 60 minutes 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 nonperishable recipes you may try starting the breadmaker at the beginning of the Course again. However, this may not always produce an acceptable loaf of bread. If you are not sure when the outage occurred, remove the dough ball from the bread pan and place in an oven-safe baking container. Allow to double in size and place in a preheated 350ºF/177ºC oven for 30 to 45 minutes or until done. The bread will sound hollow when tapped on top of the loaf if it is done. Again, this may not always produce an acceptable loaf of bread. If the bread has already begun to bake when the outage occurs, you must begin with new ingredients. Important: Power failure back-up does not cover surges. If you experience frequent surges, please use a surge protector. Product may vary slightly from what is illustrated. † 1. Removable lid (Part # B900SC-01)

7. Electric cord with polarized plug

9. Oven (baking chamber)

† Note: Indicates consumer replaceable/removable parts

CONTROL PANEL Selection Options Select from these bread/dough courses:

Selects bread/dough Course you want. Each time Menu button is pressed, a new Course number will appear in the display window (Selections will be displayed in order listed).

Selects loaf size: 1 lb, 1½ lb. or 2 lb. Loaf size is preset to 2 lb.

Selects crust color: light, medium or dark. Crust color is preset to medium.

Press and hold for 2 seconds to clear display, reset baking Course or delay bake timer setting – or to simply stop baking.

Press to start selected baking Course.

6. 18-Hour Delay Bake Timer

Press to add or subtract time displayed in the display window. Hint: Hold buttons down to cycle quickly. ▲ Increases in 10-minute intervals. ▼ Decreases time in 10-minute intervals.

Shows selection and timer setting.

Illuminates when START button is pressed; when cycle is completed and in Keep Warm phase, light will ash. Important: When you press ▲ or ▼, MENU, START or STOP buttons, you should hear a beep. This lets you know you’ve pressed hard enough and your selection was made.

This product is for household use only.

• Remove packing materials and any stickers.

• Place breadmaker on dry, stable surface away from heat and areas where cooking grease or water may splatter on unit. Do not place near edge of countertop.

• Before rst use, operate on Rapid White Course program to burn off manufacturing oils. (Follow instructions in MAKING DOUGH & BAKING BREAD.) During rst use, breadmaker may smoke and/or emit an odor from mineral oils used in manufacturing. This is normal.

• Bread courses: approximately 4 cups

• Batter bread and prepackaged cake mixes: 4 cups

• Jam: 3 cups of fruit

• When inserting bread pan into breadmaker, make sure to seat rmly in place.

• To remove bread pan from baking chamber, hold handle with an oven mitt and lift gently.

• After removing loaf (by turning bread pan upside down and shaking gently), check to see that kneading paddle is removed from loaf. If it is stuck in bread, use non-metal utensil to gently remove it, taking care not to scratch the kneading paddle.

If, at any time during bread making process, you need to turn breadmaker OFF, press STOP button. Then unplug unit. During all courses except JAM, audible beep will sound to check dough ball and scrape ingredients from sides of bread pan, add additional ingredients like raisins, nuts or spices) or stir ingredients. Refer to KNEADING AND BAKING COURSES charts to determine time that beep will sound. If bread is not removed immediately after baking and STOP button is not pressed, controlled 60-minute Keep Warm cycle will begin for each Course selection (except Deluxe Super Rapid, Batter Bread, Doughs and Jam). Although this will help prevent bread from becoming soggy, for best results, remove bread immediately after baking process is complete.

Used for breads that primarily use white our, although some recipes may include small amounts of whole wheat our.

Decreases time for making white bread by approximately 1 hour. Choose recipe, then simply ADD additional ½-tsp. of active dry or quick-acting yeast (whichever you are using) to recipe. Bread may be shorter and denser.

Used for recipes with signicant amounts of whole wheat or rye our, oats, or bran. Whole wheat Course begins with rest period during which ours or grains absorb liquid ingredients. Soaking causes our or grain to soften and helps ingredients to combine. Generally, Whole wheat and multi-grain breads are shorter and denser than white, French or fruit & nut breads.

Decreases time for making whole wheat bread by approximately 1 hour. Choose recipe, then simply ADD additional ½-tsp. of active dry or quick-acting yeast (whichever you are using) to recipe. Bread may be shorter and denser.

Traditionally, French bread has crispier crust and lighter texture than white bread. Recipes usually do not include butter, margarine or milk.

Decreases time for making French bread by approximately 1 hour. Choose recipe, then simply ADD additional ½-tsp. of active dry or quick-acting yeast (whichever you are using) to recipe. Bread may be shorter and denser.

Used for recipes that contain fruit juice, additional sugar or added sweet ingredients such as coconut akes, raisins, dried fruit or chocolate. Baking temperature is reduced to prevent burning.

Decreases time for making fruit & nut breads by approximately 1 hour. Choose recipe, then simply ADD additional ½-tsp. of active dry or quick-acting yeast (whichever you are using) to recipe. Bread may be shorter and denser.

Bakes breads in as little as 59 minutes!10

Course 10: Batter Breads™ Used for recipes that contain baking powder or baking soda, rather than yeast, to make bread or cake rise. Cake recipes made from scratch must be specially designed for this Course. Use this Course to prepare pre-packaged cake and quick bread mixes. Course 11: Dough Use to prepare dough for making bread or rolls which are shaped before baking in a conventional oven. Course 12: Pizza Dough Use to prepare dough that requires less kneading and rising such as pizza and focaccia dough. Course 13: Jam Add fruit, sugar, and lemon juice for homemade jam – a great topping for homemade bread, wafes and ice cream. Course 14: Pasta Dough Add your favorite ingredients when you effortlessly prepare fresh pasta dough. This Course is also useful for general purpose mixing.

KNEADING AND BAKING COURSE CHART

Course Size + Color Total time Preheat

Dough :14 – 1 min 2 min :06 – 5 min 1 min 5 min – – – *Whole Wheat Courses have a rest period for up to 30 minutes before kneading begins. No movement occurs in the Bread Pan. This is normal. *Jam Course has a rest period for 15 minutes before kneading begins. No movement occurs in the Bread Pan. **Note: If bread is not removed immediately after baking, a controlled Keep Warm phase will begin for each selection (except Deluxe Super Rapid, Batter Breads,™ Doughs, Jam and Pasta Dough). While this will help reduce condensation between loaf and Bread Pan, it is best to remove bread as soon as possible after completion of the Baking phase.12

All-Purpose Flour All-purpose our is blend of rened hard and soft wheat ours ideally suited for making quick breads and cakes. Bran Bran (unprocessed) is coarse outer portion of wheat or rye grains that is separated from our by sifting or bolting. It is often added to bread in small quantities for nutritional enrichment, heartiness and avor. It is also used to enhance bread texture. Bread Flour Bread our is a high gluten/protein our that typically has higher gluten concentration than all-purpose our. Using bread our with will produce loaves with better volume and structure. Cornmeal and Oatmeal Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or steel-cut oats. They are used primarily to enhance avor and texture of bread. Cracked Wheat Cracked wheat has very coarse texture. It comes from wheat kernels cut into angular fragments. It gives whole grain breads a nutty avor and crunchy texture. Rye Flour Rye our must always be mixed with high proportion of bread our, as it does not contain enough gluten to develop structure for high, even-grained loaf. Self-Rising Flour Self-rising our contains leavening ingredients that will interfere with bread and cake making. Self-Rising Flour is NOT RECOMMENDED for use. 7 Grain Cereal Blend 7 grain cereal blend is blend of cracked wheat, oats, bran, rye, cornmeal, ax seeds and hulled millet. Vital Wheat Gluten Gluten is manufactured from wheat our that has been treated to remove nearly all of the starch to leave a very high protein content. (Gluten is the protein in wheat that makes dough elastic.) Gluten is available at most health food stores and in baking aisle in many markets. It is sometimes used in small portions with dense, low-gluten ours (such as whole wheat) to increase volume and lighten texture. Whole Wheat Flour Whole wheat our is milled from the entire wheat kernel, which contains the bran and germ. This high ber our is richer in nutrients than all-purpose or bread our. Breads made with this our are usually smaller and heavier than white loaves. Many recipes mix whole wheat our with bread our or vital wheat gluten to produce high, light-textured bread. Flour Storage Keep our in a secure, airtight container. Keep rye and whole wheat ours stored in a refrigerator, freezer or a cool area to prevent them from becoming rancid. Allow our to come to room temperature before using. Note: Flours, while visibly similar, can be very different by virtue of how they were ground, milled, stored, etc. You may have to experiment with different brands of our to help you make the perfect loaf. See RECIPE TIPS to assist with these experiments. Yeast Active yeast, through a fermentation process, produces carbon dioxide gas necessary to make bread rise. Yeast feeds on carbohydrates in sugar and our to produce this gas. Three different types of yeast are available: fresh (cake), active dry and quick-acting. Quick, rapid rise and breadmaker yeasts are quick-acting. Fresh (cake) yeast is NOT RECOMMENDED for use with your breadmaker. Ensure your yeast is fresh by checking its expiration date. Once a package or jar of yeast is opened, it is important that the remaining contents be immediately resealed and refrigerated or frozen for future use. Often dough that fails to rise is due to stale yeast. Note: Basic bread and dough recipes in this booklet were developed using active dry yeast. You may use chart below to substitute any quick-acting yeast (quick rise, fast rise or breadmaker yeast) for active dry yeast. Conversion Chart for Quick Rise Yeast ¾ tsp. active dry yeast = ½ tsp. quick-acting yeast 1 tsp. active dry yeast = ¾ tsp. quick-acting yeast 1½ tsp. active dry yeast = 1 tsp. quick-acting yeast 2¼ tsp. active dry yeast = 1½ tsp. quick-acting yeast 1 tbsp. active dry yeast = 2 tsp. quick-acting yeast Rapid Course Yeast Addition Rapid Course settings for White, French, Whole Wheat and Fruit & Nut decrease time for making your favorite bread by approximately 1 hour. Choose recipe, then add an additional ½ tsp. of active dry or quick-acting yeast to the recipe. The bread may be shorter and denser. Sugar Sugar is important for color and avor of breads. It also serves as food for yeast since it supports fermentation process. Recipes in this book that call for sugar require granulated sugar. Important: Do not substitute powdered sugar or articial sweeteners cannot be used as substitute, as yeast will not react properly with them. Salt Salt is necessary to balance avor in breads and cakes; it also limits growth of yeast. Do not increase or decrease amount of salt shown in recipes. Liquids All liquids should be warm 80ºF/27ºC for all recipes. Liquids, such as milk, water or a combination of powdered milk and water, can be used when making bread. Milk will improve avor, provide velvety texture and soften the crust, while water alone will produce a crispier crust. Vegetable or fruit juices and potato water may be used for avor variety. Eggs Eggs add richness and velvety texture to bread dough and cakes. When recipe calls for egg(s) at room temperature, large egg(s) should be used.14

Slicing and Storing Bread For best results, place bread on wire rack and allow to cool for 15 – 30 minutes before slicing. Use electric knife or serrated knife for even slices. Store unused bread, tightly sealed (sealable plastic bags or plastic containers work well) at room temperature for up to 3 days. For longer storage, (up to 1 month) place bread in sealed container in freezer. Since homemade bread has no preservatives, it tends to dry out and become stale faster. Leftover or slightly hardened bread may be cut into ½-inch or 1-inch cubes and used in recipes to make croutons, bread pudding or stufng.

MAKING DOUGH AND BAKING BREAD

Note: Depending on the Course or recipe used, some steps may not apply or there may be additional steps. Refer to the respective Course sections in this booklet for more detailed instructions. Important: Add ingredients to bread pan in the order listed in the recipe.

1. Open lid and remove bread pan. Lift bread pan straight

up and out using the handle (B). Caution: Do not turn or shake bread pan while taking it out. If the bread pan is bent, temperature sensor may not work properly.

2. Position kneading paddle on the drives shaft. Match

at side of drive shaft to at part of hole in kneading paddle. Make sure paddle is secure (C).

3. Place ingredients into the bread pan. For best results,

add all liquid ingredients rst, then add all dry ingredients. Important: Always add yeast, baking powder or baking soda last.

4. Make small indentation on top of dry ingredients (not

so deep it reaches the wet layer) and add yeast/baking powder/baking soda. Important: Indentation for yeast is important, especially when using the delay bake timer. It keeps yeast away from the wet ingredients until the kneading process begins. (Liquid ingredients will prematurely activate the yeast.)

5. Insert the bread pan into the baking chamber. Press

down on rim of bread pan until it snaps securely into place (D). Note: If bread pan does not snap securely into place, remove bread pan. Wearing oven mitts, place ngers behind bread pan clips and gently pull away from oven wall. Insert bread pan again.

6. Close the lid. Plug into standard electrical outlet.

Breadmaker will beep and three zeros will ash in display window. Fats Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French bread gets unique crust and texture from the lack of fat added. However, breads that call for fat stay fresh longer. If butter is used directly from refrigerator, it should be cut into small pieces for easier blending during kneading process. Baking Powder Double acting baking powder is leavening agent used in quick breads and cakes. This type of leavening agent does not require rising time before baking, as chemical reaction works when liquid ingredients are added and again during baking process. Baking Soda Baking soda is another leavening agent, not to be confused or substituted for baking powder. It also does not require rising time before baking, as chemical reaction works during baking process. Important: Ingredients must be measured with exacting accuracy to avoid affecting taste and texture of bread. Special Glazes for Yeast Breads Select 1 of the following special glazes to enhance your bread.

• Egg Glaze: Beat 1 large egg and 1 tablespoon of water together, brush generously over dough – prior to baking.

• Melted Butter Crust: Brush melted butter over just-baked bread for a softer, more tender crust.

• Milk Glaze: For a softer, shiny crust, brush just-baked bread with milk or cream.

• Sweet Icing Glaze: Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk until smooth to make a consistent glaze. Drizzle glaze over raisin bread or sweet breads when they are almost cool. Note: If desired, generously sprinkle with your choice of poppy, sesame or caraway seeds after glazing. Checking Dough Consistency Although your breadmaker will mix, knead and bake bread automatically, when baking bread from scratch, it is necessary to learn to recognize condition of your dough. The ratio of our to liquid is the most critical factor in any bread recipe, yet most easily remedied. After 5 to 8 minutes in Knead Stage, open breadmaker to check consistency of dough. Dough should be in a soft, tacky ball (feel sticky like scotch tape). If it is too dry, add ½-to-1 tsp. of liquid at a time. If it is too wet, add ½-to-1 tbsp. of our at a time. High-Altitude Baking In high-altitude areas (over 3,000 feet) dough tends to rise faster, as there is less air pressure. Therefore, less yeast is necessary. For more information on High Altitude Baking guides contact: Colorado Cooperative Extension Resource Center Toll free: [phone] E-mail: [e-mail] Website: www.ext.colostate/edu/depts/coopext In dry climates, our is drier and requires slightly more liquid. In humid climates, our is wetter and will absorb less liquid, so less liquid is required.

7. Press MENU to choose desired Course. The operation light will illuminate. Each

time MENU is pressed, unit and display will move to next Course.

8. Press CRUST to choose crust color. Breadmaker is preset for MEDIUM.

Note: CRUST will not be activated for the following courses:

• Pasta Dough Note: When using Dough, Pizza Dough, Pasta Dough, Batter Breads™ or Jam courses, steps 7 and 8 are not needed.

9. Press LOAF SIZE to select: 1, 1.5 LB, or 2.0 lb. Breadmaker is preset to 2 lb.

Note: Loaf size cannot be activated for the following courses:

• Pasta Dough Note: Although breadmaker is capable of making 1.0 lb. loaves, we recommend baking 1.5 and 2.0 lb recipes for more uniform loaves of bread. This is especially true for breads that contain whole grains or other special ingredients such as sunower or sesame seeds.

10. Press START to begin kneading cycle. The operation light will illuminate.

The TIME remaining will begin to count down in display window. LOAF SIZE and CRUST will be shown in display window. Note: During kneading cycle, yeast will activate and viewing window may begin to fog. (This will clear eventually so you can view the progress.) Note: For White, Whole Wheat, French, Fruit & Nut and Dough courses, breadmaker will beep before end of kneading cycle, at which time you may add any fruits or nuts, herbs, meat, garlic, etc. Opening lid will not stop kneading process. Add ingredients quickly and evenly over dough. Quickly close lid to prevent heat loss. Note: If using Rapid Course or delay bake timer, add all ingredients at the beginning. Ingredients will be chopped into smaller pieces.

11. When your bread is nished baking, breadmaker

will beep and “0:00” will appear in display window. Press STOP and open lid. Using oven mitts, remove bread pan (E). Important: Remember, bread pan and loaf are both very hot! Be careful not to place either on tablecloth, plastic surface or other heat-sensitive surface that may scorch or melt. Note: If bread is not removed immediately after baking and STOP is not pressed, the Keep Warm cycle will begin. Operation light will begin to ash. Breadmaker will automatically turn off after 60 minutes. Although this will help prevent bread from becoming soggy, for best results, remove bread immediately after baking. Note: Keep Warm cycle does not apply to the following courses:

12. Turn bread pan upside down and shake to release

bread. Place bread upright on wire rack to cool 15 – 30 minutes before cutting. This allows steam to escape (F). Caution: Be sure to remove kneading paddle from the bread. Caution: Bread pan, kneading paddle and bread will be very hot.

13. Always unplug breadmaker after each use.

USING 18-HOUR DELAY BAKE TIMER

Important: Delay baking does not activate in Deluxe Super Rapid, Jam or Pasta Dough Courses. Don’t use delay bake timer if your recipe includes eggs, fresh milk, yogurt or other dairy products, meats, etc. To preset your breadmaker, follow these steps:

1. Add ingredients as usual, taking care not to let yeast and liquid ingredients

contact one another.

2. Close breadmaker lid and plug it in.

3. Press MENU to choose Course. Time needed for selected Course appears in

4. Press ▲ to add time in 10-minute intervals. (Use ▼ to subtract time.) Amount of

time set is shown in display window. q To fast forward time, continually press ▲. q To fast reverse, continually press ▼. q For example, if it is 8:00 AM and you want bread ready at 1:00 PM, press ▲ until the display reads 5:00 – meaning it will nish baking in 5 hours. This is the hour difference between 8:00 AM and 1:00 PM. Note: Actual baking times will not change.

5. Press LOAF to choose loaf size, press CRUST to choose crust color, then press

START to begin timer. The colon (:) in time display begins to ash, letting you know timer is started. When your bread is nished baking breadmaker will beep and “0:00” will appear in display window. Press STOP and open lid.

6. If you make an error after you’ve activated program and want to start over, press

and hold STOP. Timer will clear and you can begin again.

We suggest starting your bread making with this White Bread recipe. Follow steps previously outlined in this Instruction Manual. These steps have been written to eliminate most common errors in breadmaker baking and may be helpful for any recipe. WHITE BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Water (80°F/27°C) ¾ cup + 1 tbsp. 1 cup 1½ cups Oil 1 tbsp. 2 tbsp. 2½ tbsp. Sugar 1½ tbsp. 2 tbsp. ¼ cup Dry milk 1 tbsp. 1½ tbsp. 2 tbsp. Bread our 2¼ cups 3 cups 4 cups Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. Select White Course 1 1 1 Select Rapid White 2 2 2 Active dry yeast 2 tsp. 2½ tsp. 2¾ tsp. White, Rapid White, Whole Wheat, Rapid Whole Wheat, French, Rapid French, Fruit & Nut, Rapid Fruit & Nut Course Method:

1. Remove bread pan from breadmaker. Attach kneading paddle onto drive shaft.

Have all ingredients ready. Make sure all ingredients, except water, are at room temperature.

2. Measure water (80°F/27°C) and pour into bread pan.

3. Measure oil and add to bread pan.

4. Measure sugar, salt and dry milk; add to bread pan.

5. Measure bread our and add to bread pan. The Rapid setting for White Bread

decreases time for making bread by approximately an hour. Add additional ½ tsp. of yeast when baking rapid breads.

6. After making indentation in dry ingredients, carefully measure yeast and add

to bread pan. If using delay bake timer, make absolutely sure yeast is on top of bread our, away from liquids.

7. Place bread pan into breadmaker. Push down on rim until it ts rmly into

color. Press LOAF to choose loaf size. If delay baking is desired, press ▲ and ▼ to add delay bake time, then press START. If no delay baking is desired, press START to begin immediately.

9. At beep during kneading process, check dough ball (see CHECKING DOUGH

CONSISTENCY). It will be sticky to the touch. At this time, push down any dough or our that may be on sides of bread pan. If desired, add additional ingredients (i.e., raisins, nuts, and spices). If necessary, stir ingredients. (See KNEADING AND BAKING COURSE CHART to check time beep will sound.)

10. After ending beep sound, breadmaker will start 60-minute Keep Warm cycle.

“0:00” will appear in display window; colon will begin to ash. The operation light will ash.

11. Press STOP and use oven mitts to carefully remove bread pan. Light will go

out when STOP is pressed. Caution: Pan, kneading paddle and bread will be very hot. Use oven mitts!

12. Turn bread pan upside down and shake several times to release bread. Do

not use metal utensils. Remove kneading paddle and allow loaf to cool standing upright on wire rack approximately 15 – 30 minutes before slicing.

13. Once bread has cooled (approximately 1 hour) store in an airtight container.

14. Unplug unit and allow to cool completely before cleaning. (See CARE AND

Ingredients Amount Active dry yeast 2¼ tsp. Water (110°F/43°C) 2 cups Bread our 3½ cups Sugar 1 tbsp. In 4-qt. glass container, dissolve yeast in water (110°F/43°C); let stand 5 minutes, then add our and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times a day. Starter will “rise and fall” during fermentation period and become thinner as it stands. Sitting temperature of 80°F/27°C is best for sour avor to develop. When starter is developed, it is bubbly and may have yellow liquid layer on top; stir before using. It may be used for baking or placed in the refrigerator to use later; cover loosely. To use starter, measure amount specied in recipe. After refrigeration, let container of starter come to room temperature before measuring – about 4 hours.20

Ingredients Amount Active dry yeast 2¼ tsp. Water (110°F/43°C) 2 cups Bread our 3½ cups Sugar 1 tbsp. In 4-qt. glass container, dissolve yeast in water (110°F/43°C); let stand 5 minutes, then add our and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times a day. Starter will “rise and fall” during fermentation period and become thinner as it stands. Sitting temperature of 80°F/27°C is best for sour avor to develop. When starter is developed, it is bubbly and may have yellow liquid layer on top; stir before using. It may be used for baking or placed in the refrigerator to use later; cover loosely. To use starter, measure amount specied in recipe. After refrigeration, let container of starter come to room temperature before measuring – about 4 hours.

WHITE SOURDOUGH BREAD

plus enough water (80°F/27°C) to equal ¾ cup + 2 tbsp. 1 cup + 3 tbsp. 1

plus enough water (80°F/27°C) to equal ¾ cup + 1 tbsp. 1 cup + 1 tbsp.

/3 cup ½ cup Cultured buttermilk (80°F/27°C)

/3 ⅓ cup Whole wheat our

Ingredients 1½ lb. 2.0 lb. Eggs, large; room temperature

Select Rapid Whole Wheat

Select Rapid Whole Wheat

Eggs, large; room temperature

Select Rapid Whole Wheat

Ingredients 1.0 lb. 1½ lb. 2.0 lb. Eggs, large; room temperature

Select Rapid Whole Wheat

Ingredients 1½ lb. 2.0 lb. Eggs, large; room temperature

/3 cup Buckwheat our ¼ cup

Select Rapid Whole Wheat

Ingredients 1.0 lb. 1½ lb. 2.0 lb. Eggs, large; room temperature

Select Rapid Whole Wheat

Select Rapid Whole Wheat

/3 cup Whole wheat our

/3 cups Walnuts, chopped

Select Rapid Whole Wheat

CINNAMON RAISIN BREAD

Note: This recipe requires a few quick preparation instructions.

• Add cracked wheat to heatproof bowl. Pour in boiling water, stirring to prevent lumps.

Select Rapid Fruit & Nut 8 Active dry yeast 2½ tsp.

We suggest starting super rapid bread baking with this Deluxe Super Rapid White Bread Recipe. Follow each step carefully, noticing that water temperatures must be 110 – 115ºF/43 – 46ºC

1. Remove bread pan from breadmaker. Attach kneading paddle onto drive

shaft. Have all ingredients ready. Make sure all ingredients, except water, are at room temperature.

2. Measure water (110 – 115ºF/43 – 46ºC) and pour into bread pan.

3. Measure oil and add to bread pan.

4. Measure and add sugar and salt to bread pan.

5. Measure bread our and add to bread pan. Smooth into all corners.

6. Carefully measure super rapid type yeast and add to bread pan.

7. Place bread pan into breadmaker. Push down on rim until it ts rmly into

8. Press and choose Course 9, Deluxe Super Rapid. Press .

9. At beep during kneading process, check dough ball. It will be sticky to

the touch. At this time, push down any dough or our that may be on the sides of bread pan. If desired, add additional ingredients (i.e., raisins, nuts, and spices). If necessary, stir ingredients. Refer to KNEADING AND BAKING COURSES chart to check display time beep will sound.

10. When your bread is nished baking, breadmaker will beep and “0:00” will

appear in display window. Press and open lid.

11. Use oven mitts to carefully remove bread pan.

12. Turn bread pan upside down and shake several times to release bread. Do

not use metal utensils inside bread pan or breadmaker. Remove kneading paddle and allow loaf to cool, standing upright on wire rack approximately 15 – 30 minutes before cutting.

13. When bread has cooled completely (approximately 1 hour) store in airtight

14. Unplug unit and allow to cool completely before cleaning. Clean bread pan

• Dough ball for Deluxe Super Rapid Course should be very soft, sticky to the touch, loose ball with a smooth texture.

• Check dough ball and, if necessary, use rubber spatula to push any our or dough from sides of bread pan down into dough ball.

• As a result of increased temperatures during rise and bake process, loaf of bread produced from this Course may have dark, crisp crust with split in top of loaf.

• Super rapid type yeasts are special yeasts, widely available in major grocery stores specically for 59-minute super bake and super rapid breads.

BATTER BREADS™ Batter Breads™ Course will mix and bake a prepackaged cake mix or quick bread.

Ingredients 1 loaf Eggs, large, at room temperature

Milk (80°F/27°C) 1 cup Butter, melted ¼ cup Sugar ¾ cup Salt 1 tsp. All-purpose our 2 cups Cornmeal 1 cup Double acting baking powder 1 tbsp. Select Batter Breads™ Course

1. Remove bread pan from breadmaker. Attach kneading paddle onto shaft.

Add ingredients to bread pan in order listed. Refer to MEASURING YOUR INGREDIENTS. Make sure all ingredients, except water, are at room temperature.

2. Place bread pan into breadmaker. Push down on rim until it ts rmly into

color. If delay bake is desired, press▲/▼ buttons to set delay bake timer, and then press START for delay; or, simply press START to begin immediately. Important: Don’t use delay bake timer if your recipe includes eggs, fresh milk, yogurt or other dairy products, meats, sh or any other ingredients that may spoil.

4. At beep during kneading process, check dough. At this time, push down any

dough or our that may stuck to sides of bread pan. If desired, add additional ingredients (i.e., raisins, nuts, and spices). If necessary, stir ingredients. Refer to KNEADING AND BAKING COURSES chart to check display time beep will sound.

5. Before baking begins, remove bread pan from breadmaker. Remove kneading

paddle from batter and place bread pan back into breadmaker to complete bake process. Removing paddle will help prevent tearing cake/loaf when it is removed from pan after baking.

6. When bread is nished baking breadmaker will beep and “0:00” will appear in

display window. Press STOP and open lid. Caution: Oven caivty, bread pan, kneading paddle and bread will be very hot. Use oven mitts.

7. Remove bread pan from breadmaker as soon as course is complete and allow

cake or Batter Bread™ to remain in pan for 20 minutes on cooling rack before removing. Using oven mitts, take non metal spatula and gently loosen cake from sides of pan. Turn upside down to remove. Allow to cool 15 – 30 minutes before cutting.

8. When bread has completely cooled (approximately 1 hour) store in air tight

9. Unplug unit and allow to cool completely before cleaning. Clean bread pan

after each use. Batter Breads™ Course Hints for Best Results

• It is important that you assist breadmaker in stirring process during resttime. Refer to KNEADING AND BAKING COURSE chart for appropriate time. Use a rubber spatula to gently scrape the ingredients from sides and corners of pan, and fold into wet mixture.

• Full size cake mix (16-oz or larger), quick bread or mufn mix (13-oz or larger) works well using Batter Breads™ Course. As with any other liquid ingredients, the liquid should be 80ºF/27ºC and the eggs room temperature. Otherwise, add ingredients as listed on package instructions. 1-step angel food cake mixes may also be used. 2-step and swirl mix will work well using this program.

• Although delay bake timer is an option for this Course, our experience has shown recipes included do not mix well when delayed. You may nd a few of your recipes may work well; therefore, we have given you delay as an option.46

PINEAPPLE COCONUT POUND CAKE

Ingredients 1 cake Eggs, large, at room temperature

Crushed pineapple, undrained 1 cup Butter, softened ¼ cup Sugar ¾ cup Salt ½ tsp. Coconut, grated ½ cup All-purpose our 2 cups Baking powder 1 tbsp. Select Batter Breads™ Course

Note: Stir, using a spatula to fold in any our around sides of bread pan.

Ingredients 1 loaf Eggs, large, at room temperature

Crushed pineapple, undrained 1 cup Shortening, room temp. ½ cup Cheddar cheese, shredded 1 cup Sugar ½ cup Salt ¾ tsp. All-purpose our 2 cups Baking powder 1 tbsp. Pecans, chopped ½ cup Select Batter Breads™ Course

Note: Stir, using a spatula to fold in any our around sides of bread pan.48

Ingredients 1 loaf Whole eggs, large, at room temperature

Egg whites, at room temperature

/3 cup Banana, mashed 1½ cups Oil 6 tbsp. Sugar 1 cup Salt ¾ tsp. Cream of tartar 1½ tsp. All-purpose our 2 cups Nuts, chopped ¾ cup Baking soda ¾ tsp. Baking powder 2 tsp. Select Batter Bread™ Course

Note: Stir, using a spatula to fold in any our around sides of bread pan.

BREAD / PIZZA / PASTA DOUGH COURSES

Dough Courses Method:

1. Add ingredients to bread pan in order listed. Refer to MEASURING YOUR

INGREDIENTS. Place bread pan into breadmaker. Push down on rim until it ts rmly into place. Close lid.

2. Press MENU Button; choose Course 11, 12 or 14: Bread Dough, Pizza Dough or

Pasta Dough. Press CRUST to choose crust color. If delay bake is desired, press ▲/▼ buttons to set delay bake timer, and then press START for delay; or, simply press START to begin immediately. Important: Don’t use delay bake timer if your recipe includes eggs, fresh milk, yogurt or other dairy products, meats, sh or any other ingredients that may spoil.

3. When your dough is nished, breadmaker will beep and “0:00” will appear

in display window. Press STOP and open lid. Remove dough from bread pan. Follow recipe shaping and baking instructions. Dough Course Hints for Best Results

• If using delay bake timer, make sure yeast is on top of our, away from liquids. Important: Never allow dough to remain in breadmaker after Course is complete; it may over rise and damage machine.

• Rising times for dough after it is shaped and placed in baking pan will vary due to recipe, temperature and humidity level of your kitchen. Optimum temperature of room for rising is 80°– 85°F/27°– 29°C. Rising is most essential feature in bread making.

• Breadmaker allows dough to have rst rise or fermentation before dough is removed. Fermentation conditions gluten, (becoming pliable and elastic with a soft, smooth quality) develops avor and leavens product.

• Sometimes a double rising is benecial especially for whole grain or 100% whole wheat bread. Let dough rise once in breadmaker. Remove from breadmaker, punch down, let rise again, punch down and let rest 10 minutes. Resting allows gluten to relax and makes handling easier. Shape as desired and allow to rise until doubled in volume. If only 1 rise is desired, remove from breadmaker, let rest, shape and rise as above. Baker’s Hint:

• Dough has doubled in volume when an indentation remains after tip of a nger is pressed lightly and quickly into dough. If indentation springs back, cover and let rise a few more minutes and check again.

MAKING DOUGHS: CRUST TREATMENTS

Important: For use only with the Dough Courses

• Always allow optimum rising of shaped dough.

• Use pastry brush to apply glaze.

• Bake as directed. Egg Yolk Glaze For shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 tbsp. water or milk. Egg White Glaze For shiny, chewy crust, mix 1 slightly beaten egg white with 1 tbsp. water. Lightly Floured Sprinkle enough our onto work area so dough can be handled without sticking. Shaped Rolls: Cloverleaf Rolls Shape into ½-inch balls. Place 3 balls in each mufn tin and let rise until doubled in size. Crisscross Rolls Shape into balls, setting 2 aside. Combine balls and roll into a

/8-inch thick square. Cut strips

/8-inch wide and 2-inches long. Place 1 strip across top of each ball. Repeat process, placing second strip in opposite direction across top of each ball. Traditional Rolls Shape into balls. For “pull apart” rolls, place dough balls with sides touching. For “individual” rolls place dough balls 2-inches apart.50

DOUGH COURSE RECIPES...AS EASY AS 1-2-3

Plus enough water (80°F/27°C) to equal ¾ cup ¾ cup + 1 tbsp. 1

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

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

or until doubled in size.

3. Bake at 350ºF/177ºC for 15 to 25 minutes, or until done.

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

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

or until doubled in size.

3. Bake at 350ºF/177ºC for 25 – 30 minutes, or until golden brown.52

Plus enough water (80°F/27°C) to equal 1 cup 1

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

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

garlic mixture. Place in greased 9” x 13” baking dish. Cover and let rise in warm place for 45 minutes or until doubled in size.

3. Bake at 325ºF/163ºC for 35 to 40 minutes, or until done.

STICKY BREAKFAST BUN DOUGH

Ingredients 12 rolls Eggs, large, at room temp.

Plus enough water (80°F/27°C) to equal 1¼ cups Oil 3½ tsp. Sugar

/3 cup Salt 1½ tsp. Bread our 3½ cups Active dry yeast 2 tsp. Select Dough Course 11 Filling: Butter, softened ½ cup Sugar

1. Place on lightly oured surface, roll dough into 12” x 16” rectangle and spread

with butter. Combine remaining lling ingredients and sprinkle over dough.Roll up tightly, jelly-roll style, starting with longest side and cut into 1” slices.

2. Combine topping mixture and spread into a 13” x 9” baking dish. If you are

using optional pecan halves, line bottom of the pan. Place slices on mixture and let rise in a warm place for 30 minutes or until doubled in size.

3. Bake at 350ºF/177ºC for 35 minutes, or until done. Use oven mitts to carefully

invert onto heat-proof tray; syrup will be very hot.

Ingredients 1 loaf Water (80°F/27°C) 1¼ cups Sugar 1 tbsp. Salt 1½ tsp. Bread our 3½ cups Active dry yeast 2 tsp. Select Dough Course 11 Glaze: Water 2 tbsp. Salt ½ tsp. Method 1: Place on lightly oured surface. Roll into large rectangle. Starting with longest side, roll up tightly, pressing seams to seal and tapering each end. Method 2: Place loaf on greased baking sheet, cover and let rise in a warm place 40 minutes or until doubled in size. Method 3: With knife, cut 3 diagonal slashes across top of loaf. Combine glaze ingredients and brush generously. Bake at 400ºF/205ºC for 20 – 25 minutes until golden brown. Variations: French Onion Bread: Add ¼ cup dehydrated onion to dough and shape according Method 1 described above. French Loaf: Shape dough into 1 large round ball. Continue Methods 2 and 3 above. French Roll: Shape or divide into 12 pieces. Roll each into ovals, pinch together ends of each roll and taper slightly. Place rolls on greased baking sheet; cover and let rise in warm place 25 – 30 minutes or until doubled in size. Bake at 400ºF/ 205ºC for 15 – 20 minutes or until golden brown. French Twists: Shape or divide into 18 equal pieces. Roll into 14-inch long ropes.56

Fold each rope in half and twist, starting at fold. Place on greased baking sheet and brush with

/3 cup melted butter. Cover and let rise in a warm place 25 – 30 minutes or until doubled in size. Brush with glaze and bake at 400ºF/205ºC for 12 – 15 minutes or until golden brown. Tip: If desired, brush with glaze and sprinkle loaves or rolls before baking with 1 of following: sesame seeds, poppy seeds, caraway seeds or cracked wheat.

Ingredients Regular Large Eggs, large, at room temp.

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

regular, 13-inch large) ropes with tapered ends. Pinch ropes together at 1 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 45 minutes or until doubled in size.

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

Bake at 375ºF/190ºC for 25 minutes or until done. BAGEL DOUGH Ingredients 8 bagels Water (80°F/27°C) 1 cup Sugar 1½ tbsp. Salt 1½ tsp. Bread our 3 cups Active dry yeast 2 tsp. Select Dough Course 11 Glaze: Egg, beaten 1 Toppings (optional) Sesame seeds, poppy seeds, cracked wheat, dry cereal or dehydrated onions Method:

1. Place on lightly oured surface. Divide into pieces. Roll each in smooth ball,

making hole in center of each with thumbs. Gently pull to make 1-inch hole.

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

3. In 3-quart sauce pan, bring 2 quarts of water and 2 tablespoons sugar to boil.

Place few bagels at a time in boiling water. Simmer 3 minutes, turning each bagel once. Remove with slotted spoon and put back on greased baking sheet.

4. Brush with egg and sprinkle with choice of toppings. Bake at 400ºF/204ºC for 20

– 25 minutes or until done; cool on wire rack.58

Ingredients 1 thick or 2 thin crusts 2 thick or 4 thin crusts Water (80°F/27°C) ¾ cup 1

1. Place on lightly oured surface. Divide and press onto 12-inch pizza pan,

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

3. Bake at 425ºF/218ºC for 20 minutes or until crust is golden brown around edges.

1. On lightly oured surface cut dough into pieces. Roll each piece into 16-inch

rope. Cross ends of the rope to make loop; twist crossed ends once and fold across loop.

2. Place on greased baking sheet 1½ inches apart. Brush with glaze and sprinkle

with toppings. Bake at 375ºF/190ºC for 15 – 20 minutes or until done. Variation: Pepperoni Pretzel: Add 1 cup sliced pepperoni and 2 tbsp. Parmesan cheese to dough ingredients. Follow method of completion.

/3 cup Sugar 2 tsp Salt 1½ tsp. Bread our 3 cups Dry Italian seasoning 1 tsp. Active dry yeast 2 tsp. Select Pizza Dough Course

Garlic-Cheese Topping: Olive oil ¼ cup Dried oregano 1½ tsp. Garlic, nely minced ¼ cup Parmesan cheese, grated

Ingredients 2 thin crusts Water (80°F/27°C) 1 cup Oil 2 tbsp. Sugar 1 tbsp. Salt 1 tsp. Whole wheat our 1 cup Bread our 1½ cups Active dry yeast 1 tsp. Select Pizza Dough Course

1. Place nished dough on lightly oured surface. Divide in half and press onto

12-inch pizza pan, raising edges. (Sprinkle each pan with 1 tbsp. of cornmeal if desired.) Generously prick dough with a fork. For 1 (12-inch thick) crust, do not divide.

2. Bake at 425ºF/218ºC for 10 – 12 minutes or until edges of crust begin to turn

light golden brown. Remove, add toppings and return to oven to bake additional 15 – 20 minutes.62

PASTA DOUGH...AS EASY AS 1-2-3 Pasta Dough Course allows you versatility to prepare many types of dough for your baking enjoyment.

1. Remove bread pan from breadmaker. Attach kneading paddle onto

drive shaft. Have all ingredients ready. Make sure all ingredients, except milk (80°F/27°C), are at room temperature.

2. Add milk and oil to bread pan.

3. Measuring salt and semolina (pasta) our into bread pan.

4. Place bread pan into breadmaker. Push down on rim until it ts rmly into

5. Press MENU; choose Course14, Pasta Dough. Press START.

6. At beep during kneading process, check dough ball. It will be slightly sticky

7. To touch. At this time, push down any dough or our that may be on sides

of bread pan. Refer to KNEADING AND BAKING COURSE chart in to check display time beep will sound.

8. Beep will sound when dough has nished mixing and “0:00” will appear in

display window. Press STOP and remove dough from bread pan.

9. Using rolling pin on lightly-oured surface, roll out dough to about

/8-inch thickness. Cut dough into strips about ½-inch wide.

10. Use 6 cups of boiling water for 1 lb. of dough and cook for 10 to 15 minutes

or until tender. DO NOT OVER COOK. Drain well.

11. Use in any of your favorite pasta recipes.

12. Unplug unit and allow to cool completely before cleaning. Clean bread pan

after each use. Ingredients 1 loaf Greek-Style Topping: Olive oil ¼ cup Dried oregano 1½ tsp. Onion, thinly sliced 1 cup Feta cheese, crumbled

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

ngertips, make indentations in dough.

2. Cover, let rise in warm place for 20 minutes or until doubled in size. While

dough is rising, select topping and prepare.

3. In skillet, heat oil. For Garlic-Cheese Topping, stir in oregano and garlic

immediately; remove from heat. For Greek Topping, stir in oregano and onions; cook until onions are soft, but not brown (approximately 5 minutes).

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

5. Bake at 400ºF/205ºC for 20 minutes or until done.64

Select Pasta Dough Course

Cooked pasta Makes 8 cups Makes 10 cups Note: Both recipes will use same amount of spinach. JAM COURSE Jam Course Method:

1. Remove bread pan from breadmaker. Attach kneading paddle to drive shaft.

Have all ingredients ready. Clean fresh berries or fruit, cut into ½-inch cubes. Drain fruit before crushing.

2. Use liquid measuring cup to measure drained, crushed fruit.

3. Use dry measuring cup to measure sugar.

4. Use measuring spoon to measure lemon juice, if using.

5. Place bread pan into breadmaker. Push down until it ts rmly into place. Close

7. The breadmaker will preheat for 15 minutes before any movement occurs in

bread pan. After preheating, jam will be heated and mixed for approximately 50 minutes. Entire Jam Course takes 1 hour, 5 minutes.

8. When jam is nished, breadmaker will beep and “0:00” will appear in display

window. Press STOP and open lid. Caution: Oven cavity, bread pan, kneading paddle and bread will be very hot. Use oven mitts.

Ingredients 1½ lb. 2 lb. Water (80°F/27°C) ½ cup + 1 tbsp. ¾ cup + 1 tbsp. Eggs, large, at room temp.

Cooked pasta Makes 8 cups Makes 10 cups66

Fresh or frozen (thawed) fruit 3 cups Sugar 5 cups Lemon 3 tbsp. Select Jam Course

Important: Do not exceed amounts given! Care and Cleaning This product contains no user serviceable parts. Refer service to qualied service personnel. CLEANING Important: Always unplug breadmaker and allow to cool compeltely prior to cleaing. Bread pan and kneading paddle have nonstick surfaces, which make cleaning easier.

1. After baking each loaf of bread, unplug breadmaker and discard any crumbs.

2. Remove bread pan from oven chamber and kneading paddle from bread pan.

Then, as needed, wash bread pan and kneading paddle inside and out with warm, soapy water. Avoid scratching nonstick surfaces. Caution: Do not place bread pane in dishwahser, or soak it in water.

3. If kneading paddle is stuck to drive shaft, pour warm water into bread pan for up

to 30 minutes, to loosen it. Do not use excessive force.

4. Wipe inside of lid and oven cavity with slightly damp cloth or sponge. If any

residue has scorched on heating element or elsewhere, wipe with nonabrasive pad to clean. Lid can be removed for cleaning. Important: Do not put lid in dishwaser, as it may cause warping. Do not immerse in water, as it contains sensitive eletronic sensors.

5. To clean glass in lid, use glass cleaner or mild detergent and damp cloth or

plastic scouring pad. Do not use abrasive cleaners or scouring pads, as they may scratch glass.

6. Do not use vinegar, bleach or harsh chemicals to clean breadmaker.

7. Be sure breadmaker is completely cooled before storing.

8. Oven chamber contains heating element and drive shaft. Therefore, when

cleaning, NEVER pour water, solvents or cleaning solutions into this area. STORAGE

• All removable parts should be thoroughly cleaned and dried.

• Store lid closed. Place bread pan into breadmaker with kneading paddle inside.

9. Remove bread pan from breadmaker.

10. Pour hot jam into heat-safe container. Leave on countertop to partially cool;

11. Pour partially-cool jam into refrigerator/freezer-safe container, leaving ½” of

12. Cover tightly to store. Jam will thicken upon cooling.

Jam Course Hints For Best Results

• Do not reduce sugar or use sugar substitutes. Exact amounts of sugar, fruit, and other ingredients are necessary for good set.

• Use only ripe fruit (not overripe or underripe) for best avor.

• Do not puree fruit. Drain cubed fruit before crushing. Crush with potato masher or food processor. Jam should have bits of fruit in it.

• Recipes should not exceed 3 cups fruit.

• Be sure to measure fruit AFTER is crushed, not before.

• Remove stems, seeds or pits from fruit before crushing.

• You may use strawberries, blackberries, raspberries or other thin skinned berries. Fruit such as peaches, pears and apricots may be used, but should be peeled and have seeds removed.

• Frozen berries or fruit (no sugar added) may be substituted for fresh. Thaw and drain before measuring. For thinner jam, use juice as part of 3 cups of berry or fruit amount.

• Lemon juice adds necessary acid to berries or fruit.

• You may decrease amount of sugar, but it will produce a thinner result. More sugar will make it thicker. For best results, sugar substitutes are not recommended.

• Average refrigerated life of jam is 2 weeks or up to several months frozen.

STRAWBERRY, BLACKBERRY, OR RASPBERRY JAM

Fresh or frozen (thawed) fruit 3 cups Sugar 5 cups Select Jam Course

Cet appareil est conçu uniquement pour une utilisation domestique. TROUBLESHOOTING Question Answer Why does height and shape of bread differ in each loaf? Height and shape of bread may differ depending on the ingredients, room temperature and length of timer cycle. Also, accurate measurement of ingredients is essential to make delicious bread. Bread has unusual aroma. Why? Stale ingredients may have been used or too much yeast may have been used. Always use fresh ingredients. Accurate measurements are essential to make delicious bread. Kneading paddle comes out with bread. This can happen, as kneading paddle is detachable. Use a nonmetal utensil to remove it. Caution: Kneading paddle will be hot. Bread has oured corners. Sometimes our in corner of bread pan may not have been completely kneaded into dough. Scrape it off loaf with knife. Can ingredients be halved or doubled? NO. If there is too little in bread pan, kneading paddle cannot knead well enough. If there is too much, bread rises out of bread pan. Can fresh milk be used in place of dry milk? YES. Be sure to decrease same measurement of water to equal liquid substitution. Fresh milk is not recommended when using delay bake timer, because it may spoil while sitting in bread pan.70

INSTRUCTIONS RELATIVES AU CORDON

• Any defect in material or workmanship provided; however, Applica’s liability will not exceed the purchase price of the product. For how long?

• One year after the date of original purchase. What will we do to help you?

• Provide you with a reasonably similar replacement product that is either new or factory refurbished. How do you get service?

• Save your receipt as proof of date of sale.

• Check our on-line service site at www.prodprotect.com/applica, or call our toll-free number, 1-800-231-9786, for general warranty service.

• If you need parts or accessories, please call 1-800-738-0245. What does your warranty not cover?

• Damage from commercial use

• Damage from misuse, abuse or neglect

• Products that have been modified in any way

• Products used or serviced outside the country of purchase

• Glass parts and other accessory items that are packed with the unit

• Shipping and handling costs associated with the replacement of the unit

• Consequential or incidental damages (Please note, however, that some states do not allow the exclusion or limitation of consequential or incidental damages, so this limitation may not apply to you.) How does state law relate to this warranty?