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

Product Type	Horizontal automatic bread machine all-in-one
Brand	Black & Decker
Model	B900SC
Maximum capacity	908 g (2 lb)
Number of cycles	14 automatic programs (White, Whole Wheat, French, Fruit and Nut, Quick, Super Rapid Deluxe, Batter Bread, Dough, Pizza Dough, Jam, Pasta, etc.)
Delay timer	Up to 18 hours
Power failure memory	60 minutes
Keep warm function	Yes, 60 minutes (except on certain cycles)
Crust control	Light, Medium, Dark
Loaf size	454 g, 681 g, 908 g
Pan material	Non-stick
Viewing window	Yes
Power supply	120 V ~ 60 Hz (polarized plug)
Wattage	600 W (estimated)
Dimensions (approx.)	30 x 25 x 35 cm
Weight (approx.)	5 kg
Replacement parts	Bread pan (B900SC-02), kneading disk (B900SC-03), removable lid (B900SC-01)
Care and cleaning	Hand wash the pan and disk with warm soapy water; wipe the interior with a damp cloth; do not immerse the lid or put it in the dishwasher; do not use abrasive cleaners
Safety	Polarized plug, motor thermal protection, automatic shutdown in case of overheating
Warranty	1 year limited (United States and Canada)
Included accessories	Bread pan, kneading disk, removable lid, recipe book

Frequently Asked Questions - B900SC BLACK & DECKER

How to check dough consistency during kneading?

Open the lid 5 to 8 minutes after kneading begins. The dough should be soft and sticky (like adhesive tape). If too dry, add 2.5 to 5 ml of liquid; if too wet, add 7 to 14 g of flour.

Can I use fresh milk instead of powdered milk?

Yes, but remove an equivalent amount of water. Fresh milk is not recommended with the delay timer as it may spoil during the delay.

What to do in case of a power failure?

The machine has a 60-minute memory. If power returns within this time, the cycle resumes. Otherwise, discard perishable ingredients and start over. If the bread was already baking, start over with new ingredients.

Why is my bread smaller and denser than expected?

This may be due to expired yeast, lack of liquid, or low room temperature. Use fresh ingredients and check the dough consistency.

How to convert active dry yeast to quick-rise yeast?

Refer to the conversion chart: 3.5 g active dry yeast = 2.3 g quick-rise yeast. For quick cycles, add an additional 2.3 g of yeast.

Can I double recipe quantities?

No, do not double quantities. The bread pan is designed for a maximum of 908 g of dry ingredients. Excess would prevent proper kneading and could damage the machine.

How to clean the non-stick bread pan?

Hand wash the pan and kneading disk with warm soapy water. Do not put them in the dishwasher or soak them. Wipe the interior with a damp cloth.

Does the delay timer work with all cycles?

No, it is not available for the Super Rapid Deluxe, Jam, and Pasta cycles. Also, do not use it with recipes containing eggs, fresh milk, or meat.

What to do if the kneading disk gets stuck in the bread?

Use a non-metallic utensil to gently remove it. The disk is removable and hot; beware of burns.

How to get a crisper crust?

Use water instead of milk, and select the Dark crust color. For French bread, the French cycle gives a crispy crust without fats.

USER MANUAL B900SC BLACK & DECKER

All-in-One Horizontal Automatic Breadmaker

Accessories/Parts (USA/Canada)

When using electrical appliances, basic safety precautions should always be followed including the following:

Read all instructions.
Do not touch hot surfaces. Use handles or knobs.
To protect against electrical shock do not immerse cord, plugs, or appliance in water or other liquid.
- Close supervision is necessary when any appliance is used by or near children.
Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts.
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.
The use of accessory attachments not recommended by the appliance manufacturer may cause fire, electric shock or injury.
Do not use outdoors.
- Do not let cord hang over edge of table or counter, or touch hot surfaces, including the stove.
Do not place on or near a hot gas or electric burner, or in a heated oven.
Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
To disconnect, press and hold the STOP Button for 2 seconds, remove plug from wall outlet.
Do not use appliance for other than intended use.
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, fires, 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.

A person who has not read and understood all operating and safety instructions is not qualified to operate this appliance. All users of this appliance must read and understand this Owner's Manual before operating or cleaning this appliance.
If this appliance falls or accidentally becomes immersed in water, unplug it from the wall outlet immediately. Do not reach into the water!
- 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 flammable materials.
To reduce the risk of fire, do not leave this appliance unattended during use.
If this appliance begins to malfunction during use, immediately unplug the cord. Do not use or attempt to repair a malfunctioning appliance!
The cord to this appliance should only be plugged into a 120V AC electrical wall outlet.
Do not use this appliance in an unstable position.

SHORT CORD INSTRUCTIONS

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 fit into a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to 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 350^ / 177^ 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)
2. Handle
3. Viewing window
4. Air vent
5. Control panel
6. Steam vents
7. Electric cord with polarized plug
8. Course selection
9. Oven (baking chamber)
10. Bread pan clip
11. Drive shaft
† 12. Bread pan (Part # B900SC-02)
† 13. Kneading paddle (Part # B900SC-03)
14. Bread pan handle
† Note: Indicates consumer replaceable/removable parts

CONTROL PANEL

Selection Options

Select from these bread/dough courses:

1. White
2. Rapid white
3. Whole wheat
4. Rapid whole wheat
5. French
6. Rapid French

7. Fruit & nut

8. Rapid fruit & nut

9. Deluxe super rapid
10. Batter BreadsTM
11. Dough
12. Pizza dough
    13.Jam
13. Pasta dough

1. Menu

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).

2. Loaf Size

Selects loaf size: 1 lb, 112 lb. or 2 lb. Loaf size is preset to 2 lb.

3. Crust Control

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

4. Stop

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

5.Start

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.

7. Display Window

Shows selection and timer setting.

8. Operation Light

Illuminates when START button is pressed; when cycle is completed and in Keep Warm phase, light will flash.

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.

How to Use

This product is for household use only.

Important: Your breadmaker has an intelligent fuse system designed to protect the motor from overheating. It will automatically shut off the motor if there is an overheat risk. If this occurs, unplug the appliance, wait a few seconds for it to cool down, and plug in again following the instructions.

GETTING STARTED

• 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.

Important: Your breadmaker will bake up at 2-lb. loaf. Do not put larger quantities of ingredients into bread pan. Bread will not mix and bake correctly and breadmaker may be damaged. (See MAXIMUM INGREDIENT AMOUNTS.)

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

MAXIMUM INGREDIENT AMOUNTS

• Bread courses: approximately 4 cups
• Batter bread and prepackaged cake mixes: 4 cups
  Dough courses: 4% cups

Jam: 3 cups of fruit

BREAD PAN TIPS

Inserting bread pan

Note: Remember to insert kneading paddle first, then add all ingredients BEFORE inserting the bread pan into baking chamber.
- When inserting bread pan into breadmaker, make sure to seat firmly in place.

Removing bread pan

• To remove bread pan from baking chamber, hold handle with an oven mitt and lift gently.
  Important: When you remove bread pan after baking, be sure to wear oven mitts to prevent burning.
• 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.

KNEADING AND BAKING COURSES

Note: If, at any time during bread making process, you need to turn breadmaker OFF, press STOP button. Then unplug unit.

Note: 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 slur ingredients. Refer to KNEADING AND

BAKING COURSES charts to determine time that beep will sound.

Note: 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.

Course 1: White Bread

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

Course 2: Rapid White

Decreases time for making white bread by approximately 1 hour. Choose recipe, then simply ADD additional 12 -tsp. of active dry or quick-acting yeast (whichever you are using) to recipe. Bread may be shorter and denser.

Course 3: Whole Wheat Bread

Used for recipes with significant amounts of whole wheat or rye flour, oats, or bran. Whole wheat Course begins with rest period during which flours or grains absorb liquid ingredients. Soaking causes flour 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.

Course 4: Rapid Whole Wheat

Decreases time for making whole wheat bread by approximately 1 hour. Choose recipe, then simply ADD additional 12 -tsp. of active dry or quick-acting yeast (whichever you are using) to recipe. Bread may be shorter and denser.

Course 5: French Bread

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

Course 6: Rapid French

Decreases time for making French bread by approximately 1 hour. Choose recipe, then simply ADD additional 12 -tsp. of active dry or quick-acting yeast (whichever you are using) to recipe. Bread may be shorter and denser.

Course 7: Fruit & Nut Bread

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

Course 8: Rapid Fruit & Nut

Decreases time for making fruit & nut breads by approximately 1 hour. Choose recipe, then simply ADD additional 12 -tsp. of active dry or quick-acting yeast (whichever you are using) to recipe. Bread may be shorter and denser.

Course 9: Deluxe Super Rapid

Bakes breads in as little as 59 minutes!

Course 10: Batter BreadsTM

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, waffles 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	1stknead	2ndknead	Beep display	Rise Punch 2	* rise Punch 3	* rise Bake	Keep warm
1. White	2 lb, med dark light	3:10	-	5 min	20 min	2:53	40 min	10 sec	25 min	50 min
		3:20				3:03				50 min
		3:00				2:43				40 min
	1/1 lb, med dark light	3:06	-	3 min	22 min	2:48	40 min	10 sec	25 min	50 min
		3:15				2:58				45 min
		2:50				2:38				55 min
	1 lb, med dark light	3:00	-	3 min	22 min	2:43	40 min	10 sec	25 min	50 min
		3:10				2:53				40 min
		2:50				2:33				50 min
2. Rapid White	2 lb, med dark light	2:10	-	5 min	20 min	.53	15 min	10 sec	10 min	30 min
		2:20				2:03				50 min
		2:00				1:43				60 min
	1/1 lb, med dark light	2:06	-	3 min	22 min	1:48	15 min	10 sec	10 min	30 min
		2:15				1:58				45 min
		1:55				1:38				55 min
	1 lb, med dark light	2:00	-	3 min	22 min	1:43	15 min	10 sec	10 min	30 min
		2:10				1:53				40 min
		1:50				1:33				50 min
3. Whole Wheat	2 lb, med dark light	3:35	30 min	5 min	15 min	2:53	50 min	10 sec	25 min	45 min
		3:43				3:01				50 min
		3:30				2:48				40 min
	1/1 lb, med dark light	3:32	30 min	3 min	17 min	2:50	50 min	10 sec	25 min	45 min
		3:40				2:58				40 min
		3:27				2:45				40 min
	1 lb, med dark light	3:30	30 min	3 min	17 min	2:48	50 min	10 sec	25 min	45 min
		3:38				2:56				40 min
		3:05				2:43				40 min
4. Rapid Whole Wheat	2 lb, med dark light	2:20	5 min	5 min	15 min	2:03	30 min	10 sec	40 min	-
		2:28				2:11				45 min
		2:15				1:58				50 min
	1/1 lb, med dark light	2:17	5 min	3 min	17 min	2:00	33 min	10 sec	40 min	-
		2:26				2:08				42 min
		2:10				1:56				50 min
	1 lb, med dark light	2:15	5 min	3 min	17 min	1:58	30 min	10 sec	40 min	-
		2:23				2:06				40 min
		2:10				1:53				50 min

5. French 2

1b, med dark light

2:20

-

5 min

20 min

3:13

40 min

10 sec

33 min

10 sec

60 min

55 min

65 min

2:28

-

-

3 min

3:23

40 min

10 sec

33 min

10 sec

60 min

45 min

60 min

1% b, med dark light

2:17

-

3 min

22 min

3:10

40 min

10 sec

33 min

10 sec

60 min

52 min

60 min

1lb, med dark light

2:10

-

3 min

22 min

3:20

40 min

10 sec

33 min

10 sec

60 min

42 min

60 min

2:15

-

-

22 min

3:08

40 min

10 sec

33 min

10 sec

60 min

50 min

60 min

2:23

-

-

22 min

3:19

40 min

10 sec

33 min

10 sec

60 min

40 min

60 min

6. Rapid French

2 lb, med dark light

2:25

-

5 min

20 min

2:08

20 min

8 sec

45 min

-

-

55 min

60 min

2:35

-

3 min

22 min

2:18

20 min

8 sec

45 min

-

-

65 min

60 min

1% b, med dark light

2:15

-

-

22 min

1:58

20 min

8 sec

45 min

-

-

55 min

60 min

2:22

-

-

22 min

2:05

40 min

10 sec

25 min

5 sec

50 min

60 min

60 min

2:32

-

-

22 min

2:15

40 min

10 sec

25 min

5 sec

50 min

60 min

60 min

2:12

-

-

22 min

1:58

20 min

8 sec

45 min

-

-

55 min

60 min

2:20

-

-

22 min

2:03

40 min

10 sec

25 min

5 sec

50 min

60 min

60 min

2:30

-

-

22 min

2:13

40 min

10 sec

25 min

5 sec

50 min

60 min

60 min

2:10

-

-

22 min

1:53

40 min

10 sec

25 min

5 sec

50 min

60 min

60 min

7. Fruit & Nut 2

1b, med dark light

3:25

-

5 min

20 min

3:08

40 min

10 sec

25 min

5 sec

50 min

65 min

60 min

3:35

-

-

22 min

3:18

40 min

10 sec

25 min

5 sec

50 min

75 min

60 min

3:15

-

-

22 min

2:58

40 min

10 sec

25 min

5 sec

50 min

65 min

60 min

1% b, med dark light

3:22

-

-

22 min

3:05

40 min

10 sec

25 min

5 sec

50 min

65 min

60 min

3:32

-

-

22 min

2:55

40 min

10 sec

25 min

5 sec

50 min

65 min

60 min

3:12

-

-

22 min

3:03

40 min

10 sec

25 min

5 sec

50 min

60 min

60 min

3:20

-

-

22 min

3:13

40 min

10 sec

25 min

-

-

75 min

60 min

3:30

-

-

22 min

3:13

40 min

10 sec

25 min

-

-

75 min

60 min

3:10

-

-

22 min

2:53

40 min

10 sec

25 min

-

-

75 min

60 min

8. Rapid Fruit & Nut

2 lb, med dark light

2:50

-

6 min

20 min

2:33

25 min

10 sec

55 min

-

-

65 min

60 min

3:00

-

-

22 min

2:43

25 min

10 sec

55 min

-

-

75 min

60 min

2:40

-

-

22 min

2:30

25 min

10 sec

55 min

-

-

65 min

60 min

1% b, med dark light

2:47

-

-

22 min

2:40

20 min

10 sec

55 min

-

-

75 min

60 min

2:57

-

-

22 min

2:20

25 min

10 sec

55min

-

-

75 min

60 min

2:37

-

-

22 min

2:28

25 min

10 sec

55min

-

-

60 min

60 min

2:45

-

-

22 min

2:38

-

-

-

-

-

70 min

60 min

2:55

-

-

22 min

2:18

-

-

-

-

-

70 min

60 min

9. Deluxe Super Rapid

2 lb

59

-

2 min

12 min

50

14 min

-

-

-

-

31 min

-

59

-

2 min

12 min

50

16 min

-

-

-

-

20 min

-

59

-

2 min

12 min

50

18 min

-

-

-

-

27 min

-

10. Batter Bread "

Medium Dark Light

1:30

-

1 min

3 min

1:24

2 min

2 min

1 min

2 min

-

78 min

-

1:40

-

1 min

3 min

1:34

2 min

2 min

1 min

2 min

-

89 min

-

1:20

-

1 min

3 min

1:14

2 min

2 min

1 min

2 min

-

89 min

-

11. Dough 2lb

1% lb

1:30

-

3 min

27 min

1:08

60 min

-

-

-

-

-

-

1:27

-

3 min

24 min

1:05

60 min

-

-

-

-

-

-

1:24

-

3 min

21 min

1:02

60 min

-

-

-

-

-

-

12. Pizza Dough

50

-5 min 15 min 38:30 min - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

13. Jam

1:05

15 min

-

-

-

-

-

-

-

-

-50 min (sill)

14. Pasta Dough

14

1 min

2 min:36

-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, Balter 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.

KNOW YOUR INGREDIENTS

All-Purpose Flour

All-purpose flour is blend of refined hard and soft wheat flours ideally suited for making quick breads and cakes.

Bran

Bran (unprocessed) is coarse outer portion of wheat or rye grains that is separated from flour by sifting or bolting. It is often added to bread in small quantities for nutritional enrichment, heartiness and flavor. It is also used to enhance bread texture.

Bread Flour

Bread flour is a high gluten/protein flour that typically has higher gluten concentration than all-purpose flour. Using bread flour 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 flavor 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 flavor and crunchy texture.

Rye Flour

Rye flour must always be mixed with high proportion of bread flour, as it does not contain enough gluten to develop structure for high, even-grained loaf.

Self-Rising Flour

Self-rising flour contains lavening 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, flax seeds and hulled millet.

Vital Wheat Gluten

Gluten is manufactured from wheat flour 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 flours (such as whole wheat) to increase volume and lighten texture.

Whole Wheat Flour

Whole wheat flour is milled from the entire wheat kernel, which contains the bran and germ. This high fiber flour is richer in nutrients than all-purpose or bread flour. Breads made with this flour are usually smaller and heavier than white loaves. Many recipes mix whole wheat flour with bread flour or vital wheat gluten to produce high, light-textured bread.

Flour Storage

Keep flour in a secure, airtight container. Keep rye and whole wheat flours stored in a refrigerator, freezer or a cool area to prevent them from becoming rancid. Allow flour 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 flour 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 flour 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

14 tsp. active dry yeast = 12 tsp. quick-acting yeast

1 tsp. active dry yeast = 1/4 tsp. quick-acting yeast

1/2 tsp. active dry yeast = 1 tsp. quick-acting yeast

214 tsp. active dry yeast = 112 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 12 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 flavor 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 artificial sweeteners cannot be used as substitute, as yeast will not react properly with them.

Salt

Salt is necessary to balance flavor 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 80^ / 27^ 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 flavor, 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 flavor 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.

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 flour to liquid is the most critical factor in any bread recipe, yet most easily remedied. After 5 to 8 minutes in Kead 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 flour 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.colostato/edu/depts/coopext

In dry climates, flour is drier and requires slightly more liquid.

In humid climates, flour is wetter and will absorb less liquid, so less liquid is required.

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 1-inch or 1-inch cubes and used in recipes to make croutons, bread pudding or stuffing.

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.

1. Position kneading paddle on the drives shaft. Match flat side of drive shaft to flat part of hole in kneading paddle. Make sure paddle is secure (C).
2. Place ingredients into the bread pan. For best results, add all liquid ingredients first, then add all dry ingredients.

Important: Always add yeast, baking powder or baking soda last.

1. 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.)

1. 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 fingers behind bread pan clips and gently pull away from oven wall. Insert bread pan again.

2. Close the lid. Plug into standard electrical outlet. Breadmaker will beep and three zeros will flash in display window.

3. Press MENU to choose desired Course. The operation light will illuminate. Each time MENU is pressed, unit and display will move to next Course.

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

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

• Batter Bread ^TM

Jam

Dough

Pizza Dough

• Pasta Dough

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

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

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

• Batter BreadsTM

Jam

Pizza Dough

• 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 sunflower or sesame seeds.

1. 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.

1. When your bread is finished 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 flash. 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:

16

• Deluxe Super Rapid
• Batter Bread's
  Jam
  Dough
• Pizza Dough

• Pasta Dough

• 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.

1. 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 display window.
4. Press to add time in 10-minute intervals. (Use to subtract time.) Amount of time set is shown in display window.

To fast forward time, continually press
To fast reverse, continually press
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 finish baking in 5 hours. This is the hour difference between 8:00 AM and 1:00 PM.

Note: Actual baking times will not change.

1. 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 flash, letting you know timer is started. When your bread is finished baking breadmaker will becp and "0:00" will appear in display window. Press STOP and open lid.
2. 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.

BREAD RECIPES...EASY AS 1-2-3

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.	1 1/2 lb. 2.0 lb.
Water (80°F/27°C) 1/4 cup	+ 1 tbsp. 1 cup 1 1/2 cups
Oil 1 tbsp. 2 tbsp. 2 1/2 tbsp.
Sugar 1 1/2 tbsp. 2 tbsp. 1/4 cup	cup
Dry milk 1 tbsp. 1 1/2 tbsp	2 tbsp.
Bread flour 2 1/4 cups 3 cups	cups 4 cups
Active dry yeast 1 1/2 tsp.	1 tsp. 2 1/4 tsp.
Select White Course	1	1	1
Select Rapid White	2	2	2
Active dry yeast 2 tsp.	2 1/2 tsp.	2 1/4 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^ / 27^) 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 flour and add to bread pan. The Rapid setting for White Bread decreases time for making bread by approximately an hour. Add additional 12 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 flour, away from liquids.
7. Place bread pan into breadmaker. Push down on rim until it fits firmly into place. Close lid.

8. Press MENY; choose Course 1, White Bread. Press CRUST to choose crust 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 flour 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 flash. The operation light will flash.
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!

1. 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.
2. Once bread has cooled (approximately 1 hour) store in an airtight container.
3. Unplug unit and allow to cool completely before cleaning. (See CARE AND CLEANING INSTRUCTIONS.)

WHITE SOURDOUGH STARTER

Ingredients	Amount
Active dry yeast	2 1/4 tsp.
Water (110°F/43°C)	2 cups
Bread flour	3 1/2 cups
Sugar	1 tbsp.

In 4-qt. glass container, dissolve yeast in water (110^ / 43^) ; let stand 5 minutes, then add flour 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^ / 27^ is best for sour flavor 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 specified in recipe. After refrigeration, let container of starter come to room temperature before measuring - about 4 hours.

WHITE SOURDOUGH STARTER

Ingredients Amount
Active dry yeast 21/4 tsp.
Water (110°F/43°C) 2 cups
Bread flour 31/2 cups
Sugar 1 tbsp.

In 4-qt. glass container, dissolve yeast in water (110^ / 43^) ; let stand 5 minutes, then add flour 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^ / 27^ is best for sour flavor 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 specified in recipe. After refrigeration, let container of starter come to room temperature before measuring - about 4 hours.

WHITE SOURDOUGH BREAD

Ingredients 1.0	lb. \( 1\frac{1}{2}\mathrm{\;{lb}}.{2.0}\mathrm{\;{lb}} \) .
Water (80°F/27°C) 1/2	cup + 1 tbsp. 3/4 cup	cup 3/4 cup + 1 tbsp.
Starter (see above recipo)	\( 3/4 \) cup 1 cup	1 1/4 cup
Sugar 2 tsp. 1 tbsp.	tsp.
Salt	1 tsp.	1 1/2 tsp.	2 tsp.
Bread flour	2 cups	3 cups	4 cups
Active dry yeast \( 1\frac{1}{2} \)	2 tsp.	2 1/4 tsp.
Select White Course	1	1	1
Select Rapid White	2	2	2
Active dry yeast	2 tsp.	\( 2\frac{1}{2} \) tsp.	\( 2\frac{1}{4} \) tsp.

CORNBREAD

Ingredients	1.0 lb.	1 1/2 lb.	2.0 lb.
Eggs, large; room temperature	1	1	2
plus enough water (80°F/27°C) to equal	1/4 cup + 2 tbsp.	1 cup + 3 tbsp.	1 1/3 cups
Oil	2 tbsp. 3 tbsp.	1/4 cup
Honey	2 tbsp.	3 tbsp. 1/4 cup
Salt	1 tsp.	1 1/2 tsp.	2 tsp.
Dry milk	1 tbsp.	2 tbsp.	2 1/2 tbsp.
Bread flour	2 cups 3 cups	4 cups
Cornmeal	1/4 cup	1/3 cup	1/2 cup
Active dry yeast	1 1/2 tsp.	2 tsp.	2 1/4 tsp.
Select White Course	1	1	1
Select Rapid White 2	2	2
Active dry yeast	2 tsp.	2 1/2 tsp.	2 1/4 tsp.

FAT-FREE WHITE BREAD

Ingredients 1.0 lb.	1 1/2 lb.		2.0 lb.
Water (80°F/27°C) 1/4 cup	+ 1 tbsp. 1 cup + 3 tbsp.		1 1/4 cups
Applesauce 1 tbsp. 2 tbsp.			3 tbsp.
Sugar 1 1/2 tbsp. 3 tbsp.			1/4 cup
Salt 1 tsp. 1 1/2 tsp. 2 tsp.
Dry milk 1 tbsp. 1 1/2 tbsp			2 tbsp.
Bread flour 2 1/4 cups 3 cups			4 cups
Cornmeal 1/4 cup		1/3 cup	1/2 cup
Active dry yeast 1 1/2 tsp. 2 tsp.			2 1/4 tsp.
Select White Course	1	1	1
Select Rapid White 2	2	2
Active dry yeast	2 tsp. 2 1/2 tsp.		2 1/4 tsp.

EGG BREAD

Ingredients	1.0 lb.	1 1/2 lb.	2.0 lb.
Eggs, large; room temperature	1	2	2
plus enough water (80°F/27°C) to equal	3/4 cup + 1 tbsp.	1 cup + 1 tbsp.	1 1/3 cups
Oil	1 tbsp.	1 1/2 tbsp.	2 tbsp.
Sugar	4 tsp. 2 tbsp.	2 1/2 tsp.
Salt	1 tsp.	1 1/2 tsp.	2 tsp.
Dry milk	2 tbsp.	3 tbsp.	1/4 cup
Bread flour	2 cups + 2 tbsp.	3 cups	4 cups
Active dry yeast	1 1/2 tsp.	2 tsp.	2 1/4 tsp.
Select White Course	1	1	1
Select Rapid White	2	2	2
Active dry yeast	2 tsp.	2 1/2 tsp.	2 1/4 tsp.

HONEY GRANOLA BREAD

Ingredients	1.0 lb.	1 1/2 lb.	2.0 lb.
Water (80°F/27°C)	¼ cup + 3 tbsp.	1 cup + 3 tbsp.	1½ cups
Oil	2 tbsp.	3 tbsp.	¼ cup
Honey	2 tbsp.	3 tbsp.	¼ cup
Salt	1 tsp.	1½ tsp.	2 tsp.
Dry milk	2 tbsp.	2½ tbsp.	3 tbsp.
Bread flour	2 cups	3 cups	4 cups
Granola cereal	¾ cup	¾ cup	1 cup
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. 23	2½ tsp. 2¾ tsp.

POTATO BREAD

Ingredients 1.0 lb.	\( 1\frac{1}{2} \) lb.
Eggs, large; room temperature	1 2 2
plus enough water (80°F/27°C) to equal	\( \frac{1}{4} \) cup + 2 tbsp. \( 1\frac{1}{4} \) cups \( 1\frac{1}{2} \) cups
Oil 1 tbsp. 2 tbsp. 3 tbsp.
Sugar 4 tsp. 2 tbsp. 3 tbsp.
Salt 1 tsp. 1 1/2 tsp. 2 tsp.
Dry milk 2 tbsp. 3 tbsp.	\( \frac{1}{4} \) cup
White pepper	1/8 tsp. \( \frac{1}{4} \) tsp.	\( \frac{1}{4} \) tsp.
Instant potato buds	\( \frac{1}{4} \) cup	\( \frac{1}{4} \) cup \( \frac{1}{2} \) cup
Green onion tops, chopped	1 tbsp.	\( 1\frac{1}{2} \) tbsp.	2 tbsp.
Bread flour	2 cups	3 cups	4 cups
Active dry yeast \( 1\frac{1}{2} \) tsp.	tsp. \( 2\frac{1}{4} \) tsp.
Select White Course	1 1 1
Select Rapid White	2 2 2
Active dry yeast	2 tsp. \( 2\frac{1}{2} \) tsp.	\( 2\frac{1}{4} \) tsp.

WHOLE GRAIN BREAD

Ingredients	1.0 lb. 1 1/2 lb.		2.0 lb.
Water (80°F/27°C)	1/4 cup	1/3 cup	1/2 cup
Cultured buttermilk (80°F/27°C)	2/3 cup	1 cup	1 1/3 cups
Oil	2 tsp.	1 tbsp.	1 tbsp. + 1 tsp.
Molasses	3 tbsp.	1/4 cup	1/3 cup
Salt	1 tsp.	1 1/2 tsp.	2 tsp.
Baking soda	3/4 tsp.	1 tsp.	1 1/2 tsp.
Oat bran cereal, uncooked	3 tbsp.	1/4 cup	1/3 cup
Cornmeal	3 tbsp.	1/4 cup	1/3 cup
Rye flour	3 tbsp.	1/4 cup	1/3 cup
Buckwheat flour	3 tbsp.	1/4 cup	1/3 cup
Whole wheat flour	1/3 cup	1/2 cup	1/3 cup
Bread flour	1 1/4 cups	2 cups	3 cups
Active dry yeast	1 1/2 tsp.	2 tsp.	2 1/4 tsp.
Select White Course	1	1	1
Select Rapid White	2	2	2
Active dry yeast 2 tsp.	2 1/2 tsp.	2 1/4 tsp.

SUNFLOWER & SESAME SEED WHOLE WHEAT BREAD

Ingredients 1½ lb.	2.0 lb.
Eggs, large; room temperature	1	1
plus enough water (80°F/27°C) to equal	1 cup + 2 tbsp. 1¼ cups
Oil 2 tbsp. 3 tbsp.
Molasses 1 tbsp. 2 tbsp.
Sugar 1 tbsp. 2 tbsp.
Salt 1½ tsp. 2 tsp.
Bread flour 2½ cups 3 cups
Whole wheat flour ½ cup 1 cup
Sesame seeds 2 tbsp. 2½ tbsp.
Cumin seeds ¼ tsp. ¼ tsp.
Sunflower seeds (kernels)	1½ tbsp. 2 tbsp.
Active dry yeast 2 tsp. 2¼ tsp.
Select Whole Wheat Course	3	3
Select Rapid Whole Wheat	4	4
Active dry yeast 2½ tsp.	2¾ tsp.

WHOLE WHEAT BREAD

Ingredients	1.0 lb.	\( 1\frac{1}{2}\mathrm{{lb}} \) .	2.0 lb.
Egg whites	1	1	1
plus enough cultured buttermilk \( \left( {{80}^{ \circ }\mathrm{F}/{27}^{ \circ }\mathrm{C}}\right) \) to equal	1 cup	1 cup + 3 tbsp.	\( 1\frac{1}{2} \) cups
Oil	2 tbsp.	3 tbsp.	\( 1/4 \) cup
Molasses 2 tbsp.	3 tbsp.	\( 1/4 \) cup
Salt	1 tsp.	\( 1\frac{1}{2} \) tsp.	2 tsp.
Baking soda	\( 1/4 \) tsp.	\( 1/2 \) tsp.	\( 3/4 \) tsp.
Whole wheat flour	2 cups	3 cups	4 cups
Active dry yeast	\( 1\frac{1}{2} \) tsp.	2 tsp.	\( 2\frac{1}{4} \) tsp.
Select Whole Wheat Course	3	3	3
Select Rapid Whole Wheat	4	4	4
Active dry yeast	2 tsp.	\( 2\frac{1}{2} \) tsp.	\( 2\frac{1}{4} \) tsp.

CARAWAY RYE BREAD

Ingredients	1.0 lb. 1½ lb.	2.0 lb.
Eggs, large; room temperature	1 1 2
plus enough water (80°F/27°C) to equal	¾ cup 1 cup	+ 1 tbsp. 1 cups
Oil 2 tbsp. 3 tbsp. ¼ cup
Honey 2 tbsp. 3 tbsp. ¼ cup
Salt 1 tsp. 1½ tsp. 2 tsp.
Dry milk 1 tbsp. 2 tbsp. 3 tsp.
Bread flour 1 cup 1½ cups	2 cups
Whole wheat flour	½ cup	¾ cup	1 cup
Caraway seeds	1 tbsp. 2 tsp.	3 tbsp.
Active dry yeast	1½ tsp. 2 tsp.	2¼ tsp.
Select Whole Wheat Course	3 3 3
Select Rapid Whole Wheat	4 4 4
Active dry yeast	2 tsp. 2½ tsp.	2¾ tsp.

ONION RYE BREAD

Ingredients	1.0 lb.	\( 1\frac{1}{2}\mathrm{{lb}}.{2.0} \)	lb.
Eggs, large; room temperature	1	1 2
plus enough water (80°F/27°C) to equal	3/4 cup + 2 tbsp.	1 cup + 3 tbsp.	1 cups + 2 tbsp.
Oil	2 tbsp.	3 tbsp. \( \frac{1}{4} \) cup
Honey	2 tbsp.	3 tbsp. \( \frac{1}{4} \) cup
Salt 1 tsp. 1 1/2 tsp.	tsp. 2 tsp.
Dry milk	1 tbsp.	2 tbsp. 3 tbsp.
Bread flour	1 cup	1 1/2 cups	2 cups
Whole wheat flour	\( \frac{1}{2} \) cup	3/4 cup	1 cup
Caraway seeds	1 tbsp.	2 tbsp. 3 tbsp.
Dehydrated onion	2 tbsp.	3 tbsp. \( \frac{1}{4} \) cup
Active dry yeast	1 1/2 tsp.	2 tsp. \( 2\frac{1}{4} \) tsp.
Select Whole Wheat Course	3	3 3
Select Rapid Whole Wheat	4	4 4
Active dry yeast	2 tsp.	\( 2\frac{1}{2} \) tsp.	\( 2\frac{1}{4} \) tsp.

SEVEN GRAIN BREAD

Ingredients 1½ lb.	2.0 lb.
Eggs, large; room temperature	1	1
plus enough water (80°F/27°C) to equal	1 cup + 2 tbsp. 1½ cups
Oil 2 tbsp. 3 tbsp.
Honey 2 tsp. 1 tbsp.
Salt 1½ tsp. 2 tsp.
Whole wheat flour 1½ cups	2 cups
Bread flour ½ cup 1 cup
Brown rice flour ¼ cup		1/3 cup
Spelt flour ¼ cup		1/3 cup
Buckwheat flour	¼ cup	1/3 cup
Rye flour	¼ cup	1/3 cup
Oatmeal	¼ cup	1/4 cup
Cornmeal	2 tbsp.	1/4 cup
Gluten	3 tbsp.	1/4 cup
Active dry yeast	2 tsp. 2¼ tsp.
Select Whole Wheat Course	3	3
Select Rapid Whole Wheat	4	4
Active dry yeast	2½ tsp.	2¼ tsp.

TWO CHEESE BREAD

Ingredients	1.0 lb.	1 1/2 lb.	2.0 lb.
Eggs, large; room temperature	1	1 1
plus enough water (80°F/27°C) to equal	1/4 cup	1 cup	1 1/4 cups
Oil	2 tsp.	1 tbsp.	1 1/2 tbsp.
Honey	1 tsp.	2 tsp.	1 tbsp.
Salt	1 tsp.	1 1/2 tsp.	2 tsp.
Dry milk	2 tbsp.	2 tbsp.	3 tbsp.
Whole wheat flour	1/4 cup	1/2 cup	3/4 cup
Bread flour	1 1/4 cups	2 1/2 cups	3 1/4 cups
Grated cheddar cheese	3/3 cup	1 cup	1 1/3 cups
Grated Parmesan cheese	2 tbsp.	3 tbsp.	1/4 cup
Sesame seeds	1 tsp.	2 tsp.	1 tbsp.
Active dry yeast	1 1/2 tsp.	2 tsp.	2 1/4 tsp.
Select Whole Wheat Course	3	3 3
Select Rapid Whole Wheat	4	4 4
Active dry yeast	2 tsp.	2 1/2 tsp.	2 1/4 tsp.

PUMPERNICKEL BREAD

Ingredients 1.0 lb.	\( 1\frac{1}{2}\mathrm{{lb}}.{2.0}\mathrm{{lb}} \) .
Eggs, large; room temperature	112
plus enough water (80°F/27°C) to equal	3/4 cup + 1 tbsp. 1	cup + 2 tbsp. 1 cup	+ 6 tbsp.
Oil 2 tbsp. 3 tbsp. \( \frac{1}{4} \) cup
Honey 2 tbsp. 3 tbsp. \( \frac{1}{4} \) cup	cup
Salt 1 tsp. 1 1/2 tsp. 2 tsp.
Dry milk 1 tbsp. 2 tbsp.	3 tbsp.
Bread flour 1 cup \( 1\frac{1}{2} \) cups 2 cups
Whole wheat flour \( \frac{1}{2} \) cup \( \frac{1}{4} \) cup	1 cup
Rye flour	\( \frac{1}{2} \) cup	\( \frac{1}{3} \) cup	1 cup
Caraway seeds	1 tbsp. 2 tbsp.	3 tbsp.
Instant coffee granules	1 tsp.	2 tsp.	1 tbsp.
Cocoa powder	2 tbsp. 3 tbsp.	\( \frac{1}{4} \) cup
Active dry yeast	1 1/2 tsp. 2 tsp.	2 1/4 tsp.
Select Whole Wheat Course	3 3 3
Select Rapid Whole Wheat	4 4 4
Active dry yeast	2 tsp. 2 1/2 tsp.	\( 2\frac{1}{4} \) tsp.

HEARTY NUT BREAD

Ingredients	1.0 lb.	\( 1\frac{1}{2}\mathrm{{lb}} \) .	2.0 lb.
Water (80°F/27°C)	1 cup	\( 1\frac{1}{4} \) cups	1 cup + 7 tbsp.
Oil	2 tsp.	1 tbsp.	\( 1\frac{1}{2} \) tbsp.
Molasses	3 tbsp.	\( 1/4 \) cup	\( 1/3 \) cup
Salt	1 tsp.	\( 1\frac{1}{2} \) tsp.	2 tsp.
Dry oatmeal, quick or regular	\( 1/3 \) cup	\( 1/2 \) cup	\( 2/3 \) cup
Whole wheat flour	\( 2/3 \) cup	1 cup	\( 1\frac{1}{3} \) cups
Bread flour	\( 1/3 \) cups	2 cups	\( {2}^{2}/3 \) cups
Walnuts,chopped	\( 2/3 \) cup	\( 3/4 \) cup	1 cup
Active dry yeast	\( 1\frac{1}{2} \) tsp.	2 tsp.	\( 2\frac{1}{4} \) tsp.
Select Whole Wheat Course	3	3	3
Select Rapid Whole Wheat	4	4	4
Active dry yeast	2 tsp.	\( 2\frac{1}{2} \) tsp.	\( 2\frac{3}{4} \) tsp.

FRENCH BREAD

Ingredients 1.0 lb.	1½ lb. 2.0 lb.
Water (80°F/27°C) 3/4 cup	+ 2 tbsp. 1 cup + 2	tbsp. 1½ cups
Oil 1 tbsp. 1½ tbsp. 2 tbsp.
Sugar 1 tbsp. 1½ tbsp. 2	tbsp.
Salt 1 tsp. 1½ tsp. 2 tsp.
Bread flour 2¼ cups 3½	cups 4 cups
Active dry yeast	1½ tsp. 2 tsp.	2¼ tsp.
Select French Course	5	5	5
Select Rapid French	6	6	6
Active dry yeast	2 tsp. 2½ tsp.	2¼ tsp.

ITALIAN HERB BREAD

Ingredients 1.0 lb.	\( 1\frac{1}{2}\mathrm{{lb}} \) .	2.0 lb.
Water (80°F/27°C)	\( \frac{1}{4} \) cup + 2 tbsp.	1 cup + 1 tbsp.	\( \frac{1}{4} \) cups \( + 2 \) tbsp.
Oil	\( 1\frac{1}{2} \) tbsp.	2 tbsp.	3 tbsp.
Sugar	1 tbsp. 2 tbsp.	3 tbsp.
Salt	1 tsp.	\( 1\frac{1}{2} \) tsp.	2 tsp.
Dry milk	1 tbsp. 2 tbsp.	3 tbsp.
Bread flour	\( 2\frac{1}{4} \) cups	3 cups	4 cups
Active dry yeast	\( 1\frac{1}{2} \) tsp.	2 tsp.	\( 2\frac{1}{4} \) tsp.
Select French Course	5	5	5
Select Rapid French 6	6	6
Active dry yeast	2 tsp.	\( 2\frac{1}{2} \) tsp.	\( 2\frac{1}{4} \) tsp.

CINNAMON RAISIN BREAD

Ingredients	1.0 lb.	1 1/2 lb.	2.0 lb.
Water (80°F/27°C)	3/4 cup	1 cup 1 1/4 cup	ps + 2 tbsp.
Oil	1 tbsp.	1 1/2 tbsp.	2 tbsp.
Brown sugar, firmly packed	1 1/2 tbsp. 2 1/2 tbsp.	3	tbsp.
Salt	1 tsp.	1 1/2 tsp.	2 tsp.
Dry milk	1 tbsp.	1 1/2 tbsp.	2 tbsp.
Cinnamon	1 tsp.	2 tsp.	1 tbsp.
Bread flour	2 1/4 cups	3 cups	4 cups
Walnuts, chopped	1/3 cup	1/2 cup	1/3 cup
Active dry yeast 1/7 tsp.	2 tsp.	2 1/4 tsp.
Add:
Raisins	1/3 cup	1/2 cup	1/3 cup
Select Fruit & Nut Course	7	7	7
Select Rapid Fruit & Nut	8	8	8
Active dry yeast	2 tsp.	2 1/2 tsp.	2 1/4 tsp.

CRUNCHY CRACKED WHEAT BREAD

Note: This recipe requires a few quick preparation instructions.

• Add cracked wheat to heatproof bowl. Pour in boiling water, stirring to prevent lumps.
• Let mixture stand for 20 minutes (at 80^ / 27^ ). Stir, pour into bread pan and add remainder of ingredients in order given.

Ingredients 1.0 l	b. \( 1\overset{1}{2}\mathrm{{lb}}.{2.0}\mathrm{{lb}} \) .
Cracked wheat % cup	\( 4/4 \) cup 1 cup
Water, boiling 1 cup 1 \( 6/6 \) cups \( 1\overset{1}{4} \) cups
Oil 1% tbsp. 2 tbsp. 3 tsp.
Sugar 4 tsp. 2 tbsp. 3 tsp.
Salt 1 tsp. 1½ tsp. 2½ tsp.
Bread flour	2 cups	3 cups	4 cups
Active dry yeast	\( 1\overset{1}{2} \) tsp. 2 tsp.	\( 2\overset{1}{4} \) tsp.
Select Fruit & Nut Course	7	7	7
Select Rapid Fruit & Nut	8	8	8
Active dry yeast	\( 2\operatorname{tsp.}{2}\overset{1}{2}\operatorname{tsp.}{2}\overset{1}{4}\operatorname{tsp.} \)

WHITE WHEAT BREAD

Ingredients	1.0 lb. 1 1/2	lb.	2	0 lb.
Water (80°F/27°C)	3/4 cup	1 cup + 2 tbsp.		1 1/4 cups + 2 tbsp.
Oil	1 tbsp. 1 1/2	tbsp. 2 tbsp.
Sugar	2 tbsp.	3 tbsp.		1/4 cup
Salt	1 tsp. 1 1/2	tsp.	2	tsp.
Dry milk	1 tbsp. 1 1/2	tbsp. 2 tbsp.
Bread flour	1 1/4 cups	2 1/4 cups		3 1/2 cups
Whole wheat flour	1/4 cup	1/4 cup		1/2 cup
Active dry yeast	1 1/2 tsp. 2 tsp.		2 1/4 tsp.

Ingredients	1.0 lb. 11/2	lb.	2	0 lb.
Add:
Sunflower seeds (kernels)	2 tbsp.	3 tbsp.		1/4 cup
Select Fruit & Nut Course	7	7		7
Select Rapid Fruit & Nut	8	8		8
Active dry yeast	2 tsp. 21/2	sp.	23	tsp.

DRIED FRUIT BREAD

Ingredients	1.0 lb.	\( 1\frac{1}{2}\mathrm{{lb}} \) .	2.0 lb.
Water (80°F/27°C)	\( \% \) cup	1 cup + 1 tbsp.	\( 1\frac{1}{4} \) cups
Oil	\( 2\frac{1}{2} \) tbsp.	3 tbsp.	\( \% \) cup
Brown sugar	\( 1\frac{1}{2} \) tbsp.	\( 2\frac{1}{2} \) tbsp. \( \% \) cup
Salt	1 tsp. \( 1\frac{1}{2} \) tsp.	2 tsp.
Dry milk	1 tbsp.	\( 1\frac{1}{2} \) tbsp.	\( 2\frac{1}{2} \) tbsp.
Bread flour	\( 2\frac{1}{4} \) cups	3 cups	4 cups
Nutmcg	\( 1/2 \) tsp.	1 tsp.	\( 1\frac{1}{2} \) tsp.
Active dry yeast	\( 1\frac{1}{2} \) tsp. 2 tsp.	\( 2\frac{1}{4} \) tsp.
Add:
Dried fruit	\( 1/3 \) cup	\( {y}_{2} \) cup	\( {y}_{3} \) cup
Select Fruit & Nut Course	7	7	7
Select Rapid Fruit & Nut	8	8	8
Active dry yeast	2 tsp. \( 2\frac{1}{2} \) tsp.	\( 2\frac{1}{4} \) tsp.

SOY CINNAMON RAISIN BREAD

Note: For best results, choose LIGHT crust.

Ingredients 1½ lb.
Water (80°F/27°C) 1 cup
Oil 3 tbsp.
Sugar 2 tbsp.
Salt 1½ tsp.
Dry milk ¼ cup
Bread flour 2½ cups
Cinnamon 1 tsp.
Soy flour ½ cup
Active dry yeast 2 tsp.
Add:
Raisins ½ cup
Select Fruit & Nut Course	7
Select Rapid Fruit & Nut 8
Active dry yeast 2½ tsp.

DELUXE SUPER RAPID BREADS

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 - 115^ / 43 - 46^

Important: Quick-acting yeast must be used in these recipes.

DELUXE SUPER RAPID WHITE BREAD

Ingredients 1.0 lb.	1 1/2 lb. 2.0 lb.
Water (110-115°F/43-46°C)	1/4 cup + 2 tbsp.	1 cup + 2 tbsp.	1 1/4 cups
Oil	1 1/2 tbsp.	2 tbsp.	2 1/2 tbsp.
Salt	1/2 tsp.	1/2 tsp.	1/2 tsp.
Sugar	1 tbsp.	2 tbsp.	3 tbsp.
Dry milk	1 tbsp.	2 tbsp.	3 tbsp.
Bread flour	2 cups	3 cups	4 cups
Super rapid yeast	3 tsp.	3 1/2 tsp.	4 tsp.
Select Deluxe Super Rapid Course	9	9	9

Deluxe Super Rapid 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 (110 - 115°F/43 - 46°C) 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 flour 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 fits firmly into place. Close lid.
8. Press MENU and choose Course 9, Deluxe Super Rapid. Press START.

9. At beep during kneading process, check dough ball. It will be sticky to the touch. At this time, push down any dough or flour 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 finished baking, breadmaker will beep and "0:00" will appear in display window. Press STOP and open lid.

11. Use oven mitts to carefully remove bread pan

Caution: The oven cavity, bread pan, kneading paddle and bread will be very hot. Always use oven mitts.

1. 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.
2. When bread has cooled completely (approximately 1 hour) store in airtight container.
3. Unplug unit and allow to cool completely before cleaning. Clean bread pan after each use.

Important: Do not immerse bread pan in water (see CARE AND CLEANING). Deluxe Super Rapid Course Hints for Best Results

• Dough ball for Deluxe Super Rapid Course should be very soft, sticky to the touch, loose ball with a smooth texture. Do not add extra flour.
• Check dough ball and, if necessary, use rubber spatula to push any flour 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 specifically for 59-minute super bake and super rapid breads.

DELUXE SUPER RAPID COUNTRY WHITE BREAD

Ingredients 1.0 lb.	\( 1\frac{1}{2}\mathrm{{lb}}.{2.0}\mathrm{{lb}} \) .
Cultured buttermilk \( \left( {100}^{a}\right. \) - 115°F/43°C-46°C)	\( \frac{1}{4} \) cup + 2 tbsp. 1	cup + 2 tbsp. 1	\( \frac{1}{2} \) cups
Oil 2 tsp. 1 tbsp. 2 tbsp.
Salt	\( \frac{1}{2} \) tsp. \( \frac{1}{2} \) tsp.	\( \frac{1}{2} \) tsp.
Sugar	1 tbsp. 2 tbsp	3 tbsp.
Instant potato granules	3 tbsp.	\( \frac{1}{4} \) cup	\( \frac{1}{2} \) cup
Bread flour	2 cups	3 cups	4 cups
Super rapid type yeast	3 tsp.	\( 3\frac{1}{2} \) tsp.	4 tsp.
Select Deluxe Super Rapid Course	9	9	9

DELUXE SUPER RAPID ITALIAN BREAD

Ingredients 1.0 lb.	\( 1\% \) lb. 2.0 lb.
Water (100°-115°F/43°-46°C)	3/4 cup + 2 tbsp. 1	cup + 2 tbsp. 1	1/3 cups
Oil 1 tbsp. 2 tbsp. 3 tbsp.
Salt \( 1/2 \) tsp. \( 1/2 \) tsp. \( 1/2 \) tsp.
Sugar 1 tbsp. 2 tbsp. 3 tbsp.
Dry milk 1 tbsp. 2 tbsp. 3 tbsp.
Bread flour 2 cups 3 cups 3			7/3 cups
Super rapid type yeast	3 tsp.	\( 3\% \) tsp.	4 tsp.
Select Deluxe Super Rapid Course	9	9	9

DELUXE SUPER RAPID CINNAMON-RAISIN BREAD

Ingredients	1.0 lb.	\( 1\frac{1}{2}\mathrm{{lb}} \) .	2.0 lb.
Water (100 \( {}^{a} - {115}^{\mathrm{d}}\mathrm{F}/{43}^{\mathrm{e}} \) - \( {46}^{ \circ }\mathrm{C} \) )	\( \frac{1}{4} \) cup 1 cup	\( 1\frac{1}{4} \) cups.
Oil	2 tbsp.	3 tbsp.	3 tbsp.
Salt	\( \frac{1}{2} \) tsp. \( \frac{1}{2} \) tsp.	\( \frac{1}{2} \) tsp.
Brown sugar, firmly packed	2 tbsp.	2 tbsp.	3 tbsp.
Dry milk	1 tbsp.	2 tbsp.	3 tbsp.
Bread flour	2 cups 3 cups	4 cups
Cinnamon	\( \frac{1}{2} \) tsp.	1 tsp.	1 tsp.
Raisins	\( \frac{1}{2} \) cup	\( \frac{1}{2} \) cup \( \frac{3}{4} \) cup
Walnuts,chopped	\( \frac{1}{4} \) cup	\( \frac{1}{3} \) cup	\( \frac{1}{3} \) cup
Super rapid type yeast	\( 3\frac{1}{2} \) tsp.	\( 3\frac{1}{2} \) tsp.	5 tsp.
Select Deluxe Super Rapid Course	9	9	9

BATTER BREADS

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

SWEET CORN BREAD

Ingredients 1 loaf
Eggs, large, at room temperature	2
Milk (80°F/27°C) 1 cup
Butter, melted ¼ cup
Sugar ¾ cup
Salt 1 tsp.
All-purpose flour 2 cups
Cornmeal 1 cup
Double acting baking powder	1 tbsp.
Select Batter BreadSTM Course	10

Method:

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 fits firmly into place. Close lid.
3. Press MENU; choose Course 10, Batter Bread'sTM. 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, fish or any other ingredients that may spoil.

4. At beep during kneading process, check dough. At this time, push down any dough or flour 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 finished baking breadmaker will beep and "0:00" will appear in display window. Press STOP and open lid.

Caution: Oven caivity, bread pan, kneading paddle and bread will be very hot. Use oven mitts.

1. 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.
2. When bread has completely cooled (approximately 1 hour) store in air tight container.
3. 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 restime. 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 muffin mix (13-oz or larger) works well using Batter Bread'sTM Course. As with any other liquid ingredients, the liquid should be 80^ / 27^ 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 find a few of your recipes may work well; therefore, we have given you delay as an option.

PINEAPPLE COCONUT POUND CAKE

Ingredients 1 cake
Eggs, large, at room temperature	2
Crushed pineapple, undrained	1 cup
Butter, softened ¼ cup
Sugar ¼ cup
Salt ½ tsp.
Coconut, grated ½ cup
All-purpose flour 2 cups
Baking powder 1 tbsp.
Select Batter Breadsm Course	10

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

CHEDDAR LOAF BREAD

Ingredients 1 loaf
Eggs, large, at room temperature	3
Crushed pineapple, undrained	1 cup
Shortening, room temp. 1/2 cup
Cheddar cheese, shredded	1 cup
Sugar 1/2 cup
Salt 1/4 tsp.
All-purpose flour 2 cups
Baking powder 1 tbsp.
Pecans, chopped 1/2 cup
Select Batter BreadSTM Course	10

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

BANANA NUT CAKE

Ingredients 1 loaf
Whole eggs, large, at room temperature	2
Egg whites, at room temperature	2
Sour milk	1/3 cup
Banana, mashed 1 1/2 cups
Oil 6 tbsp.
Sugar 1 cup
Salt 1/4 tsp.
Cream of tartar 1 1/2 tsp.
All-purpose flour 2 cups
Nuts, chopped 1/4 cup
Baking soda 1/4 tsp.
Baking powder 2 tsp.
Select Batter Bread™ Course	10

Note: Stir, using a spatula to fold in any flour 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 fits firmly 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, fish or any other ingredients that may spoil.

1. When your dough is finished, 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 flour, 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^ / 27^ - 29^ . Rising is most essential feature in bread making.
• Breadmaker allows dough to have first rise or fermentation before dough is removed. Fermentation conditions gluten, (becoming pliable and elastic with a soft, smooth quality) develops flavor and leavens product.
• Sometimes a double rising is beneficial 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 finger 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 flour onto work area so dough can be handled without sticking.

Shaped Rolls:

Cloverleaf Rolls

Shape into ½-inch balls. Place 3 balls in each muffin tin and let rise until doubled in size.

Crisscross Rolls

Shape into balls, setting 2 aside. Combine balls and roll into a 1/8 -inch thick square. Cut strips 1/8 -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.

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

Ingredients 12 rolls	18 rolls 24 rolls
Eggs, large, at room temperature	1 1 1
Plus enough water (80°F/27°C) to equal	¾ cup ¼ cup	+ 1 tbsp. 1	½ cups
Oil 2 tbsp. 3 tbsp. ¼ cup
Sugar 2 tbsp. 3 tbsp. ¼ cup
Salt 1 tsp. 1½ tsp. 2 tsp.
Bread flour 2 cups 3¼ cups	4 cups
Active dry yeast	1½ tsp.	2 tsp	2¼ tsp.
Select Dough Course	11	11	11

Method:

1. Place on lightly floured surface. Divide into pieces and shape.
2. Place on greased baking sheet. Cover and let rise in a warm place for 30 minutes or until doubled in size.
3. Bake at 350^ / 177^ for 15 to 25 minutes, or until done.

WHEAT DINNER ROLL DOUGH

Ingredients	9 rolls	18 rolls
Water (80°F/27°C)	¾ cup	1½ cups
Oil	1 tbsp.	2 tbsp.
Brown sugar	2 tbsp.	¼ cup
Salt	1 tsp.	2 tsp.
Bread flour	1¼ cups	2½ cups
Whole wheat flour	1 cup	2 cups
Active dry yeast	2 tsp.	2¼ tsp.
Select Dough Course	11	11

CHEEZY GARLIC ROLL DOUGH

Ingredients 18 rolls	24 rolls
Eggs, large, at room temp.	1	1
Plus enough water (80°F/27°C) to equal	1 cup 1	1/3 cups
Oil 2 tbsp. 3 tbsp.
Sugar	1/3 cup 1/2 cup
Salt 1½ tsp. 2 tsp.
Dry milk 1 tbsp. 2 tsp.
Bread flour 3½ cups 4½ cups	1/2 tsp.
Active dry yeast 2 tsp. 2¼ tsp.
Select Dough Course 11 1	1
Topping:
Parmesan cheese, grated 1/2 cup	1/2 cup	2/3 cup
Garlic, finely minced	1½ tbsp.	2 tbsp.
Butter, melted 3 tbsp.	¼ cup

Method:

1. Place on lightly floured surface. Divide into pieces and shape.
2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-garlic mixture. Place in greased 9^ × 13^ baking dish. Cover and let rise in warm place for 45 minutes or until doubled in size.
3. Bake at 325^ / 163^ for 35 to 40 minutes, or until done.

STICKY BREAKFAST BUN DOUGH

Ingredients 12 rolls
Eggs, large, at room temp.	1
Plus enough water (80°F/27°C) to equal	1 1/4 cups
Oil	3 1/2 tsp.
Sugar	1/3 cup
Salt	1 1/2 tsp.
Bread flour 3 1/2 cups
Active dry yeast 2 tsp.
Select Dough Course 11
Filling:
Butter, softened	1/2 cup
Sugar	1/3 cup
Cinnamon	1 tbsp.
Pecans, chopped	1/2 cup
Topping:
Butter, melted 3/4 cup
Brown sugar 3/4 cup
Pecan halves (optional) 1 cup

Method:

1. Place on lightly floured surface, roll dough into 12^ × 16^ rectangle and spread with butter. Combine remaining filling 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^ × 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 350^ / 177^ for 35 minutes, or until done.Use oven mitts to carefully invert onto heat-proof tray; syrup will be very hot.

FRENCH BREAD DOUGH

Ingredients 1 loaf
Water (80°F/27°C) 1 1/4 cup
Sugar 1 tsp.
Salt 1 1/2 tsp.
Bread flour 3 1/2 cups
Active dry yeast 2 tsp.
Select Dough Course 11
Glaze:
Water 2 tsp.
Salt 1/2 tsp.

Method 1: Place on lightly floured 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 400^ / 205^ for 20 - 25 minutes until golden brown.

Variations:

French Onion Bread: Add 14 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 400^/205^ for 15 - 20 minutes or until golden brown.

French Twists: Shape or divide into 18 equal pieces. Roll into 14-inch long ropes.

Fold each rope in half and twist, starting at fold. Place on greased baking sheet and brush with 13 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 400^ / 205^ 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.

CHALLAH BREAD DOUGH

Ingredients Regular Large
Eggs, large, at room temp.	1	1
Plus enough water (80°F/27°C) to equal	3/4 cup 1 cup + 1 tbsp.
Oil 2 tbsp. 3 tsp.
Sugar 1½ tbsp. 2 tsp.
Salt 1 tsp. 1½ tsp.
Bread flour 2 cups 3¼ cups
Active dry yeast 1½ tsp. 2	tsp.
Select Dough Course 11 11
Glaze:
Egg yolk, beaten 1 1
Water	1 tbsp. 1 tsp.
Topping:
Poppy seeds	1 tsp.	1 tsp.

Method:

1. Place dough on lightly floured 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 375^ / 190^ 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 flour	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 floured 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 minutes.
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 400^ / 204^ for 20 - 25 minutes or until done; cool on wire rack.

SOFT PRETZEL DOUGH

Ingredients	16 pretzels
Water (80°F/27°C) 1¼ cups
Egg yolk, room temp. 1
Oil 1 tbsp.
Sugar 2 tbsp.
Salt	1½ tsp.
White pepper	1/4 tsp.
Bread flour	3½ cups
Active dry yeast	2¼ tsp.
Select Dough Course	11
Glaze:
Egg white	1
Water	1 tbsp.
Toppings (optional)	Kosher salt, sesame seeds

Method:

1. On lightly floured 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 112 inches apart. Brush with glaze and sprinkle with toppings. Bake at 375^ / 190^ 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.

Ingredients	1 thick or 2 thin crusts	2 thick or 4 thin crusts
Water (80°F/27°C) ¼ cup	cup 1	¾ cups
Oil 1 tbsp. 2 tsp.
Sugar 1 tbsp. 2 tsp.
Salt 1½ tsp. 2 tsp.
Dry milk 1 tbsp. 2 tsp.
Bread flour 2¼ cups	4½ cups
Active dry yeast 1 tsp. 2 tsp.
Select Pizza Dough Course	12 12

Method:

1. Place on lightly floured surface. Divide and press onto 12-inch pizza pan, raising edges.
2. Spread pizza sauce over the dough and sprinkle with toppings.
3. Bake at 425^ / 218^ for 20 minutes or until crust is golden brown around edges.

WHOLE WHEAT PIZZA CRUST DOUGH

Ingredients	2 thin crusts
Water (80°F/27°C) 1 cup
Oil 2 tbsp.
Sugar 1 tbsp.
Salt 1 tsp.
Whole wheat flour 1 cup
Bread flour 1½ cups
Active dry yeast 1 tsp.
Select Pizza Dough Course	12

Method:

1. Place finished dough on lightly floured 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 425^ / 218^ 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.

FOCACCIA DOUGH

Ingredients 1 loaf
Water (80°F/27°C) 1 cup
Oil	1/3 cup
Sugar 2 tsp
Salt 1½ tsp.
Bread flour 3 cups
Dry Italian seasoning 1 tsp.
Active dry yeast 2 tsp.
Select Pizza Dough Course	12
Garlic-Cheese Topping:
Olive oil ¼ cup
Dried oregano 1½ tsp.
Garlic, finely minced ¼ cup
Parmesan cheese, grated	1/3 cup
Salt ¼ tsp.
Ingredients	1 loaf
Greek-Style Topping:
Olive oil	1/4 cup
Dried oregano	1 1/2 tsp.
Onion, thinly sliced	1 cup
Feta cheese, crumbled	1/3 cup
Black olives, sliced & drained	1/4 cup
Salt 1/4 tsp.

Method:

1. With oiled hands, evenly press dough into greased 9'' × 13'' pan. Using your fingertips, 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-Chese 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 400^ / 205^ for 20 minutes or until done.

PASTA DOUGH...AS EASY AS 1-2-3

Pasta Dough Course allows you versatility to prepare many types of dough for your baking enjoyment.

BASIC PASTA DOUGH

Ingredients 1 lb.	2 lb.
Milk (80°F/27°C) ¼ cup 1	½ cups
Oil 6 tbsp. ¼ cup
Salt ¼ tsp. 1½ tsp.
Semolina (pasta) flour 2 c	cups 4 cups
Select Pasta Dough Course	14 14
Cooked pasta Makes 5 cu	ps Makes 10 cups

Method:

1. Remove bread pan from breadmaker. Attach kneading paddle onto drive shaft. Have all ingredients ready. Make sure all ingredients, except milk (80^ / 27^) , are at room temperature.
2. Add milk and oil to bread pan.
3. Measuring salt and semolina (pasta) flour into bread pan.
4. Place bread pan into breadmaker. Push down on rim until it fits firmly into place. Close lid.
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 flour 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 finished mixing and "0:00" will appear in display window. Press STOP and remove dough from bread pan.
9. Using rolling pin on lightly-floured surface, roll out dough to about 1/8-inch thickness. Cut dough into strips about 1/2-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.

EGG PASTA DOUGH

Ingredients \( 1\frac{1}{2} \) Ib.	2 Ib.
Water (80°F/27°C) \( {}^{1/2} \) cup	+ 1 tbsp.	\( {}^{3/4} \) cup + 1 tbsp.
Eggs, large, at room temp.	3
Oil 1 tbsp. \( 1\frac{1}{2} \) tbsp.
Salt 1 tsp. \( 1\frac{1}{2} \) tsp.
Semolina (pasta) flour 1 cup	cup \( 1\frac{1}{2} \) cups
All-purpose flour 2 cups \( 2\frac{1}{2} \) cups
Select Pasta Dough Course	14 14
Cooked pasta Makes 8 cups Makes 10 cups

SPINACH PASTA DOUGH

Ingredients \( 1\frac{1}{2}\mathrm{{lb}} \) .	2 lb.
Water (80°F/27°C) \( \frac{3}{4} \) cup	+ 2 tbsp. 1 cup + 1 tbsp.
Oil 1 tbsp. \( 1\frac{1}{2} \) tsp.
Salt 1 tsp. \( 1\frac{1}{2} \) tsp.
Semolina (pasta) flour 1 cup	cup \( 1\frac{1}{2} \) cups
All-purpose flour 2 cups \( 2\frac{1}{2} \) cups
Spinach (10-oz. pkg), cooked & finely chopped	1	1
Select Pasta Dough Course	14 14
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 12 -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 fits firmly into place. Close lid.
6. Press MENU; Choose Course 13, Jam. Press START
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 finished, 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.

1. Remove bread pan from breadmaker.

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

3. Pour partially-cool jam into refrigerator/freezer-sale container, leaving 12 of space at the top.
4. 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 flavor.
• 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 RASPERRY JAM

Fresh or frozen (thawed) fruit	3 cups
Sugar	5 cups
Select Jam Course	13

BLUEBERRY,APRICOT,PEACH OR PEAR JAM

Fresh or frozen (thawed) fruit	3 cups
Sugar	5 cups
Lemon	3 tbsp.
Select Jam Course	13

Important: Do not exceed amounts given!

Care and Cleaning

This product contains no user serviceable parts. Refer service to qualified service personnel.

CLEANING

Important: Always unplug breadmaker and allow to cool competently prior to cleaning.

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.

1. 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.
2. 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 dishwasher, as it may cause warping. Do not immerse in water, as it contains sensitive electronic sensors.

1. 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.
2. Do not use vinegar, bleach or harsh chemicals to clean breadmaker.
3. Be sure breadmaker is completely cooled before storing.
4. 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.

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 floured corners.	Sometimes flour 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.

MISE EN GARDE IMPORTANTES

INSTRUCTIONS RELATIVES AU CORDON

3. Bouton Croute (Crust)

CONSEILS RELATIFS AU MOULE A PAIN

Colorado Cooperative Extension Resource Center

Sans frais:877692-9358

Courriel: [e-mail]

Site Web: www.ext.colostate/edu/depts/coopext

PAIN AUX FRUITS SECS

For service, repair or any questions regarding your appliance, call the appropriate 800 number on the cover of this book. DO NOT return the product to the place of purchase. Also, please DO NOT mail product back to the manufacturer, nor bring it to a service center. You may also want to consult the website listed on the cover of this manual.

One-Year Limited Warranty (Applies only in the United States and Canada)

What does it cover?

• 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?

• This warranty gives you specific legal rights, and you may also have other rights that vary from state to state or province to province.

BESOIN D'AIDE?