B1650 - Bread maker BLACK & DECKER - Free user manual and instructions

USER MANUAL B1650 BLACK & DECKER

hen using electrical appliances, basic safety precautions should always be followed, including the following: Read all instructions. ● Do not touch hot surfaces. Use handles or oven mitts.● To protect against a risk of electric shock, do not immerse cord, plug, or other parts of this Breadmaker in water or other liquid, except the Mixing Paddle, which may be immersed when removed from the Baking Pan for cleaning.● 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 cleaning, putting on, or taking off parts.● Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or damaged in any manner. If the product requires attention within the warranty period, call the appropriate toll-free number listed on the cover of this manual for information on examination, repair, or electrical or mechanical adjustment. ● The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.● Do not use outdoors.● Do not allow cord to touch hot surfaces or hang over the edge of table or counter. ● Do not place on or near a hot gas or electric burner, a heated oven, or on top of a microwave oven.● Extreme caution must be used when moving an appliance containing hot contents or liquids.● To turn off, disconnect from outlet by grasping the plug. Do not yank on cord.● Do not use Breadmaker for other than intended use. ● Do not use Breadmaker for storage purposes nor insert any utensils as they may create a risk of fire or electric shock.● Avoid contact with moving parts.● Do not remove the Baking Pan during operation. Press START/RESET and hold until you hear a beep if you need to stop operation.● Do not pour any ingredients directly into the Breadmaker—only into the Baking Pan. It is important to remove the Baking Pan from the unit before putting ingredients into the Pan (except when using the “Add-Ingredient” function, see pg. 10) to avoid accidentally spilling ingredients into the oven chamber.● Before operating, the Baking Pan must be in place to avoid electric shock.● Place the Breadmaker at least 2 inches (50 mm) away from any walls or from under cabinets to allow for steam from vents.● Do not cover the Breadmaker with towels or other material that may prevent steam from escaping. Some steaming from vents is normal. ● Do not clean with scouring pads. The Baking Pan and Mixing Paddle have a non-stick coating. Refer to the “Care and Cleaning” section of this book.● Do not operate in the presence of explosive and/or flammable fumes.● This product is intended for household use only and not for commercial or industrial use. Use for anything other than intended will void the warranty.● To avoid damaging the machine, do not place the Baking Pan or any other object on top of the unit. Save These Instructions

Important SafeguardsThings You Should Know About Your Breadmaker POLARIZED PLUG This appliance has a polarized plug—one blade is wider than the other. To reduce the risk of electric shock, this plug will fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse it. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature by modifying the plug in any way. TAMPER-RESISTANT SCREWS This appliance is equipped with tamper-resistant screws to prevent removal of the outer cover. To reduce the risk of fire or electric shock, do not attempt to remove the outer cover. There are no user-serviceable parts inside. Repair should be done only by authorized service personnel. ELECTRICAL CORD The cord length of this appliance was selected to reduce safety hazards that may occur with a longer cord. If more cord length is needed, an extension cord with a polarized plug may be used. It should be rated not less than 10 amperes, 120 Volts, and have Underwriters Laboratories (U.L.) or Canadian Standards Association (CSA) listing, depending on the country. When using a longer cord, be sure it does not drape over a working area or dangle where it could be pulled on or tripped over. Handle cord carefully for longer life; avoid jerking or straining it at outlet and appliance connections. Product may vary slightly from what is illustrated.

There’s nothing like the aroma of fresh-baked bread. With the Black & Decker All-In-One Pro

Automatic Breadmaker, you can have the old-fashioned goodness of homemade bread with today’s automatic convenience. That’s because the All-In-One Pro

Breadmaker does the work for you. Even if you’ve never made homemade bread before, you’ll rise to the occasion with this Breadmaker. Please take a few minutes to read this Use & Care Instruction/Cookbook and to find a place to keep it handy for reference. Pay particular attention to the safety instructions provided for your protection. Review the product warranty and service statements and fill out and mail in the owner registration form. Carefully unpack the Breadmaker and remove all packaging materials. To remove any dust that may have accumulated during packing, wipe the Baking Pan, Mixing Paddle, and outside surface of the Breadmaker with a clean, damp cloth. Do not use scouring pads or any abrasives on any part of the Breadmaker.

Table Of ContentsQuick Tips ● Your breadmaker makes large 2 lb (900 g) or smaller 1.5 lb (700 g) loaves. ● There are five settings including one for dough or pasta. ● The “Super Rapid Bake” setting can produce variations of basic white bread in just over an hour. This setting can only be used with recipes supplied. You cannot use the timer with this selection. This setting cannot handle heavier recipes such as whole grain because of its shortened rising cycle. ● Depending on the recipe you select, the “Dough/Pasta” setting will let you produce dough that can be shaped into dinner rolls, pizza, long loaves, challah, pretzels, filled braids, or more. For Pasta, be sure to use pasta or semolina flour. Pasta dough should be processed through a pasta maker or pasta shaper to form the desired shape. Consult the Cookbook section of this manual. ● The Crust Control function lets you choose “Regular” or “Dark” crust on the Basic, Rapid Bake, or Sweet settings. It cannot be used on the Whole Grain or Dough/Pasta settings. ● The “Keep Warm” function begins automatically after bread is baked. It keeps baked bread warm up to an hour after the baking is done. This function stops after 60 minutes or when the unit is unplugged, or the Start/Reset button is pressed. ● An “Add-Ingredient” function signals with beeps when it’s time to add ingredients such as fruits or nuts to recipes used with any setting except Rapid Bake. A beep signals before kneading is completed to let you know when to add ingredients. This feature helps keep fruit or nuts whole (See “Add-Ingredient Function” pg. 10 for more details). If you use the TIMER to delay baking, you may add all ingredients at once and bypass this function, however, your fruit or nuts may get “chopped” and blended into the bread. ● The Opti-Rise function allows you to extend the rise time of your 2 lb (900 g) recipes by delaying the bake cycle. Just minutes before the bake cycle begins, beeps will sound signalling you to choose up to 2 additional 10 minute rise periods. (See “Using the Opti-Rise Feature” pg. 11 for more details). The Opti-Rise function cannot be used with the Dough/Pasta or Super Rapid Bake settings. ● Do not cover the breadmaker with towels or other material that may prevent steam from escaping. Some steaming from vents is normal. Because of escaping steam, you should keep the breadmaker several inches (more than 20 cm) away from cabinets while making bread. ● Do not place any objects on top of the breadmaker. ● IMPORTANT: Add ingredients in the order they are specified in the recipe. For best results, accurate measuring of ingredients is very important. Do not put larger quantities than recommended into the Baking Pan as it may produce poor results and may damage the breadmaker.

Lid Vents Power Supply Cord Easy-Lift Recessed Grips Viewing Window Baking Pan (Installed in Case) with Wire Handle Oven Chamber Control Panel Wire Handle Baking Pan Mixing Paddle Rotating ShaftNOTE: When using the touch pad control,be sure to press the pad until you hear a beep.

● The black arrow at the right side of the display indicates your bread setting choice; the left side arrow indicates the Dough/Pasta setting and Crust Color choices. ● The digital clock shows either the current time of day, or, when the breadmaker is operating, the time it will take for your bread to be completed under the selected setting. ● Shows minute-by-minute time countdown. ● Indicates troubleshooting message in the Window (see “Troubleshooting” pg. 11)

Use when setting the current time of day. ● The CLOCK button is used with the “Up” and “Down” arrows to set the 12 hour “AM” or “PM” digital clock.

Use when setting the TIMER to delay baking. ● The TIMER button is used with the “Up” and “Down” arrows to set the time you wish your bread to be complete (up to 13-hour delay).

4. Start/Reset Button

● Press to start operation and to display the time it will take for your bread to be completed under the selected setting. ● Press and hold to cancel the breadmaking operation. The red “on” light goes out & unit beeps (DO NOT press when you are just check- ing the progress of your bread or you will cancel your program).

Use when extending the rise time of 2 lb (900 g) recipes. ● When unit beeps prior to baking cycle, the OPTI-RISE button can be pressed to add up to 2 ten-minute rise periods. ● Press and hold to cancel remaining rise time and start baking operation.

● The red “on” light indicates that the breadmak- ing operation has started. When the cycle is complete, the red light will flash for 60 minutes in its “Keep Warm” cycle. If you do not remove the bread after 60 minutes, it will simply remain on to show you that the unit is still plugged in. ● The green “timer” light indicates that the timer function is on. When the actual breadmaking operation begins, the green light will go off, and the red light will come on. ● The 1st or 2nd green Opti-Rise lights will flash indicating that an additional 10 minutes of rise time can be chosen by pressing the Opti-Rise button. The light remains on when the Opti-Rise period is selected. Once the bake cycle begins, the light will go off. Control Panel Settings & Functions Bread Type Setting Descriptions NOTE: The number in parentheses following each setting description represents the total baking time. Each setting begins with a preheat period which delays the mixing cycle until the desired temperature is reached within the oven chamber. The preheat cycle does not add time to the Bread program. BASIC BREAD/Regular Crust or BASIC BREAD/Dark Crust (3:50 hours) This setting is used for breads which primarily use white flour, though some recipes may include small 6amounts of whole wheat flour as well. In the U.S., be sure to use Bread Flour; in Canada, you may use Canadian All-Purpose Flour or Bread Flour. Follow recipes carefully. Basic Bread/Regular Crust will produce good results when you are using ingredients such as cheese, nuts, or cornmeal as they tend to brown easily. Choose Basic Bread/Dark Crust, to produce a loaf with a darker crust without lengthening the baking time. SUPER RAPID BAKE/Regular Crust or SUPER RAPID BAKE/Dark Crust (1:10 hours) This setting is used only to make variations of basic white bread quickly whether you choose a “Regular” or “Dark” crust. Refer to the recipe section of this booklet for a complete list of all recipes that can be used with this setting.This setting cannot be used successfully to make breads other than those specified due to the shorter rising time of this cycle. SWEET/Regular Crust or SWEET/Dark Crust (3:50 hours) Use this setting for recipes that use fruit juice, large amounts of sugar, cheese, or added sweet ingredients such as raisins, dried fruit, or chocolate. Baking temperature is lower to prevent burning. WHOLE GRAIN (4:10 hours) This setting is used for recipes with significant amounts of whole wheat or rye flour, oats, or bran. This setting has a longer rise cycle and preheat cycle to allow heavier grains to expand. Generally, whole wheat/multi-grain breads are shorter and denser than Basic or Sweet breads. You cannot use the Crust Color selections with this setting. DOUGH/PASTA (2:00 hours) This setting makes bread-style dough and pasta dough. Dough can be shaped to make pizza, rolls, pretzels, long loaves or braids that must then be baked in a conventional oven. It can also prepare pasta dough that must then be processed and shaped through a pasta maker. Pasta dough should be removed from the Breadmaker after the “Add-Ingredient” signals (in 40 - 45 minutes). Follow pasta recipes on page 32 for specific directions. Bread Type Setting Descriptions How To Use Your Breadmaker

he four bread making settings in this unit will combine ingredients, knead, and bake bread from start to finish – automatically. The Dough/Pasta setting makes dough for a variety of recipes but you must shape and bake the dough yourself in a conventional oven or process it in a pasta maker. To delay completion, the Automatic Timer may be programmed to make bread while you are at work or asleep. (See “Setting the Timer” pg. 10) The Cookbook section of this book includes recipes that have been thor oughly tested in Black & Decker’s own test kitchens both in the United States and Canada to ensure best results. Flours, cornmeal, and a few other ingredients vary widely between the two countries. NOTE: The term,“All-Purpose Flour”for example,is applied to two totally different types of flour depending on whether it is purchased in the U.S.or Canada. Canadian “All-Purpose Flour” will produce good to excellent results in this Breadmaker; whereas American “All-Purpose Flour”will produce poor results. Therefore, each recipe is presented with two sets of ingredients – one for each country. Since ingredients are different, it is important that you double check to be sure you are following the appropriate recipe for ingredients in your country (U.S. or Canada) before using your Breadmaker. Most North American national brand flours and yeasts will produce good results. Keep in mind that the recipes included here have been created by our Home Economists specifically for this automatic breadmaker (Model B1650) and may not produce acceptable results in other similar breadmakers. 7For all SETTINGS (including Dough/ Pasta) follow these instructions:

Open the lid, grasp the wire handle with two hands, and turn the Baking Pan to the left “Unlock” position, then remove it by pulling straight up on the handle. It is important to remove the Baking Pan from the unit rather than add ingre- dients into the Pan while it is in place to avoid acci- dentally spilling ingredients into the oven chamber.

Attach the Mixing Paddle onto the shaft inside the Baking Pan by lining up the flat side of the Paddle with the flat side on the shaft. Gently push the Paddle onto the shaft.

Select a recipe from the Cookbook section of this booklet. When following the recipe: ● A lways add ingredients into the Baking Pan in the order they are listed. ● Measure ingredients carefully & accurately. To measure liquids,use a see-through measuring cup and check the measurement at eye level. ● When measuring dry ingredients,use standard dry measuring cups or measuring spoons and level off the ingredients with the straight-edge of a knife or metal spatula. Inaccurate measurements,even if only slightly off,can make a difference in results. ● Yeast is always added last. Be sure that the yeast does not touch the liquid ingredients,salt or shortening.

The Baking Pan can be installed in TWO POSITIONS. There are notches on two sides of the rim of the Baking Pan. Be sure to have a notched side facing toward you when you put the Pan into the oven chamber. Place the Baking Pan into the unit in a left diagonal position as illustrated. Using both hands, rotate the Pan in a clockwise direction until the notch on the Pan lines up with the lock arrow on the back wall of the oven chamber. Fold the handle down and click into place. How To Use Your Breadmaker

Close the lid and plug into an outlet (120 volt). Two ARROWS will come up in the display window indi- cating BASIC BREAD TYPE with a REGULAR crust and 12:00 AM will flash in the display window. If you wish to use the TIMER to delay baking, you will first have to set the correct time of day. However, if you want to start the breadmaking operation now, it is not neces- sary to set the CLOCK.

To bake a Basic loaf of bread with a Regular Crust, simply press the START/RESET Button. However, you can choose a different setting for your recipe by pressing the BREAD TYPE button on the pad. Each time you press BREAD TYPE, the arrow in the display window will point to the next selection (i.e. Rapid Bake, Sweet Bread, etc.) If you are using a recipe that calls for the Basic, Rapid Bake, or Sweet Bread setting, choose a crust color by pressing the CRUST COLOR button until the arrow in the window lines up with either “Regular” or “Dark.”

Press the START/RESET Button once until it beeps and the red “on” indicator light comes on. The flashing 12:00 AM will be replaced by, for exam- ple, 3:50, if you chose a recipe for the Basic Bread set- ting (regardless of whether you chose “Regular” or “Dark” crust). It will count down the remaining time in one-minute intervals (3:49, 3:48, etc.) until the bread is done. When the baking is complete, several beeps will sound to alert you that the bread is ready and the red indicator light will begin flashing. In addition, a flashing 12:00 AM will reappear in the display screen.

This Breadmaker is designed with a Keep Warm function that automatically begins when baking is complete. The red light will continue to flash for up to 60 minutes after baking is complete and will keep bread warm during that time. At the end of the hour, the Keep Warm cycle will end and the light will remain on constantly, indicating the unit is still plugged in. The bread should then be removed as soon as possible to avoid getting soggy. You may remove the Baking Pan any time during the Keep Wa rm cycle. To turn off the Keep Warm feature before the 60 minutes are up, simply press the START/RESET button and hold it until the display time clears. NOTE: The Keep Warm feature does not function for the DOUGH/PASTA setting since baking is not involved in this program. If you leave finished dough in the unit over a period of time,it may over-rise and produce poor results. For best results, remove dough at the end of the program and follow the recipe directions for shaping, rising, and baking.

This unit has a convenient Viewing Window so that you may watch the progress of the bread as it is mixed, kneaded, and baked. Occasionally, some moisture may form in the window during the rising cycle. If moisture forms, you may lift the lid to look inside during the mixing and kneading stages, however, DO NOT OPEN THE LID DURING THE BAKING CYCLE (approximately the last hour or during the Super Rapid Bake setting) as this may cause the bread to underbake. Most of the moisture should disappear during the baking cycle.

To remove the Baking Pan, use pot holders or oven mitts, grasp the wire handle with both hands and turn the Pan to the left until the notch in the pan lines up with the unlock arrow on the back wall of the oven chamber. Pull straight up on the Baking Pan. Fold and lock the wire handle down. Turn the pan on its side and gently shake the bread How To Use Your Breadmaker

9out onto a wire cooling rack. The Baking Pan andMixing Paddle have a non-stick coated finish so thatthe bread should come out easily. Do not use metalutensils to remove bread asthey may scratch the non-stick coating. If you havedifficulty removing bread from the Baking Pan, slidea flat rubber or plastic spatula along the sides of thepan to loosen the loaf. Turn the pan over and shakethe loaf out. Allow the bread to cool before slicing.If the Mixing Paddle remains in the bottom of yourloaf, allow the loaf to cool then use a plastic spoonor rubber spatula to remove the paddle. Do not usea knife or other sharp metal object as this willscratch the non-stick coating on the Mixing Paddle. Using The “Add-Ingredient” Function

All settings, except for Rapid Bake, have a built-in “Add-Ingredient” function which signals withbeeps when it’s time to add ingredients such asfruits or nuts. The beeps sound before kneading iscomplete to let you know it’s time to add the ingredients. The actual time of the beeps can varyup to 5 minutes depending on the room tempera-ture at the time when you started the bread makingprogram. The following chart can be used for reference: This function lets you add ingredients so thatthey don’t get chopped up by the Mixing Paddleand blended into your loaf. If you are using theTIMER to delay baking (perhaps while you are asleepor away from home), you may bypass this functionby ignoring the signal and adding ingredients in theorder called for in the recipe, however, you may endup with somewhat broken pieces. To add ingredients, raise the lid and carefullypour the ingredients into the Baking Pan. CAUTION:It is important to avoid spilling ingredients into the oven chamber. Setting The Timer (For Delayed Completion) Use the TIMER when you would like to delay the completion of your bread or dough/pasta. This feature allows you to delay bake time for up to 13hours. For example, it lets you set the TIMER at 7 p.m. one evening so that you can wake to freshbread by 8 a.m. the following morning. NOTE: TheTIMER cannot be used with the Rapid Bake setting. To set the TIMER,follow these instructions: NOTE: Be sure you have followed the “How to UseYour Breadmaker”steps 1-6 in preparing the ingredients in the Baking Pan. It is not recommendedthat you use the “Delayed Completion” function andTIMER with recipes that call for fresh ingredients thatmight spoil such as eggs,fresh milk, buttermilk, orcheese. To use the TIMER, you must first set the digitalclock to the correct time of day. To change theflashing 12:00 AM, first press the CLOCK button.While the “12”is flashing, the hour can be set byimmediately pressing the “Up” and “Down” arrows to change the time in 1 hour intervals. Make sure the“AM” or “PM” displayed is appropriate. While thecorrect hour is flashing in the display, press theCLOCK button again to set the minutes. If the hourdisplay has stopped flashing before the minutes havebeen set, press the CLOCK button twice. While the“00”is flashing, the minutes can be set by pressingthe “Up” and “Down” arrows. You may hold eitherarrow to rapidly change the time in 5 minute intervals, or press and release to change 1 minute at a time. Once the clock is set, the TIMER can easily be setfollowing similar steps. To wake up to the aromaof fresh baked bread at 8:30 AM for example, pressand hold the TIMER button until appearson the display, and the “12” of 12:00 AM flashes as it How To Use Your Breadmaker When to add Time DisplayedSetting Ingredients after when BeeperSignals Starting Program Signals Basic Bread 30-35 minutes into program 3:15-3:20Sweet Bread 30-35 minutes into program 3:15-3:20Whole Grain 37-42 minutes into program 3:28-3:33Dough 40-45 minutes into program 1:15-1:20

TIMERHow To Use Your Breadmaker did when setting the clock above. While the “12”is flashing, press the “Up” or “Down” arrows to change the “12” to “8”, checking to make sure “AM” is dis- played. To set the minutes, press the TIMER button while the hour setting is flashing. If the hour setting has stopped flashing before the minutes have been set, press and hold the TIMER button. With the hour setting flashing again, immediately press the TIMER button to set the minutes. While the “00”is flashing, the minutes can be set to “30” using the “Up” or “Down” arrows. When the “30” stops flashing and the current time is displayed, the timer is set.

To start the delayed completion timer, press the TIMER button. The completion time will flash briefly and be replaced by the current time in the display, and the green TIMER light will come on. If the green light does not come on, and “13 Hr ” appears on the display, you have set the TIMER for longer than the maximum 13 hour delay. To reset the TIMER hold the TIMER button until the hour setting flashes, and the time can be changed using the “Up” and “Down” arrows. If the green light does not come on, and “0 Hr ” appears, the TIMER has been set for a delayed completion time which is shorter than the actual bake time (for example 3:50 is the bake time for Sweet Bread). Reset the TIMER for a longer delayed completion time.

To cancel the TIMER function, press the TIMER button and the green light will go out.

To check the completion time while the green TIMER light is on, press the TIMER button twice. To check the completion time while the red light is on, press the TIMER button once.

When the actual breadmaking operation begins, the green “timer” light will go out, the red “on” light will come on, and total bake time (3:50 for Sweet Bread) will appear on the display. The bake time will count down in one minute intervals. When the end of the countdown is reached, a beeping signal will sound and your bread is complete. The red light will now begin flashing to show the Breadmaker has automatically activated the 60 minute “Keep Warm” function Using the Opti-Rise Function Use Opti-Rise Function with larger 2 lb. (900 g) bread recipes only. This function cannot be used with the Dough/Pasta or Super Rapid Bake settings. The recipes in this book were created to give optimum results with this breadmaker model. However occa- sionally, due perhaps to old ingredients or inaccurate measurements, your 2 lb. (900 g) loaf may not rise as high as it should. In addition to making adjustments to the recipe as indicated on page 13, using the Opti-Rise Function may help to provide better results. Five minutes before the bake cycle begins, 12 beeps will sound and the 1st Opti-Rise light will flash, sig- nalling you to check on the height of the dough. If the dough is covering the top of the rear bread pan indent, DO NOT use the Opti-Rise Function. This will prevent the bread from baking into the breadmaker lid, as during the bake cycle the dough can “bloom” an additional 2 inches in height. If the dough is not covering the top of the rear pan indent (see diagram below), press the Opti-Rise button. This will add 10 minutes of rise time to the countdown clock, and the 1st Opti-Rise light will stay lit. After this 10 minutes of additional rise time, and just 2 minutes before the bake cycle begins, once again you will be signalled to check the dough height. If the dough is still not covering the top of the rear pan indent, another 10 minutes of rise time can be added by pressing the Opti-Rise button again. Only the 2nd Opti-Rise light will be lit now indicating the second additional rise period has begun. If the second Opti- Rise period is not chosen, the baking cycle will begin automatically. To cancel the remaining rise time during either Opti-Rise period, simply press and hold the Opti-Rise button until a beep sounds. The bake cycle will then begin automatically. TIMER ERR TIMER ERR 11Specific questions about the breadmaker functions and problems with ingredients or recipes are addressed in the “Need Help?” section beginning on pg. 39. ● If there is an operational problem with the unit, you may see a hyphen, colon, double hyphen (- : --) message in the display window. This means there is an operational/mechanical malfunction. DO NOT USE THE UNIT. Unplug the unit and contact your local service center for repair. Call the toll-free number on the cover of this booklet to ask for the location of the Black & Decker service center nearest you. ● If the START/RESET button is pressed and the word “HOT” appears in the display window, it indicates that the unit has not cooled sufficiently after baking to use immediately again. Open the lid, remove the Baking Pan and allow the inside of the unit to cool. Once the unit has cooled suffi- ciently, pressing the START/RESET button will immediately start the breadmaking operation. ● For specific problems with Bread/Dough results, see the Troubleshooting guide on the next page:

Increase AmountDecrease Amount

NOTE: The number one cause for poor results is improper measurement of ingredients (see page 8). The checklist below offers several possible solutions.Try one adjustment at a time and only make one change per loaf. If results do not improve with the first adjustment, move to the next possible solution.

Not EnoughWater Or MilkToo OldToo FineOut of Date Code Forgotten

➜➜Slicing & Storing Bread For best results, allow loaves to cool on a wire rack 15 to 30 minutes before slicing. You may use an electric knife (such as the Black & Decker Slice Right

Electric Knife Model EK300) for even slices. Otherwise, use a sharp knife with a serrated blade. For sandwich slices, place the loaf on its side and slice across. Store bread tightly covered (resealable style bags or plastic containers work well) at room temperature up to three days. If weather is hot and humid, store in the refrigerator. For longer storage (up to one month), place bread in a tightly covered container in the freezer. If you store the bread in the refrigerator, leave it out to bring it to room temperature before serving. Since homemade bread has no preserva- tives, it tends to dry out and become stale faster than commercially-made bread. Leftover slightly hardened bread may be cut into 1/2” (1.27 cm) or 1” (2.54 cm) cubes and used in favorite recipes to make croutons, bread pudding, or stuffing. How To Use Your Breadmaker CAUTION: To avoid electric shock,unplug the unit and allow the Breadmaker to cool before cleaning. For best performance and maintenance, it is recommended to clean the breadmaker after each use as follows:

uter Body and Oven Chamber: Wipe the outer body of the unit with a damp cloth or slightly dampened sponge. Use a damp sponge or cloth to wipe out any flour, crumbs, or other materials from the oven chamber. Lid This unit has a removable Lid for easy cleaning. Open the Lid halfway and pull it out towards you. Wipe it with a damp cloth or slightly dampened sponge. DO NOT IMMERSE THE LID in liquid. Clean the viewing window with a moist soft cloth (not paper towel), then be sure to wipe it dry. CAUTION: DO NOT clean window with a commercial glass cleaner! When reinstalling the lid, be sure the slots on the lid are fully inserted into the posts on the hinge of the Breadmaker. This will prevent damage when closing the lid. If you feel resistance when you try to close the lid, stop immediately and reposition it. The lid should close easily without any force being applied.

aking Pan and Mixing P addle Both the Baking Pan and Mixing Paddle have a non- stick coated surface. Do not use any harsh cleaners or utensils on these parts as scratching may occur. Over time, the non-stick surface may change in color due to moisture and steam. This is normal and has no effect on its use or quality. Remove the Baking Pan and Mixing Paddle from the oven chamber before cleaning. Wipe the outside of the Baking Pan with a damp cloth. Be careful not to damage the rubber seal under the shaft. NEVER TOTALLY IMMERSE THE BAKING PAN in water. You can hand wash the inside of the Baking Pan with soapy water. The Mixing Paddle should be removed from the shaft and the depressed area under the Paddle cleaned. If the Mixing Paddle is hard to remove from the Baking Pan after baking, fill the Pan with hot water and let soak for 30 minutes to an hour. Next, pour out the water, turn the Pan over and wiggle the Paddle loose while holding the winged coupling on the bottom of the Pan. Using a toothpick or soft kitchen brush clean out any dough left in the hole of the Paddle. CAUTION: None of the breadmaker parts are dishwasher-safe. DO NOT place the Baking Pan, Removable Lid,or Mixing Paddle in the dishwasher. Storing The Unit Be sure to dry all parts before storing and wipe any moisture from the Viewing Window. To prevent loss, you may want to store the Mixing Paddle on the shaft. Close the Lid and do not store anything on top of the Lid. Care & Cleaning

14Easy-Lift Grips If you are storing the unit in a cabinet or closet, use the handy built in grips at the bottom of the unit to help you lift the breadmaker easily. Care & Cleaning Service Or Repair 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. Do NOT mail the 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. Full One-Year Warranty Applica warrants this product against any defects that are due to faulty material or workmanship for a one-year period after the original date of consumer purchase. This warranty does not include damage to the product resulting from accident, misuse, or repairs performed by unauthorized personnel. If the product should become defective within the warranty period, or you have questions regarding warranty or service, call Consumer Assistance and Information toll free at: 1-800-231-9786. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state or province to province. Answers to any questions regarding warranty or service locations may be obtained by calling or by writing: In the U.S.A. or Canada Consumer Assistance and Information Applica 6 Armstrong Road Shelton, Connecticut 06484 1-800-231-9786 Listed by Underwriters Laboratories, Inc. and Canadian Standards Association Copyright ©1995-2000 Applica Consumer Products, Inc. Pub No. 168633-44-RV02 Printed in People’s Republic of China

Applica Consumer Products, Inc.16 For Black & Decker Breadmaker Model B1650 *Many ingredients differ between Canada and the United States. Cheese, confectioner’s (icing) sugar, and cornmeal are just a few ingredients that vary between the two countries. The major difference is in flour. Flours Canadian flours are milled from harder wheats so breads can be successfully made from national brands of both All-Purpose Flour and Bread Flour. U.S. “All-Purpose Flour” will produce poor results and should not be used with this unit. In the U.S., it is important to use “Bread Flour” for tall, even- textured loaves. ● Bread flour is processed from hard wheat and is high in the protein substance called gluten. When mixed and kneaded, the gluten stretches and incorporates air bubbles to produce a light, fine-textured loaf. The stretchy resilience of gluten makes this kind of flour most tolerant to high temperatures, altitude, or high humidity. ● Canadian “All-Purpose Flour” is easy to find and has been extensively tested with the Canadian recipes included in this book with good results. Canadian Bread Flour may also be used with good results. ● Whole wheat and multi-grain flours contain the bran and germ of the grain. Although higher in fiber, these flours are lower in gluten than bread flour. Rye flour does not contain any gluten and therefore, must be used in combina- tion with other flours. Whole wheat, multi-grain and rye flour typically produce shorter, denser loaves. Whole wheat flours vary greatly between the United States and Canada. Be sure to consult the recipes for tips on successful whole wheat breads. The recipes have been developed and tested using nationally available brands of flour. Fat ● Butter,margarine or vegetable shortening are often interchangeable in most bread recipes. Fat adds flavor and tenderness to the dough. Low- fat (diet) margarines are high in water content but may be substituted with acceptable results for people on a low fat diet. Salt ● In very small amounts, salt adds flavor and controls the rising action of the yeast, allowing the dough to rise evenly. In high altitude areas, additional salt may be needed to improve bread results, however, keep in mind that too much salt may prevent the bread from rising.

iquid ● Milk—whole, 1% or 2% fat, skim, buttermilk, or reconstituted (powdered) dry milk, and water are the most commonly used liquids in bread recipes. Milk provides a soft crust, and gives bread a velvety texture. If your recipe calls for powdered milk and you prefer to use fresh milk, simply substitute the milk for the water and powder. Water makes a crisper crust. Some recipes call for juice to be added as a flavor enhancer. Sweeteners ● Natural sweeteners, such as white or brown sugar, honey, and molasses help the yeast in a recipe to grow. Sugar serves as food for the yeast. Without sugar, the yeast will not grow and the bread will not rise. The balance of sugar, salt, and yeast is a very important part of the bread making process. Sweeteners enhance the bread flavor and the browning process. If you prefer to use a sugar substitute, your baking results may vary with the type and amount of sugar substitute used. Yeast ● Yeast is a heat-sensitive plant that feeds on the sugar in dough. Too much heat will kill the yeast, too little will slow the yeast action. Check the expiration date to be sure the yeast is fresh. The recipes in this cookbook have been tested with Bread Machine yeast. If you prefer to use Traditional Dry yeast, Rapid Rise yeast or Quick Rise yeast, you will have to increase yeast amount by 1/4 teaspoon in your recipe; for example - if your recipe called for 1 teaspoon of yeast, increase the amount to 1-1/4 teaspoon. See the test for yeast freshness on the next page.

Bread & Dough Ingredients● Use only fresh ingredients. ● I n the U.S.: Use Bread Flour; I n Canada: Use All-Purpose Flour or Canadian Bread Flour. ● Use lukewarm water – not cold water. ● Measure ingredients accurately and level off dry ingredients with the flat side of a knife or metal spatula. (See page 8 for measuring techniques). ● When recipes call for a “lightly floured surface,” use about 1 to 2 tablespoons flour on the surface. You may want to lightly flour your fingers or rolling pin for easy dough manipulation. ● Recipes referring to a “greased/oiled” bowl call for about 1 tablespoon oil or soft vegetable shortening spread on the bottom and sides of the bowl. You may prefer to use a non-stick vegetable spray to “grease” the bowl to cut down on added fats and calories. ● When you let dough “rest” and “rise” according to a recipe, place it in a warm, draft-free area. For best results, cover the dough with waxed paper and a clean, dry towel. If the dough does not double in size, it may not produce a tender product. ● Dough may be wrapped in plastic and stored in a freezer for later use. Bring the dough to room temperature before using. Bread & Dough Ingredients The following test can be used to determine whether your yeast is stale and inactive: A) Place 1/2 cup of lukewarm water into a small cup or bowl. B) Stir 1 tsp.of sugar into the water then sprinkle 2 tsp.of yeast over the surface. C) Place bowl or cup in a warm area and allow to sit for 10 minutes undisturbed. D)The mixture should foam and produce a strong yeast aroma.If this does not occur, fresh yeast should be purchased. Tips For Getting The Best Results Tips For Handling Dough

• In U.S., use Bread Flour; in Canada, use either Bread Flour or All-Purpose Flour. These are the recipes you will bake time after time. Try these recipes first. BASIC WHITE 100% WHOLE WHEAT U.S. whole wheat flour results in a shorter, denser loaf than Canadian whole wheat flours. You can substitute one cup of white flour for one cup of whole wheat for a lighter, yet delicious wheat taste! American Canadian 1-1/2 cups water 1-1/2 cups 2 tbsp. powdered milk 2 tbsp. 2 tbsp. shortening 2 tbsp. 1 tbsp. sugar 1 tbsp. 1-1/2 tsp. salt 1-1/2 tsp. 4-1/4 cups white flour* 4 cups 1-1/4 tsp. yeast 1-1/4 tsp. American Canadian 1-1/2 cups water 1-1/2 cups 2 tbsp. powdered milk 2 tbsp. 2 tbsp. shortening 2 tbsp. 2 tbsp. honey 2 tbsp. 2 tbsp. molasses 2 tbsp. 1-1/2 tsp. salt 1-1/2 tsp. 3-1/3 cups whole wheat flour 3-1/2 cups 1-1/2 tsp. yeast 1-1/2 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure. Close lid.

3. Select:Basic Bread Setting.4. Select “Regular” or “Dark” crust.5. Press Start - There will be a 15-minute preheat delaybefore mixing begins.6. Using oven mitts, remove bread when completion beeps sound.7. Cool on a wire rack before slicing.Time:3:50 hrs1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure. Close lid.

3. Select:Whole Grain Setting.4. Crust setting is pre-selected.5. Press Start - There will be a 25-minute preheat delay before mixing begins.6. Using oven mitts, remove bread when completion beeps sound.7. Cool on a wire rack before slicing.Time:4:10 hrs DINNER ROLLS American Canadian 1-2/3 cups water 1-2/3 cups 2 tbsp. powdered milk 2 tbsp. 2 tbsp. shortening 2 tbsp. 2 tbsp. sugar 2 tbsp. 2 tsp. salt 2 tsp. 4-1/3 cups white flour* 4-1/3 cups 1-1/2 tsp. yeast 1-1/2 tsp. GLAZE: 1 egg, beaten 1 1 tbsp. water 1 tbsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure. Close lid.

3. Select :Dough/Pasta Setting.4. Press Start - There will be a 25-minute preheat delay before mixing begins.5. When cycle is complete remove dough from machine to a lightly floured surface. If necessary,knead in enough flour to make dough easy to handle. Divide dough into 12 - 18 pieces. Shape each piece into a smooth ball. Place balls,almost touching in two greased 8-inch (20 cm) square cake pans;cover and let rise for 30 minutes or until almost double in volume. Brush with glaze.Bake in 350 F (177 C) oven for 20-25 minutes or until golden brown and bottom sounds hollow when tapped. Remove from pans and let cool on wire racks. Dough Recipe This recipe can be formed into cloverleaf, crescents, parker- house or bread sticks.* In U.S., use Bread Flour; in Canada, use either Bread Flour or All-Purpose Flour. The Basics CARAWAY RYE American Canadian 1-1/2 cups water 1-1/2 cups 2 tbsp. powdered milk 2 tbsp. 2 tbsp. shortening 2 tbsp. 2 tbsp. brown sugar 2 tbsp. 2 tbsp. molasses 2 tbsp. 1-1/2 tsp. salt 1-1/2 tsp. 3/4 cup whole wheat flour 1 cup 2-1/3 cups white flour* 2-1/4 cups 1 cup rye flour 1 cup 1 tbsp. caraway seeds 1 tbsp. 1-1/2 tsp. yeast 1-1/2 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure. Close lid.

3. Select:Whole Grain Setting.

4. Crust setting is pre-selected.

5. Press Start - There will be a 25-minute preheat delay before

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing.

Time:4:10 hrs This crusty french bread, with its chewy texture makes a deli- cious garlic bread. Just slice lengthwise, top with garlic butter & broil. CLASSIC FRENCH American Canadian 1-1/4 cups water 1-1/4 cups 2 tsp. sugar 2 tsp. 1 tsp. salt 1 tsp. 3-1/2 cups white flour* 3-1/3 cups 1-1/2 tsp. yeast 1-1/2 tsp. GLAZE: 1 tbsp. cornmeal (optional) 1 tbsp. 1 tbsp. oil 1 tbsp. 1 egg white,beaten 1 1 tbsp. water 1 tbsp.

1. Measure first 5 ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure. Close lid.

3. Select:Dough/Pasta Setting.

4. Press Start - There will be a 25-minute preheat delay

before mixing begins.

5. When cycle is complete,remove dough from machine to a lightly

floured surface. If necessary,knead in enough flour to make dough easy to handle.

6. Divide dough in half and roll each half into a 10" x 8" inch (25 cm x

20 cm) rectangle. Beginning at long end,roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth.

7. Place each loaf,seam side down,on a greased baking sheet

sprinkled with cornmeal (optional). Lightly brush each loaf with oil. Cover and let rise in warm, draft-free place until double in size, 20 to 30 minutes. With a sharp knife make 3 or 4 diagonal cuts about 1/4 inch (.64 cm) deep across the top of each loaf. Lightly beat egg white and 1 tablespoon water;brush some of egg white mixture over top of each loaf. Bake at 350

C) for 20 minutes. Brush again with remaining egg white mixture.

8. Bake 5 to 10 minutes more or until done. Bread should sound

hollow when tapped. (For even browning when baking two loaves,switch positions of sheets halfway through baking.) Remove the breads from the sheets; cool on a wire rack. Yield:Makes 2 loaves. Dough Recipe 22Super Rapid Bake Breads

1. Measure ingredients in the order listed into Baking Pan.2. Insert Baking Pan into oven chamber,twist to secure. Close lid.3. Select:Rapid Bake Setting.4. Select “Regular” or “Dark” crust.5. Press Start - Mixing begins immediately.6. Using oven mitts, remove bread when completion beeps sound.7. Cool on a wire rack before slicing.

SUPER RAPID CINNAMON RAISIN

1. Measure ingredients in the order listed into Baking Pan.2. Insert Baking Pan into oven chamber,twist to secure. Close lid.3. Select:Rapid Bake Setting.4. Select “Regular” or “Dark” crust.5. Press Start - Mixing begins immediately.6. Using oven mitts, remove bread when completion beeps sound.7. Cool on a wire rack before slicing.1. Measure ingredients in the order listed into Baking Pan.2. Insert Baking Pan into oven chamber,twist to secure. Close lid.3. Select:Rapid Bake Setting.4. Select “Regular” or “Dark” crust.5. Press Start - Mixing begins immediately.6. Using oven mitts, remove bread when completion beeps sound.7. Cool on a wire rack before slicing.

SUPER RAPID LEMON POPPY SEED

All the breads in this section will take only 1 hour & 10 minutes to complete. For rapid bread recipes,ingredient amounts are the same for Canada and the U.S. Rapid Bake loaves use 3 to 4 times more yeast than other bread types in order to have bread rise in such a short time period. 1-2/3 cups water3 tbsp. powdered milk3 tbsp. shortening3 tbsp. sugar1/2 tsp. salt4-1/4 cups white flour*4 tsp. yeast1-2/3 cups water3 tbsp. powdered milk3 tbsp. shortening3 tbsp. sugar1/2 tsp. salt4-1/4 cups white flour*1-1/2 tsp. cinnamon1/2 cup raisins4 tsp. yeast1-1/4 cups lukewarm water1-1/2 tsp. lemon juice, freshly squeezed2 tbsp. powdered milk1/2 tsp. salt2 tbsp. sugar2 tbsp. shortening3 cups white flour*1/2 tsp. nutmeg2 tsp. lemon rind, freshly grated2 tbsp. poppy seeds4 tsp. yeast1-2/3 cups water3 tbsp. powdered milk3 tbsp. shortening3 tbsp. sugar1/2 tsp. salt4-1/4 cups white flour*4 tsp. yeast1-2/3 cups water3 tbsp. powdered milk3 tbsp. shortening3 tbsp. sugar1/2 tsp. salt4-1/4 cups white flour*4 tsp. yeast24 Super Rapid Bake Breads

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure. Close lid.

3. Select:Rapid Bake Setting.

4. Select “Regular” or “Dark” crust.

5. Press Start - Mixing begins immediately.

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure. Close lid.

3. Select:Rapid Bake Setting.

4. Select “Regular” or “Dark” crust.

5. Press Start - Mixing begins immediately.

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing.

1-2/3 cups water 3 tbsp. powdered milk 3 tbsp. sugar 1/2 tsp. salt 4-1/4 cups white flour* 2 tbsp. dried onion flakes 1/3 cup shredded old cheddar cheese 4 tsp. yeast

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure. Close lid.

3. Select:Rapid Bake Setting.

4. Select “Regular” or “Dark” crust.

5. Press Start - Mixing begins immediately.

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing.

1-2/3 cups water 3 tbsp. powdered milk 3 tbsp. shortening 3 tbsp. sugar 1/2 tsp. salt 4-1/4 cups white flour* 1-1/2 tsp. dried marjoram 1-1/2 tsp. dried basil 1-1/2 tsp. dried thyme 4 tsp. yeastSandwich Pleasers For The Brown Bag Club

• In U.S., use Bread Flour; in Canada, use either Bread Flour or All-Purpose Flour. This selection of recipes will have you looking forward to noon! You will find that 5 grain or multi grains work well in this recipe. These are available in many grocery stores. In some areas of both countries,you will find an excellent selection at bulk or health food stores. Make sure you choose the unsweetened grain. PUMPERNICKEL American Canadian 1-2/3 cups water 1-1/2 cups 3 tbsp. powdered milk 3 tbsp. 2 tbsp. shortening 2 tbsp. 2 tbsp. honey 2 tbsp. 2 tbsp. molasses 2 tbsp. 1-3/4 tsp. salt 1-3/4 tsp. 1 cup whole wheat flour 1 cup 2-2/3 cups white flour* 2-1/3 cups 2/3 cup rye flour 2/3 cup 2 tbsp. cocoa 2 tbsp. 2 tsp. instant coffee granules 2 tsp. 1-1/4 tsp. yeast 1-1/4 tsp. SEVEN GRAIN American Canadian 1-2/3 cups water 1-2/3 cups 3 tbsp. powdered milk 3 tbsp. 2 tbsp. shortening 2 tbsp. 2 tbsp. honey 2 tbsp. 2 tsp. salt 2 tsp. 1 cup whole wheat flour 1-1/4 cups 2-1/2 cups white flour* 2-1/2 cups 3/4 cup seven grain cereal 3/4 cup 1-1/4 tsp. yeast 1-1/4 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure.Close lid.

3. Select :Whole Grain Setting.4. Crust setting is pre-selected.5. Press Start - There will be a 25-minute preheat delay before mixing begins.6. Using oven mitts, remove bread when completion beeps sound.7. Cool on a wire rack before slicing.Time:4:10 hrs1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure.Close lid.

3. Select :Whole Grain Setting.4. Crust setting is pre-selected.5. Press Start - There will be a 25-minute preheat delay before mixing begins.6. Using oven mitts, remove bread when completion beeps sound.7. Cool on a wire rack before slicing.Time:4:10 hrs1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure.Close lid.

3. Select :Basic Bread Setting.4. Select “Regular” or “Dark” crust.5. Press Start - There will be a 15-minute preheat delay before mixing begins.6. Using oven mitts, remove bread when completion beeps sound.7. Cool on a wire rack before slicing.Time:3:50 hrs

American Canadian 1-1/3 cups water 1-1/3 cups 3 tbsp. powdered milk 3 tbsp. 2 tbsp. shortening 2 tbsp. 2 tbsp. sugar 2 tbsp. 1-1/2 tsp. salt 1-1/2 tsp. 1 tsp. lemon juice 1 tsp. 4-1/4 cups white flour* 4 cups 1/2 tsp. nutmeg 1/2 tsp. 1-1/2 tsp. grated lemon rind 1-1/2 tsp. 2 tbsp. poppy seeds 2 tbsp. 1-1/4 tsp. yeast 1-1/4 tsp. 25Sandwich Pleasers For The Brown Bag Club

• In U.S., use Bread Flour; in Canada, use either Bread Flour or All-Purpose Flour. The crunchy texture & slightly nutty flavor of this bread makes it a treat with luncheon meats. Look for Bulgar or cracked wheat in large grocery stores,bulk & health food stores. Omit salt when using salted sunflower seeds. Rinse roasted sunflower seeds in hot water to remove oil and dry well. CRACKED WHEAT American Canadian 1-1/2 cups water 1-1/2 cups 2 tbsp. powdered milk 2 tbsp. 2 tbsp. shortening 2 tbsp. 2 tbsp. honey 2 tbsp. 1-1/2 tsp. salt 1-1/2 tsp. 1 cup whole wheat flour 1-1/4 cups 2-1/4 cups white flour* 2 cups 3/4 cup cracked wheat 3/4 cup 1-1/4 tsp. yeast 1-1/4 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure.Close lid.

3. Select:Whole Grain Setting.

4. Crust setting is pre-selected.

5. Press Start - There will be a 25-minute preheat delay before

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing.

Time:4:10 hrs CHUNKY NUT American Canadian 1-1/3 cups water 1-1/3 cups 2 tbsp. powdered milk 2 tbsp. 2 tbsp. olive oil 2 tbsp. 3 tbsp. honey 3 tbsp. 1-1/2 tsp. salt 1-1/2 tsp. 3-3/4 cups white flour* 3-1/2 cups 1-1/2 tsp. yeast 1-1/2 tsp. ADD INGREDIENTS: 1/3 cup sunflower seeds, 1/3 cup raw,unsalted,shells removed 1/3 cup walnuts,chopped 1/3 cup

1. Measure first 7 ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure.Close lid.

3. Select:Whole Grain Setting.

4. Crust setting is pre-selected.

5. Press Start - There will be a 25-minute preheat delay before

6. Add sunflower seeds & walnuts when “Add Ingredient”signal beeps.

7. Using oven mitts, remove bread when completion beeps sound.

8. Cool on a wire rack before slicing.

BUTTERMILK WHEAT American Canadian 1-1/2 cups buttermilk 1-1/2 cups 2 tbsp. shortening 2 tbsp. 3 tbsp. sugar 3 tbsp. 1-1/2 tsp. salt 1-1/2 tsp. 1 cup whole wheat flour 3/4 cup 3 cups white flour* 3 cups 1-1/2 tsp. yeast 1-1/2 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure.Close lid.

3. Select:Whole Grain Setting.

4. Crust setting is pre-selected.

5. Press Start - There will be a 25-minute preheat delay before

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing.

Time:4:10 hrs27 Sandwich Pleasers For The Brown Bag Club

• In U.S., use Bread Flour; in Canada, use either Bread Flour or All-Purpose Flour. Try different flavors of granola for a variety of tastes.

APPLE CINNAMON GRANOLA

American Canadian 1 cup apple juice,unsweetened 1 cup 2/3 cup applesauce,unsweetened 2/3 cup 2 tbsp. shortening 2 tbsp. 2 tbsp. honey 2 tbsp. 1 tsp. salt 1 tsp. 1-1/2 cups whole wheat flour 1-1/2 cups 2-1/4 cups white flour* 2 cups 1/2 cup granola 1/2 cup 1 tsp. cinnamon 1 tsp. 1-1/2 tsp. yeast 1-1/2 tsp. ADD INGREDIENTS: 1/4 cup raisins 1/4 cup

1. Measure first 10 ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure.Close lid.

3. Select:Sweet Setting.

4. Select “Regular” or “Dark” crust.

5. Press Start - There will be a 15-minute preheat delay before

6. Add raisins when “Add Ingredient”signal beeps.

7. Using oven mitts, remove bread when completion beeps sound.

8. Cool on a wire rack before slicing.

CORNBREAD American Canadian 1-1/3 cups 1 egg+water to = 1-1/2 cups 2 tbsp. powdered milk 2 tbsp. 2 tbsp. shortening 2 tbsp. 1 tbsp. honey 1 tbsp. 1-1/2 tsp. salt 1-1/2 tsp. 3-1/2 cups white flour* 3-1/2 cups 1/2 cup cornmeal 1/2 cup 1-1/4 tsp. yeast 1-1/4 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure.

3. Select:Basic Bread Setting.

4. Select “Regular” or “Dark” crust.

5. Press Start - There will be a 15-minute preheat delay

before mixing begins.

6. Using oven mitts, remove bread when completion

7. Cool on a wire rack before slicing.

Small flake rolled oats gives a traditional oatmeal bread texture. Do not use “instant cooking”oatmeal. OATMEAL NUT American Canadian 1-1/2 cups water 1-1/2 cups 2 tbsp. powdered milk 2 tbsp. 2 tbsp. shortening 2 tbsp. 2 tbsp. molasses 2 tbsp. 2 tbsp. honey 2 tbsp. 1-1/2 tsp. salt 1-1/2 tsp. 2 cups whole wheat flour 2-1/4 cups 1-1/2 cups white flour* 1-1/4 cups 1/2 cup oatmeal,quick cooking 3/4 cup 1-1/2 tsp. yeast 1-1/2 tsp. ADD INGREDIENTS: 1/3 cup walnuts,chopped 1/3 cup

1. Measure first 10 ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure.Close lid.

3. Select:Whole Grain Setting.

4. Crust setting is pre-selected.

5. Press Start - There will be a 25-minute preheat delay before

6. Add walnuts when “Add Ingredient”signal beeps.

7. Using oven mitts, remove bread when completion beeps sound.

8. Cool on a wire rack before slicing.

American Canadian 1-1/3 cups water 1-1/3 cups 3 tbsp. powdered milk 3 tbsp. 2 tbsp. sugar 2 tbsp. 1-1/2 tsp. salt 1-1/2 tsp. 4 cups white flour* 3-3/4 cups 2 tbsp. dried onion flakes 2 tbsp. 1/3 cup shredded old cheddar cheese 1/3 cup 1-1/4 tsp. yeast 1-1/4 tsp. 1/4 cup chopped fresh onion can be substituted for the dried onion flakes for a milder onion flavour. Purchase 1-1/2 oz or 35 g of a good quality, sharp flavoured Old Cheddar Cheese for a strong cheese flavour. Dough Variation: Prepare this recipe using the dough/pasta setting Form into 6 hamburger buns following the instructions under the Dinner Rolls recipe, & enjoy at your barbecue.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure. Close lid.

3. Select:Sweet Bread Setting.4. Select “Regular” or “Dark” crust.5. Press Start - There will be a 15-minute preheat delay before mixing begins.6. Using oven mitts, remove bread when completion beeps sound.7. Cool on a wire rack before slicing.Time:3:50 hrs ITALIAN HERB American Canadian 1-1/2 cups water 1-1/3 cups 3 tbsp. powdered milk 3 tbsp. 2 tbsp. shortening 2 tbsp. 2 tbsp. sugar 2 tbsp. 1-1/2 tsp. salt 1-1/2 tsp. 4 cups white flour* 4 cups 1-1/2 tsp. dried marjoram 1-1/2 tsp. 1-1/2 tsp. dried basil 1-1/2 tsp. 1-1/2 tsp. dried thyme 1-1/2 tsp. 1-1/4 tsp. yeast 1-1/4 tsp. Delicious with spaghetti or lasagna. Vary the herbs to suit your entrée.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure. Close lid.

3. Select:Basic Bread Setting.4. Select “Regular” or “Dark” crust.5. Press Start - There will be a 15-minute preheat delay before mixing begins.6. Using oven mitts, remove bread when completion beeps sound.7. Cool on a wire rack before slicing.Time:3:50 hrs These selections will add zest to any casserole or entrée.

PESTO American Canadian 1-1/4 cups water 1-1/4 cups 3 tbsp. olive oil 3 tbsp. 1/3 cup finely chopped fresh parsley 1/3 cup 1/3 cup grated Parmesan cheese 1/3 cup 1 tbsp. dried basil leaves,crushed 1 tbsp. 1 tbsp. sugar 1 tbsp. 2 clove garlic,minced 2 1-1/4 tsp. salt 1-1/4 tsp. 4 cups white flour* 3-3/4 cups 1-1/4 tsp. yeast 1-1/4 tsp. BACON-CHIVE POTATO American Canadian 2/3 cup instant potato flakes 2/3 cup 1-1/3 cups water 1-1/3 cups 2 tbsp. oil 2 tbsp. 2 tbsp. sugar 2 tbsp. 1/2 cup cooked bacon,finely chopped 1/2 cup (about 5 slices) 2 tbsp. freeze dried chives** 2 tbsp. 1 tsp. salt 1 tsp. 4-1/4 cups white flour* 4 cups 1-1/4 tsp. yeast 1-1/4 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure. Close lid.

3. Select:Basic Bread Setting.4. Select “Regular” or “Dark” crust.5. Press Start - There will be a 15-minute preheat delay before mixing begins.6. Using oven mitts, remove bread when completion beeps sound.7. Cool on a wire rack before slicing.Time:3:50 hrs1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure. Close lid.

3. Select:Basic Bread Setting.4. Select “Regular” or “Dark” crust.5. Press Start - There will be a 15-minute preheat delay before mixing begins.6. Using oven mitts, remove bread when completion beeps sound.7. Cool on a wire rack before slicing.Time:3:50 hrs** Or use 1/3 cup snipped fresh chives.29 Dinner Favorites

• In U.S., use Bread Flour; in Canada, use either Bread Flour or All-Purpose Flour. PIZZA DOUGH American Canadian 1 cup beer 1 cup 1 tbsp. shortening 1 tbsp. 1 tbsp. sugar 1 tbsp. 1 tsp. salt 1 tsp. 3 cups white flour* 2-3/4 cups 1-1/4 tsp. yeast 1-1/4 tsp. OPTIONAL INGREDIENT: 2 tbsp. cornmeal 2 tbsp. Water can be substituted for beer in the recipe. Add 1/2 - 1 tsp. basil or oregano to the ingredients in the Baking Pan for a spicier crust.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure. Close lid.

3. Select:Basic Bread Setting.

4. Select “Regular” or “Dark” crust .

5. Press Start - There will be a 15-minute preheat delay before

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing.

Time:3:50 hrs Dough Recipe

SUN-DRIED TOMATO & ROSEMARY

American Canadian 1-1/4 cups water 1-1/4 cups 1/4 cup unsalted dried tomatoes,snipped 1/4 cup (do not use oil pack)

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure. Close lid.

3. Select:Basic Bread Setting.

4. Select “Regular” or “Dark” crust.

5. Press Start - There will be a 15-minute preheat delay before

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing.

Time:3:50 hrs Sun-dried tomatoes vary in different areas of both countries. If they are too hard to snip, just soak in cold water, drain & dry well before using. Basil, dill or oregano may be substituted for the rosemary for interesting flavor variations.

1. Measure first 6 ingredients in order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure. Close lid.

3. Select:Dough/Pasta Setting .

4. Press Start - There will be a 25-minute preheat delay before

5. When cycle is complete, remove dough from machine to a

lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.

7. Top each pizza with sauce, meat,vegetables

and cheese. Bake at 425

for 15 to 25 minutes or until done. Pizza is done when edges of crust are golden and cheese is bubbly. Yield: Makes 1 large or 2 medium pizzas.30 Treats For Every Age

• In U.S., use Bread Flour; in Canada, use either Bread Flour or All-Purpose Flour. BAKED PRETZELS American Canadian 1 cup beer 1 cup 1 tbsp. butter 1 tbsp. 2 tbsp. sugar 2 tbsp. 1 tsp. salt 1 tsp. 3 cups white flour* 2-3/4 cups 3/4 tsp. yeast 3/4 tsp. GLAZE: 1 egg,lightly beaten 1 1 tbsp. water 1 tbsp. coarse salt or sesame seeds CINNAMON RAISIN American Canadian 1-1/3 cups water 1-1/3 cups 2 tbsp. powdered milk 2 tbsp. 2 tbsp. shortening 2 tbsp. 2 tbsp. sugar 2 tbsp. 1-1/2 tsp. salt 1-1/2 tsp. 4-1/4 cups white flour* 4 cups 1-1/2 tsp. cinnamon 1-1/2 tsp. 1-1/4 tsp. yeast 1-1/4 tsp. ADD INGREDIENTS: 1/2 cup raisins 1/2 cup 1. Measure first 8 ingredients in the order listed into Baking Pan.2. Insert Baking Pan into oven chamber, twist to secure. Close lid.3. Select:Sweet Bread Setting.4. Select “Regular” or “Dark” crust.5. Press Start - There will be a 15-minute preheat delay before mixing begins.6. Add raisins when “Add Ingredient”signal beeps.7. Using oven mitts,remove bread when completion beeps sound.8. Cool on a wire rack before slicing.Time:3:50 hrs Enjoy these recipes for a change of pace!

1. Measure first 6 ingredients in order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure. Close lid.

3. Select:Dough/Pasta Setting.4. Press Start - There will be a 25-minute preheat delay before mixing begins.5. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll into a 14" x 9" (36 x 23 cm) rectangle. With sharp knife,cut into eighteen 14" x 1/2" (36 x 1.27 cm) strips. Gently pull each strip into a rope 16" (41 cm) long. To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle. Place on greased baking sheets. Do not let rise.

6. Combine lightly beaten egg and 1 tablespoon water; brush on

pretzels. Sprinkle with coarse salt or sesame seeds. Bake at

F (177 °C) for 18 to 20 minutes or until done.(For even browning when using two sheets, switch positions halfway through baking.) Remove from sheets; cool on wire rack.Yield: Makes 18 pretzels. Dough Recipe MAPLE RAISIN American Canadian 1-1/3 cups milk 1-1/3 cups 2 tbsp. butter or margarine 2 tbsp. 2 tbsp. brown sugar 2 tbsp. 2 tsp. maple flavouring 2 tsp. 1-1/4 tsp. salt 1-1/4 tsp. 4-1/4 cups white flour* 4 cups 1-1/4 tsp. yeast 1-1/4 tsp. ADD INGREDIENTS: 2/3 cup raisins 2/3 cup

1. Measure first 7 ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure. Close lid.

3. Select: Sweet Bread Setting.4. Select “Regular” or “Dark” crust.5. Press Start - There will be a 15-minute preheat delay before mixing begins.

6. Add raisins when “Add Ingredient”signal beeps.

7. Using oven mitts,remove bread when completion beeps sound.8. Cool on a wire rack before slicing.Time:3:50 hrs* In U.S., use Bread Flour; in Canada, use either Bread Flour or All-Purpose Flour. Treats For Every Age

1. Measure first 8 ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure. Close lid.

3. Select: Dough/Pasta Setting.

4. Press Start - There will be a 25-minute preheat delay before

5. Meanwhile,prepare syrup (recipe above).Boil together butter,water

and brown sugar for 1 minute.Immediately,pour into a 9 x 13-inch (23 cm x 33 cm) pan;tilt pan to cover bottom evenly. Arrange pecans,flat side up,on syrup.

6. When cycle is complete,remove dough from machine to a lightly

floured surface.If necessary, knead in enough flour to make dough easy to handle.Roll dough into a 12 x 18-inch (30 cm x 46 cm) rectangle. Brush with melted butter. Sprinkle evenly with a mixture of brown sugar and ground cinnamon.Sprinkle chopped pecans on top. Starting at large side, roll up jelly-roll fashion. Pinch edge to seal. Cut roll into 12 equal pieces.Place over Syrup. Cover and let rise 30 minutes or until double in volume.Remove cover.

7. Bake at 375°F (191°C) for 35 minutes.Loosen edges and invert onto

serving tray. Yield:Makes 12 buns Time:3:50 hrs

CHERRY CHEESE COFFEECAKE

American Canadian 1/2 cup milk 1/2 cup 1/2 cup water 1/2 cup 2 eggs, beaten 2 1/3 cup butter,cut in pieces 1/3 cup 1/3 cup sugar 1/3 cup 2 tsp. grated lemon rind 2 tsp. 1 tsp. salt 1 tsp. 1/3 cup toasted,chopped almonds 1/3 cup 4 cups white flour* 3-3/4 cups 1 tsp. yeast 1 tsp. CHEESE FILLING (FOR ABOVE ): 2 (250g) pkg. cream cheese,softened 2 (250g) pkg. 1/3 cup sugar 1/3 cup 2 tbsp. flour 2 tbsp. 2 tbsp. milk 2 tbsp. FILLING: 1 cup Cherry Pie filling 1 cup 2 tbsp. toasted,sliced almonds 2 tbsp.

1. Measure first 10 ingredients in order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure. Close lid.

3. Select: Dough/Pasta Setting.

4. Press Start - There will be a 25-minute preheat delay before

5. When cycle is complete,remove dough from machine to a

lightly floured surface. Divide dough into 2 equal portions. Place each portion into 2 greased 9-inch (23 cm) round cake pans. Grease top of batter and spread evenly onto bottom and sides of pans.

6. Spread half of Cheese Filling in center of batter in each pan.

7. Let rise in warm,draft-free place until doubled in size,about

8. Bake at 350°F* (177°C) for 25-30 minutes or until done.

Remove from pans onto wire racks.

9. Spread evenly 1 cup cherry filling or cherry jam over each

coffeecake.Decorate with extra toasted sliced almonds. Yield: 2 coffeecakes. Time:3:50 hrs

American Canadian 1-1/3 cups milk 1-1/3 cups 1 egg, beaten 1 1/4 cup butter 1/4 cup 1/3 cup sugar 1/3 cup 1-1/4 tsp. salt 1-1/4 tsp. 4 cups white flour* 3-3/4 cups 1-1/4 tsp. cinnamon 1-1/4 tsp. 1/2 tsp. ground cloves 1/2 tsp. 1/4 tsp. nutmeg 1/4 tsp. 1-1/4 tsp. yeast 1-1/4 tsp. ADD INGREDIENTS: 3/4 cup raisins 3/4 cup GLAZE: 3/4 cup icing sugar 3/4 cup 1 tbsp. milk 1 tbsp. 1/4 tsp. almond flavoring 1/4 tsp. Bake extra to give as gifts to your friends & relatives!

1. Measure first 10 ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure. Close lid.

3. Select: Dough/Pasta Setting.4. Press Start - There will be a 25-minute preheat delay before mixing begins.

Add raisins when “Add Ingredient”signal beeps6. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough into 18 pieces. Shape each piece into a round,slightly flattened bun. Place 2 inches (5 cm) apart on greased baking sheets.Cover and let rise 30 minutes or until double in volume.7. Combine 1 slightly beaten egg with 1 tablespoon of water and brush on buns. With sharp knife, make two cuts 1/4 inch (.64 cm) deep on top of each bun to form a cross.Bake at 350 F (177 C) for 15 to 18 minutes. Remove from oven and immediately drizzle cross with glaze. Yield :Makes 18 buns. Candied pineapple & a half teaspoon of finely grated lemon peel would give the hot cross buns an interesting flavor. Dough Recipe

American Canadian 1-1/4 cups milk 1-1/4 cups 1 egg, beaten 1 2 tbsp. butter 2 tbsp. 1/4 cup sugar 1/4 cup 3/4 tsp. salt 3/4 tsp. 3-3/4 cups white flour* 3-2/3 cups 1-1/4 tsp. yeast 1-1/4 tsp. FILLING: 1/2 cup raspberry jam 1/2 cup 2 tbsp. butter,melted - cooled 2 tbsp. TOPPING: 2 tbsp. butter,soft 2 tbsp. 1/3 cup white flour* 1/3 cup 2 tbsp. brown sugar 2 tbsp. 1/4 tsp. nutmeg 1/4 tsp. RASPBERRY BRAID Dough Recipe

1. Measure first 7 ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure. Close lid.

3. Select: Dough/Pasta Setting.4. Press Start - There will be a 25-minute preheat delay before mixing begins.5. When cycle is complete, remove dough from machine to a lightly floured surface. Divide dough in half. Roll each half into a 14” x 9” (36 cm x 23 cm) rectangle. Spread with1/4 cup raspberry jam lengthwise down center third of rectangle. Make diagonal cuts from outer edges one inch (2.54 cm) apart and three inches (8 cm) long.Fold alternate strips of dough over filling. Place on greased baking sheet. Brush with melted, cooled butter.Cover & let rise 30 minutes or until double in volume.Sprinkle half of butter, sugar and flour mixture over each dough braid. Repeat with second half of dough.(See diagram below)6. Bake at 350 F (177 C) for 30-35 minutes. Yield: Makes 2 braids.International Holiday Breads

• In U.S., use Bread Flour; in Canada, use either Bread Flour or All-Purpose Flour. American Canadian 1 cup water 1 cup 2 eggs, beaten 2 3 tbsp. shortening 3 tbsp. 3 tbsp. sugar 3 tbsp. 1-1/4 tsp. salt 1-1/4 tsp. 3-3/4 cups white flour* 3-2/3 cups 1 tsp. yeast 1 tsp. GLAZE: 1 egg yolk 1 1 tbsp. water 1 tbsp. JEWISH CHALLAH

1. Measure first 7 ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure. Close lid.

3. Select: Dough/Pasta Setting.

4. Press Start - There will be a 25-minute preheat delay before

5. When cycle is complete, remove dough from machine to a

lightly floured surface. Divide dough into 6 equal portions. Roll with palm of hand into long smooth strips. The pieces should be thicker in the middle & gradually taper towards the ends. Braid the 6 dough strips. Place on lightly greased baking sheet. Cover & let rise 30 minutes or until double in volume.

6. Beat egg yolk with one tablespoon of water and brush over

challah. Bake at 350

for 30-35 minutes. Shaping this dough may take some practice,but it is well worth it. American Canadian 1-1/4 cups milk 1-1/4 cups 1 egg, beaten 1 2 tbsp. butter 2 tbsp. 1/4 cup sugar 1/4 cup 3/4 tsp. salt 3/4 tsp. 3-3/4 cups white flour* 3-2/3 cups 1-1/4 tsp. yeast 1-1/4 tsp. FILLING: 2 tbsp. butter 2 tbsp. 2 tsp. cinnamon 2 tsp. 1/2 cup brown sugar 1/2 cup 2/3 cup raisins 2/3 cup

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure. Close lid.

3. Select: Dough/Pasta Setting.

4. Press Start - There will be a 25-minute preheat delay before

5. When cycle is complete,remove dough from machine . Divide

dough in half. Roll each half into a rectangle 14 x 9 inches (36 x 23 cm). Spread each half with the butter and sprinkle with half brown sugar, cinnamon, and raisins. Roll up, beginning at wide side. Pinch edge of dough into roll to seal well. Stretch roll to make even. With sealed edge down, shape into ring on lightly greased baking sheet. Pinch ends together. With scissors,make cuts 2/3 of the way through the ring at 1-inch (2.54 cm) intervals. Turn each section on it’s side. Cover & let rise until double. Repeat with second half of dough.

C) for 15 to 20 minutes. If desired frost with Sweet Icing and decorate with nuts and cherries. Yield: Makes 2 Tea Rings. Sweet Icing: Combine 3/4 cup confectioner’s (icing) sugar, 1 table- spoon milk and 1/4 teaspoon almond flavoring until smooth.

1. Measure first 8 ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure. Close lid.

3. Select: Sweet Bread Setting.

4. Select “Regular” or “Dark” crust .

5. Press Start - There will be a 15-minute preheat delay before

6. Add almonds,raisins and dried mixed fruit when “Add Ingredient”

7. Using oven mitts,remove bread when completion beeps sound.

8. Cool on a wire rack before slicing.

Time:3:50 hrs Traditionally an Easter bread but delicious any time of the year.34 Pasta Recipes

• In U.S., use Bread Flour; in Canada, use either Bread Flour or All-Purpose Flour. American Canadian 1/4 cup water 1/4 cup 1 egg, beaten 1 1 tbsp. olive oil 1 tbsp. 1/2 tsp. salt 1/2 tsp. 1-2/3 cups semolina/pasta flour 1-1/2 cups

1. Mix water and egg with a fork.2. Add water-egg mixture and remaining ingredients in order listed into the Baking Pan.

3. Insert Baking Pan into oven chamber,twist to secure.Close lid.

4. Select: Dough/Pasta Setting.5. Press Start - There will be a 25-minute preheat delay before mixing begins.6. Allow to mix until the “Add Ingredient”signal beeps (in 45-50 minutes).7. Press Start/Reset button to STOP cycle.8. Remove pasta dough from the Baking Pan and divide into 3 portions. Cover the 2 portions waiting to be rolled.9. Set smooth rollers of a pasta machine as far apart as possible.Feed through one piece of dough. Fold in half both lengthwise and crosswise as required and re-roll 4-6 more times until smooth, shiny and elastic. Start to roll dough thinner by increasing number setting, until dough is 1/16"- 1/8" (.16 -.32 cm) or desired thickness.10.Move handle of pasta machine to desired cutter blade and roll through onto lightly floured towel. Repeat with remaining 2 portions of pasta dough. Dry for 30 minutes. Cook,or cover andrefrigerate for use within 24 hours or freeze for use within a month.11.To cook pasta: Bring a large volume of water to a boil in a large pot. Add small amount of salt and oil to the water.Add pasta and bring back to the boil. Continue to boil 3-5 minutes or until pasta is al dente (firm, but cooked). Drain and add favorite sauce.1. Mix water and egg with a fork.2. Add water-egg mixture and remaining ingredients in order listed into the Baking Pan.

3. Insert Baking Pan into oven chamber,twist to secure.Close lid.

4. Select: Dough/Pasta Setting.5. Press Start - There will be a 25-minute preheat delay before mixing begins.6. Allow to mix until the “Add Ingredient”signal beeps (in 45-50 minutes).7. Press Start/Reset button to STOP cycle.8. Remove pasta dough from the Baking Pan and divide into 3 portions. Cover the 2 portions waiting to be rolled.9. Set smooth rollers of a pasta machine as far apart as possible.Feed through one piece of dough. Fold in half both lengthwise and crosswise as required and re-roll 4-6 more times until smooth, shiny and elastic. Start to roll dough thinner by increasing number setting, until dough is 1/16"- 1/8" (.16 -.32 cm) or desired thickness.10.Move handle of pasta machine to desired cutter blade and roll through onto lightly floured towel. Repeat with remaining 2 portions of pasta dough. Dry for 30 minutes. Cook,or cover andrefrigerate for use within 24 hours or freeze for use within a month.11.To cook pasta: Bring a large volume of water to a boil in a large pot. Add small amount of salt and oil to the water.Add pasta and bring back to the boil. Continue to boil 3-5 minutes or until pasta is al dente (firm, but cooked). Drain and add favorite sauce. For the do-it-yourself Pasta Lover. Dough Recipe American Canadian 3 tbsp. water 3 tbsp. 1 egg, beaten 1 2 tbsp. frozen spinach,drained 2 tbsp. finely chopped 1 tbsp. olive oil 1 tbsp. 1/2 tsp. salt 1/2 tsp. 1-2/3 cups semolina/pasta flour 1-1/2 cups

Dough Recipe Remember, pasta dough will be ready when the “Add- Ingredient” signal beeps.That means you will have pasta dough in about 45-50 minutes. If your pasta dough is sticky, simply add a little more semolina flour or chill before shaping.35 Recipes for 1.5 lb. loafs

• In U.S., use Bread Flour; in Canada, use either Bread Flour or All-Purpose Flour. BASIC WHITE American Canadian 1-1/4 cups water 1-1/4 cups 1 tbsp. powdered milk 1 tbsp. 2 tbsp. shortening 2 tbsp. 1 tbsp. sugar 1 tbsp. 1 tsp. salt 1 tsp. 3-1/3 cups white flour* 3-1/4 cups 3/4 tsp. yeast 3/4 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure.Close lid.

3. Select:Basic Bread Setting.

4. Select “Regular” or “Dark” crust.

5. Press Start - There will be a 15-minute preheat delay

before mixing begins.

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing.

Time:3:50 hrs 100% WHOLE WHEAT American Canadian 1-1/4 cups water 1-1/4 cups 2 tbsp. powdered milk 2 tbsp. 2 tbsp. shortening 2 tbsp. 1 tbsp. honey 1 tbsp. 1 tbsp. molasses 1 tbsp. 1 tsp. salt 1 tsp. 3 cups whole wheat flour 3-1/4 cups 1-1/4 tsp. yeast 1-1/4 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure.Close lid.

3. Select:Whole Grain Setting.

4. Crust setting is pre-selected.

5. Press Start - There will be a 25-minute preheat delay before

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing.

Time:4:10 hrs36 Recipes for 1.5 lb. loafs

• In U.S., use Bread Flour; in Canada, use either Bread Flour or All-Purpose Flour. SEVEN GRAIN American Canadian 1-1/3 cups water 1-1/3 cups 2 tbsp. powdered milk 2 tbsp. 2 tbsp. shortening 2 tbsp. 2 tbsp. honey 2 tbsp. 1-1/2 tsp. salt 1-1/2 tsp. 1 cup whole wheat flour 1-1/4 cups 2 cups white flour* 1-3/4 cups 1/2 cup seven grain cereal 1/2 cup 1-1/4 tsp. yeast 1-1/4 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure.Close lid.

3. Select :Whole Grain Setting.

4. Crust setting is pre-selected.

5. Press Start - There will be a 25-minute preheat delay before

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing.

Time:4:10 hrs ITALIAN HERB American Canadian 1-1/4 cups water 1-1/4 cups 2 tbsp. powdered milk 2 tbsp. 2 tbsp. shortening 2 tbsp. 1 tbsp. sugar 1 tbsp. 1 tsp. salt 1 tsp. 3-1/3 cups white flour* 3-1/4 cups 1 tsp. dried marjoram 1 tsp. 1 tsp. dried basil 1 tsp. 1 tsp. dried thyme 1 tsp. 3/4 tsp. yeast 3/4 tsp. Delicious with spaghetti or lasagna. Vary the herbs to suit your entrée.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure.Close lid.

3. Select:Basic Bread Setting.

4. Select “Regular” or “Dark” crust.

5. Press Start - There will be a 15-minute preheat delay before

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing.

Time:3:50 hrs CINNAMON RAISIN American Canadian 1-1/4 cups water 1-1/4 cups 1 tbsp. powdered milk 1 tbsp. 2 tbsp. shortening 2 tbsp. 2 tbsp. sugar 2 tbsp. 1-1/4 tsp. salt 1-1/4 tsp. 3-1/3 cups white flour* 3-1/4 cups 1 tsp. cinnamon 1 tsp. 1 tsp. yeast 1 tsp. ADD INGREDIENTS: 1/4 cup raisins 1/4 cup

1. Measure first 8 ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure.Close lid.

3. Select:Sweet Bread Setting.

4. Select “Regular” or “Dark” crust.

5. Press Start - There will be a 15-minute preheat delay before

6. Add raisins when “Add Ingredient”signal beeps.

7. Using oven mitts, remove bread when completion beeps sound.

8. Cool on a wire rack before slicing.

Time:3:50 hrs PIZZA DOUGH American Canadian 1 cup beer 1 cup 1 tbsp. shortening 1 tbsp. 1 tbsp. sugar 1 tbsp. 1 tsp. salt 1 tsp. 2-3/4 cups white flour* 2-2/3 cups 1-1/4 tsp. yeast 1-1/4 tsp. OPTIONAL INGREDIENT: 2 tbsp. cornmeal 2 tbsp.

1. Measure first 6 ingredients in order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure.Close lid.

3. Select:Dough/Pasta Setting .

4. Press Start - There will be a 25-minute preheat delay before

5. When cycle is complete, remove dough from machine to a

lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.

7. Top each pizza with sauce, meat,vegetables

and cheese. Bake at 425

C). for 15 to 25 minutes or until done. Pizza is done when edges of crust are golden and cheese is bubbly. Yield: Makes 1 large or 2 medium pizzas.37 Recipes for 1.5 lb. loafs

• In U.S., use Bread Flour; in Canada, use either Bread Flour or All-Purpose Flour. American Canadian 3/4 cup water 3/4 cup 1 eggs, beaten 1 2 tbsp. powdered milk 2 tbsp. 2 tbsp. butter 2 tbsp. 2 tbsp. sugar 2 tbsp. 1 tsp. salt 1 tsp. 2-1/2 cups white flour* 2-1/3 cups 1-1/4 tsp. yeast 1-1/4 tsp. ADD INGREDIENTS: 2 tbsp. slivered almonds 2 tbsp. 1/4 cup raisins 1/4 cup 1/4 cup dried mixed fruit 1/4 cup RUSSIAN KULICH

1. Measure first 8 ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber,twist to secure.Close lid.

3. Select: Sweet Bread Setting.

4. Select “Regular” or “Dark” crust .

5. Press Start - There will be a 15-minute preheat delay before

6. Add almonds,raisins and dried mixed fruit when “Add Ingredient”

7. Using oven mitts, remove bread when completion beeps sound.

8. Cool on a wire rack before slicing.

Time:3:50 hrs Traditionally an Easter bread but delicious any time of the year. American Canadian 1/4 cup water 1/4 cup 1 egg, beaten 1 1 tbsp. olive oil 1 tbsp. 1/2 tsp. salt 1/2 tsp. 1-2/3 cups semolina/pasta flour 1-1/2 cups

1. Mix water and egg with a fork.

2. Add water-egg mixture and remaining ingredients in order

listed into the Baking Pan.

3. Insert Baking Pan into oven chamber,twist to secure.Close lid.

4. Select: Dough/Pasta Setting.

5. Press Start - There will be a 25-minute preheat delay before

6. Allow to mix until the “Add Ingredient”signal beeps (in 45-50

8. Remove pasta dough from the Baking Pan and divide into 3

portions. Cover the 2 portions waiting to be rolled.

9. Set smooth rollers of a pasta machine as far apart as possible.

Feed through one piece of dough. Fold in half both lengthwise and crosswise as required and re-roll 4-6 more times until smooth, shiny and elastic. Start to roll dough thinner by increasing number setting, until dough is 1/16"- 1/8" (.16 - .32 cm) or desired thickness. 10.Move handle of pasta machine to desired cutter blade and roll through onto lightly floured towel. Repeat with remaining 2 portions of pasta dough. Dry for 30 minutes. Cook,or cover and refrigerate for use within 24 hours or freeze for use within a month. 11.To cook pasta: Bring a large volume of water to a boil in a large pot. Add small amount of salt and oil to the water. Add pasta and bring back to the boil. Continue to boil 3-5 minutes or until pasta is al dente (firm, but cooked). Drain and add favorite sauce. Remember, pasta dough will be ready when the “Add- Ingredient” signal beeps.That means you will have pasta dough in about 45-50 minutes. If your pasta dough is sticky, simply add a little more semolina flour or chill before shaping.38 Need Help? Questions About The Breadmaker : Q1: What do I do if the mixing paddle stays in the loaf? Is this normal? How do I remove the paddle? The mixing paddle may stay in the loaf when the bread isremoved from the bread pan. This happens because thecrust forms around the paddle during the bakingprocess.Allow the loaf to cool before removing the mixing paddle(the inside of the loaf is VERY HOT- you may burn yourself if you try to remove the paddle too soon.) Whenthe loaf has cooled, use a plastic spoon or rubber spatulato remove the paddle. Gently insert the spoon/spatulainto the bottom of the loaf and loosen the crust from thepaddle. Pull the paddle out. DO NOT use a sharp object(knife, metal utensil) as it will scratch the non-stick coating on the mixing paddle. Q2: What do I do if the mixing paddle is hard to remove from the baking Pan after baking? Remove the Baking Pan from the unit and fill with hot waterallowing it to soak for 30 minutes to an hour. Next,pour outthe water,turn the Pan over and wiggle the Paddle loosewhile holding the winged coupling on the bottom of the Pan.Using a toothpick or soft kitchen brush clean out any doughleft in the hole of the Paddle. Q3: Is there any time that I should not use the delayed start feature? Yes,when the recipe calls for perishable ingredients suchas milk, cheese, buttermilk, or eggs. These foods shouldnot stay at room temperature for an extended period oftime. With some recipes, you may substitute powderedmilk. Q4: Can I open the lid while the breadmaker is operating? This breadmaker is designed with a window in the lid tolet you watch your bread’s progress. Quick checks arefine in the early stages of operation and of course to addingredients when the beeper sounds. However,don’topen the lid too frequently during operation as thechange in air temperature may cause the loaf to fall.Avoid opening the lid once the baking period begins—thelast hour of the cycle. Sometimes condensation forms onthe window after initial mixing and kneading. It usuallydisappears once the baking cycle starts so you should beable to get a clear view of your rising loaf. Q5: Where is the OFF button? Since the breadmaker shuts off its “processing” automatically once the bread or dough cycle is complete and the “Keeps Warm” cycle ends,there is no OFF button. However,the power light will remain on until the unit isunplugged or the Start/Reset button is pressed and held. Q6: If the power goes out while I’m in the middle of a breadmaking cycle, will my Breadmaker continue to process my bread once the power comes back on? The breadmaker will only finish making bread if thepower returns within 20 seconds. Unfortunately, if yourpower outage is longer,you will have to discard the unfinished bread and start the process from the beginning. Q7: When do I add raisins, nuts, etc. to the bread? This breadmaker has an “Add-Ingredient”function that signals with an audible tone to let you know when youmay add raisins, nuts, caraway seeds, etc. (NOTE: The time of the tone varies from one setting to another. Consult the “Add-Ingredient”chart on page 10.) The “Add-Ingredient”feature helps reduce the breaking up of added foods . If you are using the Timer and it is moreconvenient, you may add ingredients at the start. Q8: May I use a sugar substitute in place of sugar? Sugar is necessary for the yeast to produce a light loafwith a good height. Results may vary with the type andamount of sugar substitute used. If you are going to usean artificial sweetener choose one that is aspartamebased rather than saccharin based. Q9: May I omit the salt or sugar from the recipe? No, both the sugar and salt play an important role in thebread making process. Salt prevents the yeast from over-reacting and the bread from over-rising. The combination of sugar,salt, and yeast is a very importantpart of the bread making process. Remember that thetotal sugar and salt amounts are divided among all theslices, so the amount of sugar and salt per serving issmall. Questions About Ingredients/Recipes :39 Need Help? Q10: When I make dough, it is very sticky and difficult to work with. How can I handle it more easily? Dough may be somewhat sticky at the end of the dough cycle. This is normal. For best results,turn it out of the Baking Pan onto a floured surface, cover it and let it rest for 10 minutes. Lightly flour the board and your hands when handling the dough. This will make it easier to shape and divide. Once shaped,the dough must be baked in a conventional oven. Q11: Can I bake products formed from doughs in my microwave oven? No, once shaped, the dough must be baked in a conventional oven. Q12: How do I know when dough is ready to bake? Dough should have doubled in size. Q13: How does the pasta come out of the Breadmaker? This breadmaker includes a setting to make dough for pasta. However, once the pasta dough is completed, it must be removed and shaped just like any dough must be rolled, braided, or otherwise shaped. You may use a pasta maker or pasta shaper (there are special pans— similar to muffin tins—to shape ravioli and some other kinds of filled pasta) to shape your pasta. Pasta dough does not need to rise, therefore it can be removed from the breadmaker according to the instructions in the recipes,see page 34. Q14: Why do the loaves vary in height and weight? The whole wheat and multi-grain breads are frequently shorter. Am I doing something wrong? No, it is normal for whole wheat and multi-grain breads to be shorter and denser than basic white breads. Whole wheat and rye flours are heavier than white flour, therefore, they don’t rise as much during the bread making process. They also typically have added ingredients,such as oats, bran, nuts and raisins,which contribute to the shorter height and denser texture. A 7-8 inch (19-21 cm) height for 100% whole wheat bread and other multi-grain breads is considered normal while 8-9 inches (20-23 cm) is normal for white or other basic breads. Q15: What is gluten? Gluten is the protein in flour that makes dough elastic and allows it to stretch and expand. It gives your bread structure. The amount of gluten varies from one flour to another. Q16: Can I use my favorite bread recipes in my bread machine? Yes, but you will need to experiment to get the right proportion of ingredients. Become familiar with the unit and make several loaves of bread before you begin experimenting. Never exceed a total amount of 4-2/3 cups (U.S) or 4 cups (Cdn.) dry ingredients (that includes flours, oats, cornmeal,bran cereal,cracked wheat, etc.). Use the recipes in this book to help determine the ratio of dry ingredients to liquid and amounts of yeast, sugar, salt, and shortening (or butter/margarine) to use. Q17: Why does some flour occasionally stick to the side of the bread? There are many factors that may affect whether a dough mixes completely or ingredients stick to the sides:

• Dough may be too dry (ingredients may have been measured incorrectly).

• Mixing Paddle was not placed correctly in the Baking Pan. Be sure it is pushed securely onto the shaft.

• Baking Pan is not placed in the unit correctly. Be sure to “lock” the Pan into place.

• Ingredients were not added in the recommended order. It is very important to add ingredients in the order listed in the recipe and to measure accurately. Sometimes during the initial mixing period, small amounts of flour and dry ingredients may get stuck to the sides of the Baking Pan. When the loaf rises and bakes, the dry ingredients may stick to the bread. Once the loaf is removed from the Baking Pan and has cooled 10-15 minutes, the dry ingredients may be scraped off the loaf easily with a knife. Q18: Can I make cakes and quick breads (breads that do not use yeast) in my breadmaker? No, the breadmaker is designed to mix, knead, and bake yeast breads. It is not recommended for use with non-yeast foods, such as cakes, cookie dough or quick breads. These foods use leavening agents (baking powder, and/or baking soda) that react best with short mixing and baking. If you are looking for something to satisfy your sweet tooth,there are several recipes in this book for sweet breads.40 Need Help? Q19: Why does my bread rise and then collapse or form craters? Your bread may be rising too fast. To decrease the rate ofrising, try reducing the amount of sugar,increasing theamount of salt slightly, or reducing the amount of yeast. Refer to the “Trouble Shooting Guide”on pg. 13 for correct adjustments. Q20: Is it important for ingredients to be at room temperature before adding them to the Baking Pan? No, as long as ingredients are not extremely cold or hot.Milk,eggs, butter/margarine, and yeast can be addeddirectly from the refrigerator with good results. When a recipe calls for water,use lukewarm water since it’s easy to get from the tap. Q21: Which kind of yeast is the best to use? Yeast specially packaged for Bread Machines,TraditionalDry Yeast, Rapid Rise, or Quick Rise Yeast, can all be usedwith good results. The most important thing is to be surethe expiration date is not up. All the recipes in this cookbook were developed using Bread Machine Yeast.If you prefer to use Traditional, Quick Rise or Rapid RiseYeast, increase the amount of yeast you use in the recipeby 1/4 teaspoon. Q22: Sometimes when I cut my bread, it’s too sticky and it falls apart or it starts to mash down and won’t slice cleanly. What can I do? If your bread is sticky or mashes down,it may be too hot!Be sure to allow 15 to 30 minutes for your bread to coolbefore slicing. Place finished bread on a wire coolingrack to let air circulate around it. You may want to tryusing an electric knife to slice bread instead of cutting itmanually. An electric knife has blades that slide backand forth to let you slice straight through bread andavoid mashing it down by putting pressure on the top ofthe loaf. Q23: Why did I end up with a short, dense, doughy bread? Why didn’t the bread rise? The most common reason for unrisen bread is the yeast.Maybe you forgot to add the yeast. Perhaps the yeast wasbad or expired (always check expiration dates). Also, ifthe mixing wasn’t complete, you may have rising problems. Did you check to see if the mixing paddle wasmoving at the beginning of your cycle? Q24: What will happen if I leave the bread in the Baking Pan after baking? This unit has a 60-minute “Keep Warm” cycle that lets you leave the bread in the pan for up to an hour afterbaking is completed. Once that warming cycle is over, it’sbest to remove the bread immediately or the bottom ofyour loaf will absorb moisture and become soggy. Thesoggy part of the bread will not be as tasty when it driesout and it will go stale quickly. The sides of the breadmay also become moist and mushy. Other Questions? Please Call Us Toll Free! 1-800-231-9786 Copyright© 2000 Applica Consumer Products, Inc. Form No. 168633-44-RV-01 Applica Consumer Products, Inc.Robot-boulanger All-In-One Pro

Pro Automatic Breadmaker

PAIN AU BLÉ CONCASSÉ

5. Enfoncer la touche de démarrage (START). Il y a un cycle de réchauffage de

PAIN CROQUANT AUX NOIX

PAIN AU FROMAGE ET AUX OIGNONS

Copyright© 2000 Applica Consumer Products, Inc. Form No. 168633-44-RV-01 Applica Consumer Products, Inc.