How To Use; Getting Started; Bread Pan Tips; Kneading And Baking Courses - Black & Decker B900SC Use And Care Book Manual

How to Use

This product is for household use only.
Important: Your breadmaker has an intelligent fuse system designed to protect
the motor from overheating. It will automatically shut off the motor if there is
an overheat risk. If this occurs, unplug the appliance, wait a few seconds for it to
cool down, and plug in again following the instructions.
GETTING ST RTED
• Remove packing materials and any stickers.
• Place breadmaker on dry, stable surface away from heat and areas where
cooking grease or water may splatter on unit. Do not place near edge of
countertop.
Important: Your breadmaker will bake up at 2-lb. loaf. Do not put larger
quantities of ingredients into bread pan. Bread will not mix and bake correctly
and breadmaker may be damaged. (See M xIMUM INGREDIENT MOUNTS.)
• Before first use, operate on Rapid White Course program to burn off
manufacturing oils. (Follow instructions in M KING DOUGH & B KING
BRE D.)
Note: During first use, breadmaker may smoke and/or emit an odor from mineral
oils used in manufacturing. This is normal.
M xIMUM INGREDIENT MOUNTS
• Bread courses: approximately 4 cups
• Batter bread and prepackaged cake mixes: 4 cups
• Dough courses: 4 / cups
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• Jam: 3 cups of fruit
BRE D P N TIPS
Inserting bread pan
Note: Remember to insert kneading paddle first, then add all ingredients BEFORE
inserting the bread pan into baking chamber.
• When inserting bread pan into breadmaker, make sure to seat firmly in place.
Removing bread pan
• To remove bread pan from baking chamber, hold handle with an oven mitt and
lift gently.
Important: When you remove bread pan after baking, be sure to wear oven mitts
to prevent burning.
• fter removing loaf (by turning bread pan upside down and shaking gently),
check to see that kneading paddle is removed from loaf. If it is stuck in bread,
use non-metal utensil to gently remove it, taking care not to scratch the kneading
paddle.
KNE DING ND B KING COURSES
Note: If, at any time during bread making process, you need to turn breadmaker
OFF, press STOP button. Then unplug unit.
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Note: During all courses except J M, audible beep will sound to check dough
ball and scrape ingredients from sides of bread pan, add additional ingredients like
raisins, nuts or spices) or stir ingredients. Refer to KNE DING ND
B KING COURSES charts to determine time that beep will sound.
Note: If bread is not removed immediately after baking and STOP button is not
pressed, controlled 60-minute Keep Warm cycle will begin for each Course
selection (except Deluxe Super Rapid, Batter Bread, Doughs and Jam). lthough
this will help prevent bread from becoming soggy, for best results, remove bread
immediately after baking process is complete.
Course 1: White Bread
Used for breads that primarily use white flour, although some recipes may include
small amounts of whole wheat flour.
Course 2: Rapid White
Decreases time for making white bread by approximately 1 hour. Choose recipe,
then simply DD additional ½-tsp. of active dry or quick-acting yeast (whichever
you are using) to recipe. Bread may be shorter and denser.
Course 3: Whole Wheat Bread
Used for recipes with significant amounts of whole wheat or rye flour, oats, or bran.
Whole wheat Course begins with rest period during which flours or grains absorb
liquid ingredients. Soaking causes flour or grain to soften and helps ingredients to
combine. Generally, Whole wheat and multi-grain breads are shorter and denser
than white, French or fruit & nut breads.
Course 4: Rapid Whole Wheat
Decreases time for making whole wheat bread by approximately 1 hour. Choose
recipe, then simply DD additional ½-tsp. of active dry or quick-acting yeast
(whichever you are using) to recipe. Bread may be shorter and denser.
Course 5: French Bread
Traditionally, French bread has crispier crust and lighter texture than white bread.
Recipes usually do not include butter, margarine or milk.
Course 6: Rapid French
Decreases time for making French bread by approximately 1 hour. Choose recipe,
then simply DD additional ½-tsp. of active dry or quick-acting yeast (whichever
you are using) to recipe. Bread may be shorter and denser.
Course 7: Fruit & Nut Bread
Used for recipes that contain fruit juice, additional sugar or added sweet
ingredients such as coconut flakes, raisins, dried fruit or chocolate. Baking
temperature is reduced to prevent burning.
Course 8: Rapid Fruit & Nut
Decreases time for making fruit & nut breads by approximately 1 hour. Choose
recipe, then simply DD additional ½-tsp. of active dry or quick-acting yeast
(whichever you are using) to recipe. Bread may be shorter and denser.
Course 9: Deluxe Super Rapid
Bakes breads in as little as 59 minutes!
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