LIMITED ONE YEAR WARRANTY Warranty: This Breadman® product is warranted by Salton, Inc. to be free from defects in materials or workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the product.
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock do not immerse cord, plugs, or appliance in water or other liquid.
ADDITIONAL IMPORTANT SAFEGUARDS CAUTION HOT SURFACES: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent the risk of burns, fires, or other injury to persons or damage to property. CAUTION: During use, the internal parts of the Bread Maker and the area around the Steam Vent are HOT.
Course in process for up to 60 minutes. If the power comes back on within this time, the Course will resume where it left off. If the Breadman® Pro loses power for more than 60 minutes and you are using any dairy products, perishables or meat in your bread, you should discard the contents of the recipe and start again with new fresh ingredients due to health and sanitary considerations.
Avoid placing the Bread Maker where it may tip over during use. Place away from edge of the counter top. 3. The Breadman® Pro will bake up to a 2 pound loaf of bread. Do not put a larger quantity of ingredients into the Bread Pan than recommended.
The Breadman® Pro is preset to Medium. Loaf Size Select the Loaf Size: 1.0 LB, 1.5 LB, or 2.0 LB. Display Window The Breadman® Pro is preset to 2.0 LB. Shows your Selection and Start Timer setting. Press this Button to start the Baking Course you choose.
KNEADING AND BAKING COURSES PLEASE NOTE: If, at any time during the bread making process, you need to turn the Breadman® Pro OFF, press the STOP Button. Then unplug the unit. • 3 Dough-Only Courses: Dough, Pizza Dough and Pasta Dough. After Kneading, •...
KNEADING AND BAKING COURSES (CONTINUED) Courses: 2. Rapid White, 4. Rapid French , 6. Rapid Whole Wheat, 8. Rapid Fruit & Nut The Rapid Courses: White, French, Whole Wheat and Fruit & Nut decrease the time for making your favorite bread by approximately an hour. Choose a recipe, then simply ADD an additional-1/2 teaspoon of active dry or quick-acting yeast, whichever one you are using, to the recipe.
It is also used to enhance bread texture. Bread Flour Bread flour is a high gluten/protein flour that typically has a higher gluten concentration than all-purpose flour. Using bread flour with the Breadman® Pro will produce loaves with better volume and structure. Cornmeal and Oatmeal Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or steel-cut oats.
KNOW YOUR INGREDIENTS (CONTINUED) Vital Wheat Gluten Gluten is manufactured from wheat flour that has been treated to remove nearly all of the starch, which leaves a very high protein content. (Gluten is the protein in the wheat that makes the dough elastic.) Gluten is available at most health food stores and in the baking aisle in many markets.
KNOW YOUR INGREDIENTS (CONTINUED) NOTE: The basic bread and dough recipes in this booklet were developed using active dry yeast. You may use the chart below to substitute any quick-acting yeast (quick rise, fast rise or Bread Maker yeast) for the active dry yeast or vice versa. Conversion Chart for Quick Rise Yeast 3/4 tsp active dry yeast = 1/2 tsp quick rise yeast 1 tsp active dry yeast = 3/4 tsp quick rise yeast...
MEASURING YOUR INGREDIENTS The most important step when using your Breadman® Pro for making bread is measuring your ingredients. It is very important to measure each liquid and dry ingredient accurately. For best results, add ingredients into the Bread Pan in the order given in each recipe.
Even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside this talented Breadman® Pro is a computer brain which instructs the Bread Maker to mix the dough, knead the dough, allow it to proof (rise) and bake without you being present.
RECIPE TIPS (CONTINUED) High-Altitude Baking In high-altitude areas, over 3,000 feet, dough tends to rise faster as there is less air pressure. Therefore, less yeast is necessary. For more information on High Altitude Baking guides contact: Colorado Cooperative Extension Resource Center Toll free: (877) 692-9358 E-mail: CERC@vines.colostate.edu Website: www.ext.colostate/edu/depts/coopext...
MAKING DOUGH AND BAKING BREAD The following are the general steps for using the Breadman® Pro. Depending on the Courses or recipe that you choose, some steps may not apply or there may be additional steps. Refer to the Bread, Rapid Bread, Deluxe Super Rapid Bread, Batter Bread, ™ Fruit & Nut Breads, Doughs, Pizza Dough, Pasta Dough or Jam sections in this Instruction Manual.
Fruit & Nut and Dough Courses, the surface, or other heat-sensitive surface Breadman® Pro will beep before the end of which may scorch or melt. the Kneading Course, at which time you may add any fruits or nuts, herbs, meat, If the bread is not removed immediately garlic, etc.
15 to 30 minutes before cutting. This allows the steam to escape. CAUTION: Be sure to remove the Kneading Paddle from the bread. CAUTION: The Bread Pan, Kneading Paddle and bread will be very hot. • Always unplug the Breadman® Pro Bread Maker after each use.
USING THE 18-HOUR DELAY BAKE TIMER You can pre-program your Breadman® Pro so that it bakes while you are at work or so that fresh bread is ready for you in the morning or the next day. Simply refer to the KNEADING AND BAKING COURSES charts in this Instruction Manual.
Add an additional 1/2 teaspoon of active dry yeast (or quick-rise yeast) when baking rapid breads. 7. Place the Bread Pan into the Breadman® Pro. Push down on the rim until it fits firmly into place. Close the Lid.
14. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See CLEANING INSTRUCTIONS outlined in this Instruction Manual.) Clean inside of Breadman® Pro after each use. JALAPENO BREAD Ingredients: 1.0 LB...
WHITE SOURDOUGH STARTER Ingredients: Active Dry Yeast 2-1/4 tsp Water, 110°F/43°C 2 cups Bread Flour 3-1/2 cups Sugar 1 TBL In a 4 quart glass container, dissolve yeast in water, 110°F/43°C; let stand 5 minutes, add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dissolve during fermentation process.
BLOODY MARY BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Water, 80°F/27°C 1/4 cup 1/4 cup 1/4 cup Bloody Mary Mix, 80°F/27°C 1/2 cup 3/4 cup 1 cup Green Onion tops, chopped 1 TBL 2 TBL 3 TBL 1 TBL 2 TBL 3 TBL Sugar...
DELUXE SUPER RAPID BREADS We suggest starting your super rapid bread baking with this Deluxe Super Rapid White Bread Recipe. Follow each step carefully, noticing that water temperatures must be 110 - 115ºF/43 - 46ºC and that Quick Rise, Rapid Rise, Bread Machine* or Instant Active Dry Yeast must be used.
6. Carefully measure super rapid type yeast with a measuring spoon; level off with the straight edge of a knife and add to the Bread Pan. 7. Place the Bread Pan into the Breadman® Pro. Push down on the rim until it fits firmly into place. Close the Lid.
Deluxe Super Rapid Course Hints for Best Results • The dough ball for the Deluxe Super Rapid Course should be a very soft, sticky to the touch, loose ball with a smooth texture. Do not add extra flour. • Check the dough ball, and if necessary, use a rubber spatula to push any flour or dough from the sides of the Bread Pan down into the dough ball.
DAY OLD BREAD RECIPES BREADED PINEAPPLE Ingredients: Chunked Pineapple 1 (15-oz) can Cornstarch 2 TBL Sugar 1/2 cup Butter 1/4 cup White Bread, 1-inch cubes 2 cups Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and sugar, add juice and margarine and heat until thick.
INGREDIENTS section of this Instruction Manual. Make sure all ingredients, except water, are at room temperature. 2. Place the Bread Pan into the Breadman® Pro. Push down on the rim until it fits firmly into place. Close the Lid. 3. Press the SELECT Button; choose Course 10, Batter Bread™. Press the CRUST Button to choose crust color.
BREAD WILL BE VERY HOT. USE OVEN MITTS. 7. Remove the Bread Pan from the Breadman® Pro as soon as the Course is complete and allow the cake or Batter Bread™ to remain in the Pan for 20 minutes on a cooling rack before removing.
PINEAPPLE COCONUT POUND CAKE 1 cake Eggs, large, room temperature Crushed Pineapple, undrained 1 cup Butter, softened 1/4 cup Sugar 3/4 cup Salt 1/2 tsp Coconut, grated 1/2 cup All-Purpose Flour 2 cups Baking Powder 1 TBL Select Batter Bread™ Course Stir, use a spatula to fold in any flour around the sides of the Bread Pan.
INGREDIENTS section of this Instruction Manual. Place the Bread Pan into the Breadman® Pro. Push down on the rim until it fits firmly into place. Close the Lid. 2. Press the SELECT Button; choose Course 11, 12 or 14: Bread Dough, Pizza Dough or Pasta Dough.
MAKING DOUGHS: CRUST TREATMENTS (For use only with the Dough Courses) • Always allow optimum rising of shaped dough. • Use a pastry brush to apply glaze. • Bake as directed. Egg Yolk Glaze For a shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 TBL water or milk.
REFRESHING ROLL DOUGH Ingredients: 12 Rolls 18 Rolls Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal 1 cup 1-1/2 cups Butter 1/4 cup 1/3 cup Brown Sugar 1/3 cup 1/2 cup Salt 1-1/2 tsp 2 tsp Bread Flour 3-1/2 cups 4-1/2 cups Active Dry Yeast...
FRENCH BREAD DOUGH Ingredients: 1 Loaf Water, 80ºF/27ºC 1-1/4 cups Sugar 1 TBL Salt 1-1/2 tsp Bread Flour 3-1/2 cups Active Dry Yeast 2 tsp Select Dough Course Glaze: Water 2 TBL Salt 1/2 tsp Method 1: Place on a lightly floured surface. Roll into a large rectangle. Starting with the longest side, roll up tightly, pressing the seams to seal and tapering each end.
5. Lightly spoon semolina (pasta) flour into a dry measuring cup, level off with the straight edge of a knife and add to Bread Pan. 6. Place the Bread Pan into the Breadman® Pro. Push down on the rim until it fits firmly into place. Close Lid.
13. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean Bread Pan after each use; DO NOT IMMERSE THE BREAD PAN IN WATER. (See CLEANING INSTRUCTIONS outlined in this Instruction Manual.) Clean inside of Breadman® Pro after each use. EGG PASTA DOUGH Ingredients: 1.5 LB...
Select Pasta Dough Course Method: 1. When beeper sounds on Breadman® Pro, remove dough from Bread Pan. Place in a bowl. 2. Using a teaspoon, carefully drop dumplings into 6 cups of boiling broth. 3. Lower heat to medium and cook for 10-15 minutes or until tender. DO NOT OVER COOK...
1. Press the SELECT Button; Choose Course 14, Pasta Dough. Press START. 2. When the beeper sounds on Breadman® Pro, remove the dough from the Bread Pan. Drop by rounded tablespoons on to a lightly greased or papered cookie sheet.
3. Use a dry measuring cup to measure the sugar. 4. Use a measuring spoon to measure the lemon juice, if using. 5. Place the Bread Pan into the Breadman® Pro. Push down until it fits firmly into place. Close Lid.
Jam Course Hints For Best Results • Do not reduce sugar or use sugar substitutes. The exact amounts of sugar, fruit, and other ingredients are necessary for a good set. • Use only ripe fruit (not overripe or underripe) for best flavor. •...
Kneading Paddle make cleaning easy. Cleaning Instructions 1. After baking each loaf of bread, unplug the Breadman® Pro and discard any crumbs. 2. Remove the Bread Pan from the Oven Chamber and the Kneading Paddle from the Bread Pan. Then, as needed, wash the Bread Pan and Kneading Paddle inside and out with warm, soapy water.
BEFORE CALLING FOR SERVICE Questions Answers Why does the height The height and shape of bread may differ depending on the ingredients, room temperature and length of and shape of bread the timer cycle. Also, accurate measurement of differ in each loaf? ingredients is essential to make delicious bread.
SUGGESTIONS The following suggestions have a corresponding number found on the checklist. Be sure to read both. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions. 2 - 3. Open Lid, remove Bread Pan and allow to cool or warm up. Needs service.
Please call our Consumer Service Department for assistance. 800-233-9054 Monday - Friday 8am - 5pm CST Thank You If after reading this instruction booklet you still have questions about using the Breadman Automatic Bread Maker, ® please write or call: Salton, Inc. P.O. Box 7366...