Table of Contents
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Chapters
Table of Contents
Troubleshooting
Related Manuals for Breadman TR800
Summary of Contents for Breadman TR800
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Page 2: Table Of Contents
TABLE OF CONTENTS Important Safeguards ............ Your Breadman ®............Control Panel ............. Using the Breadman ®.........._4---6 - Baking Cycles ............Making Dough and Baking Bread ........ 10- 14 Using the Batter BreadTMiCakeCycle ....... Bake Only Cycle Instructions ......... Dough Cycle Instructions .......... -
Page 3: Important Safeguards
IMPORTANT SAFEGUARDS • When usingthe Breadman ® Automatic BreadBaker, basic safety precautions such as instructions should always be followed including the following. 1. Read all instructions before use. 2. Do not touch hot surfaces. Use oven mitts when taking out Bread Pan. -
Page 4: Your Breadman
L_ • , ,, YOUR BREADMAN ® A. Removable B. Viewing.Window C. Steam Vents Handle Bread Pan F. Control Panel G._i_b-Sh-aft-(inside) H, Kneading Paddle Power Supply C0rd Heating Element K. Oven Chamber POLARIZED PLUG • This appliance has a polarized plug (one blade _ wider than the 6ther). -
Page 5: Control Panel
CONTROL PANEL A. Display Window Shows your selection, loaf size and timer setting. 1Dzslc 2 Ffam_ T DDugh B. Selection Options 3 Fm;t&N_t S pIz= Dough Select from these bread choices: 4 V41w|oWhiner 9 BaBel Dough •5 Batbmr Braad_l ,16 Jam Cake. -
Page 6: Using The Breadman
• You can make dough for r_d-sh-gp-gd-lb-gv_s-as-well-as- Pizza and Bagels! Choose the Dough, Pizza or Bagel Dough cycles. Use any of the Breadman's ® 3 Dough cycles to do the mixing and kneading for you, then shape and bake your bread loaves, pizza or Bagels yourself. - Page 7 _ especially during the Kneading and Baking cycles. Use the Breadman ®on a flat, hard surface. Don't place it near a flame or heat, or on a soft surface (suchas a carpet). Avoid placing it where it may tip over during use.
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Page 8: Using The Breadman ® 4
USING THE BREADMAN ® (co a u a) • After baking, wait for the Breadman ®to cool down thoroughly before touching or cleaning the Bread Pan or metal parts of the Breadman ®without oven mitts. • Never use metal utensils with the Breadman._ These can scratch the non-stick surface of the Bread Pan. -
Page 9: Baking Cycles
BAKING CYCLES The Breadman ®Automatic Bread Baker has a possible 56 program settings from which you can choose. • The Crust Control feature lets you choose Light, Medium or Dark crusts for most bread varieties, including Basic, French, Fruit & Nut, and Whole Wheat. - Page 10 BAKING CYCLES FrenchBread • • Baking Normal :Rapid Phase 2 Ib, 1,5 lb, 2 lb, ' 1,5 lb, wLight Med, ! Light Med. , Dark iDark _ Light Med. I. Dark .I.. Light Med. t Dark 25 min. 25 rain, 30 rain.
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Page 11: Baking Cycles
BAKING CYCLES , WholeWheat Bread Baking Normal Rapid Phase 2 lb. 1.5 lb. 2 lb. 1.5 lb.. Med. Light Med. Med. Dark Light Med. t Dark Dark I Light Dark _ Light 7min.. 7rain. 7min. 7min. 7min. 10 min. ! 10 min. ! 7min, lOmin. -
Page 12: Making Dough Andbaking Bread
MAKING DOUGH ANDBAKING BREAD Here's how to {_akebread, with your Breadman. _ • Position the Kneading Paddle on the Open the Lid and remove the Drive Shaft as shown, Bread Pan. Turn Pan Counterclockwise and remove Match the flat side of the Kneading from the Oven Chamber. - Page 13 This will lock the Pan in place for baking. ALWAYS ADD YEAST LAST. Close the Lid and plug in the Breadman _. NOTE: If your recipe contains salt, "0:00" will appear in the Display Window. plebe acid salt with liquid ingredients, To clear the display, press the keeping it away from the yeast.
- Page 14 Press the CRUST CONTROL button to select what color you woul&like your crust m be when the loaf is finisKed baking. A flashing bar in the Display Window will appear nextto your selection, Light, medium or Dark. *CRUST CONTROL cannot be activated for: Batter Bread Cake...
- Page 15 Press START/STOP button to begin the When your bread is finished baking the Kneading cycle. Breadman ® will beep 3 times and "0:00" will appear in the Display Window. The time remaining will begin to count Press the START/STOP button and down in the Display Window.
- Page 16 If it does, use a plastic or non-metal utensil to gently remove it, taking care not to scratch the Kneading Paddle. This is a common procedure with bread makers. When you are done using the Breadman, _ be sure to unplug it.
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Page 17: Using The Batter Breadtmicakecycle
The Batter Breads usually call for quick-acting leavening agents such as baking powder or baking soda. The Breadman ®will mix all of the ingredients and bake a cake-like bread in 2 hours. NOTE:... -
Page 18: Bakeonly Cycle Instructions
BAKEONLY CYCLE INSTRUCTIONS ., , Use :this Cycie if you have frozen or stored bread dough, cake batter or a bread batter and would now like to bake it. • Always thaw frozen dough completely before baking. '_ This cycle will bake the ingredients only for the time that you specify., •from 10 minutes to 4 hours. -
Page 19: Dough Cycleinstructions
• Dough cycle takes 1 hour 30 minutes. • The Breadman ®will signal 5 minutes before it is finished Kneading, indicating when any additional ingredients, such as dried fruits, nuts or herbs should be added. Pizza Dough •... -
Page 20: Jam Cycle Instructions
JAM CYCLE INSTRUCTIONS The Jam cycle is very similar to the Batter Bread cycle. Just add your ingredients and the Breadman ®will do the rest. For Best Results = Do notreduce.sugar oruse sugar substitutes. The exact amounts of sugar, fruit, and pectin are necessary for a good set. -
Page 21: Using The Delay "13Mer
USING THE DELAY TIMER You can preset your Breadman ®Bread Baker to cook pre-programmed breads from 3 hours and 10 minutes to 15 hours in advance. NOTE: Don't use the Timer if,your recipe includes eggs, fresh milk or other ingredients that may spoil. - Page 22 USING THE DELAY TIMER (c0 a u a) For Best Results Take care to measure ingredients accurately, using a good set of measuring cups and spoons, or a good scale. Make sure to level all dry ingredients as you measure them. Inaccurate measuring could cause unexpected results in your loaf of bread.
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Page 23: Cleaning Instructions
CLEANING INSTRUCTIONS The Bread Pan and Kneading Paddle have non-stick surfaces that make cleaning easy. 1. After baking each loaf of bread, unplug the Breadman ®and discard any crumbs. Remove the Bread Pan from the Oven and the Kneading Paddle from the Bread Pan. Then,... -
Page 24: Trouble Shooting
Baking cycle. (You must select a Baking cycle before pressing START.) If the baking area is too hot, the Breadman ®will not start because of an automatic Safety feature. Remove the Bread Pan with your ingredients, and wait until the Breadman ®cools down... - Page 25 Make sure to add ingredients in the proper• order: liquids, dry ingredients, yeast. Make sure yeast doesn't get wet until the Breadman ®mixes the ingredients together. NOTE: Typically, bread made with whole grain flours wiR not rise as high as bread made with refined flours.
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Page 26: Trouble Shooting
The unit will tone when cool enough to restart. "E:02" displays :The Breadman ®' i s too cold. Unplug the machine and allow [when you press it toheat up to room temperature, then try again. START button... - Page 27 C.O.D.shipments cannot be accepted. Returnthe applianceto: ATI'N: Repair Department Salton/Maxim Housewares, Inc. 550BusinessCenter Drive Mt. Prospect, Illinois 60056 FormoreinformationonSalton/MAXIMproducts: visit our website: URL http://www.breadman.com or E-mailus at SALTON 550 @aol.com...
- Page 28 & menu planner...
- Page 29 Anadama Oatmeal Bread ..........Seven Grain Bread ........... Two Cheese Bread ........... Whole Wheat Zucchini Herb Bread ........Yogurt Whole Wheat Bread ........... Sourdough Bread .., ..........The Breadman's World Famous, All-Natural, No-Butter Cinnamon Roils ..Pizza Dough ............
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Page 30: Introduction
Introduction Since biblical times, bread has been considered "the staff of life." Today whole grains are still recognized as the foundation of a nutritious diet. The USDA's Food Guide Pyramid, the new food guideline that replaces the old four food groups, recommends that whole grains comprise nearly 50 percent of our daily calories. - Page 31 Health Benefits of Whole Grain Breads Refined grains, and the products made from them, have literally been stripped of their natural goodness. Commonly listed as white flouT,wheat flour or even enriched flour, refined grains are almost devoid of the fiber and important nutrients that were intact in the original grain. Besides being processed, white flour is often bleached to achieve that snow-white appearance.
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Page 32: Recipe Ingredients
IIII I Recipe Ingredients Bread recipesbegin with a very basic set of ingredients: water, flour, salt and yeast. To this short list, you can add a variety of interesting and ddicious ingredients that will give your breads the individuality you are looking for. Seeds, nuts, nut butters, dried fruits, raisins, dates, apples, berries, herbs, spices,carob powder, vegetables and bran are just a few of the many ingredients you can use to create hundreds of unique and flavorfulbreads. -
Page 33: Bread Ingredients
Bread Ingredients The only ingredients needed to make bread are: flour, water and yeast -- the rest ispersonality. Learn a little about what each of the other ingredients add and you will be prepared to create your own delicious recipes. Flour Bread Flour Bread Flour can be used when the recipe callsfor bread or all purpose flour, k has more gluten than all purpose flour and is a better choice when mixing white flour with... - Page 34 Bread Ingredients (continued) Milk Adding milk creates a tender textured, mellower flavored bread. buttermilk, and sour Yogurt, cream make moist doughs, and add a slight tangy flavor. Milk also increasesthe protein content of bread. Fresh milk isfine when making recipes to start immediatdy. When setting the timer ahead several hours, use dry milk to prevent spoiling.
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Page 35: Grain Glossary
Grain Glossary Amaranth This petite golden grain ismoving quickly from the "unusual" grain category to one of the mainstream acceptance. A mainstay in the diet of the Aztecs, amaranth was considered a strength-giving food, probably due to its h!gh protein profile. Both the grain and its flour offer a distinct flavor when added to your favorite bread recipes. - Page 36 Measuring Measure all ingredients carefully. You will need two types of measuring cups, liquid and dry -- it is very difficult to measure dry ingredients accuratdy with liquid measures. Liquid measures: are either glass or clear plastic, graduated cups. Dry measures: sellin setsof 5nested cups(1/8, 1/4, 1/3, 1/2, and 1 5 nested spoons cup) or (1/8, 1/4, 1/2, and 1teaspoon, plus 1Tablespoon).
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Page 37: Sample Menus Using Whole Grain Breads
Sample Menus Using Whole Grain Breads Sample 1 Sample Break[ast Break[ast Fresh orange-grapefruitjuice Fresh pineapple juice SliceHoney Banana Whole Wheat Bread Slice Cinnamon Raisin Bread (page 10)toasted, (page 12),toasted with 1tablespoon peanut butter 1/2 cup plain low or non-fat yogurt Banana Mid-Morning Mid-Morning... -
Page 38: Basic White/French Bread
Please Note The following recipes were created using the "Basic Bread" setting. _._, __'' . O_ _,_o_ t_4 " _"_ _v'_ _.._._._ Basic White/French Bread Makes a 1-1/2lb. loaf Makes a 2 lb. loaf 1-1/8 cup warm water 1-1/2 cup warm water 2 Tbl. -
Page 39: Honey Banana Whole Wheat Bread
Honey Banana Whole Wheat Bread This delicious loaf tastes like a sweet banana bread -- only much healthier - and it makes a great peanut butter sandwich. Makes a 1-I/2 lb. loaf Makes a 2 lb. loaf 1/2 cup warm water 2/3 cup warm water 1 Tbl. -
Page 40: Dark Rye (Pumpernickel) Bread
Dark Rye (Pumpernickel) Bread Pumpernickel makes the best deli, cheese or vegetable sandwich. If you want an even darker colored bread, increase the amount of cocoa or add a teaspoon of instant espresso. Makes a 1.1/2 lb. loaf Makes a2 lb. loaf 1-1/4 cup warmwater 1-1/2 cup warm water 1Tbl. -
Page 41: Cinnamon Raisin Bread
PleaseNote: Ifyour BreadMachinehas a"Fruit & Nut Add-In Beeper,"pleaseaddraisinswhen timeis in- dicated.If yourBreadMachinedoes not have this feature,add allingredientsto bread pan in the order given. Cinnamon Raisin Bread Makes a 1-1/2 lb. loaf Makes a2 lb. loaf 1-1/8 cup warm water cup warm water 1egg 1egg 1Tbl. -
Page 42: Seven Grain Bread
Seven Grain Bread If you haveahealthfood storenearbythat sellsgrainsandfloursin bulk, it is easy to buy asmallquantity of avarietyof flours,andexperiment. D on't worry if youcan'tfind all thesegrains; j ust usemorewhole wheator anothergrain. Makes a I.I/2 lb. loaf Makes a 2 lb. loaf 1-1/8 cup warm water 1-1/2 cup warm water... -
Page 43: Whole Wheat Zucchini Herb Bread
Whole Wheat Zucchini Herb Bread The zucchini blends into the dough, providing half the moisture and subtle flavor. The bread is so light that a 1-1/2 lb. recipe will be the size of most 2 lb. loaves. Makes a 1-1/2 lb. loaf Makes a 1lb. -
Page 44: Sourdough Bread
Sourdough To capture the tangy flavor of sourdough bread, you need a specialfermented batter. This batter called, "starter" is easyto make and keep. Sourdough Starter 2 cups warm water 2 cups all purpose flour 1Tbl. honey 1Tbl. dryyeast sugar, or maple syrup (optional) •... - Page 45 The Breadman's World Famous, All-Natural, No-Butter Cinnamon Rolls Makes 12 rolls Dough Glaze 3/4 plus 2 Tbl. (7 ounces) warm water 1/4 cup almond butter 1-1/2 Tbl. canola oil 1/4 cup canola oil 1/2 cup honey 1-1/2 Tbl. honey 1/2 cup powderedwhey 1/4 tsp.
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Page 46: Pizza Dough
Pizza Dough A 1 pound recipe makes one medium-thin 12" pizza. A 1-1/2 lb. recipe makes a 15" circle, and 2 lbs. will make 2, 12" pies. I lb. 1-1/218. 21b. 1-1/8 cup warm water 1-1/2 cup warm water 3/4 cup warm water 2 Tbl.