Related Manuals for Zojirushi BBCC – M15
Summary of Contents for Zojirushi BBCC – M15
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Page 1: Table Of Contents
BBCC – M15 CONTENTS Important Safeguards Save These Instructions Machine Specifications Major Parts Names Front Panel Settings Length of Cycles How to Use the Bakery II Bread Settings 7~10 • Dough Settings • Using the Timer Care and Cleaning 13~14 Trouble Shooting Guide Questions &... -
Page 2: Important Safeguards
IMPORTANT SAFEGUARDS WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS Important BE FOLLOWED, INCLUDING THE FOLLOWING: Safeguards 1. Read all instructions carefully. 2. Do not touch hot surfaces. Use handles or knobs. Do not close or clog the steam vent opening under any circumstances. -
Page 3: Save These Instructions
SAVE THESE INSTRUCTIONS/ MACHINE SPECIFICATIONS THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY. Save These Instructions Note: Machine A. A short power supply cord is provided to reduce the risk resulting from becoming entangled in or Specifications tripping over a longer cord. B. -
Page 4: Major Parts Names
MAJOR PARTS NAME Major Parts Name Kneading Blade Handle Handle Lid: Detachable Rotating Shaft Front Panel Power Supply Cord Main Body Attachment Plug Accessories Measuring Spoon: The large cup measures. 1 tablespoon; the small Half Half cup measures 1 teaspoon. teaspoon tablespoon You can also measure to the halfway mark,... -
Page 5: Front Panel Settings
FRONT PANEL SETTINGS Front Panel Settings "Timer" light: Lights green when the machine has been pre-set for baking at a later time. The light flashes when the timer is being set. "Operation" light: The light flashes during the first 5 to 30 minutes indication the machine is monitoring the temperature of the ingredients. -
Page 6: Length Of Cycles
Length of Cycles Length of Cycles Hours Kneading First Second Third Baking Cool- Preheating Dry Milk rising rising rising (44~ Basic Bread (40~ 52 min.) (Com- 30 min.) Mixed Bread 60 min.) ple- tion) Hours Preheating Kneading First Second Baking Cool- Fresh Milk rising... - Page 7 HOW TO USE BAKERY II How to Use The Recipe Book includes recipes for many varieties of breads, and doughs. Choose the recipe and the the Bakery II setting you will need, and follow the steps listed below. For Bread Settings. 1.
- Page 8 HOW TO USE BAKERY II 3. Put ingredients into the baking pan. How to Use the Bakery II Place ingredients in the baking pan, follow the order given in the recipe book. 1 Water 2 Flour, salt, sugar, butter, milk as needed. 3 Dry yeast.
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Page 9: Removing The Baking Pan
HOW TO USE BAKERY II 6. Starting an operation. How to Use TIMER OPERATION COMPLETE the Bakery II SELECT COURSE Press "SELECT COURSE" button to desired course. Press "Start". The Bakery starts each course selection Press with a preheating function, and during this cycle, the "Operation Light"... -
Page 10: How To Use The Bakery
HOW TO USE BAKERY II 8. Removing the bread from the baking pan. How to Use the Bakery II Use hot pads or oven mittens and turn the baking pan upside down, and shake to loosen the bread. Place the bread on a rack to cool. - Page 11 HOW TO USE BAKERY II For Dough Setting How to Use the Bakery II Follow steps 1 through 5 for Bread Settings, then follow steps 6 through 8 listed below. •When using the "Dough Setting", the timer cannot be used. 6.
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Page 12: Using The Timer
HOW TO USE BAKERY II Using the Timer How to Use the Bakery II • The "Timer Setting" can only be used for the Dry Milk basic bread or Dry Milk mixed bread settings. • Timer settings range from 4 hr. 30 min. to 13 hr. •... -
Page 13: Care And Cleaning 13~14
CARE AND CLEANING Warning Care and Cleaning • For cleaning, only use a mild, nonabrasive dish washing liquid so the unit's surface will • To prevent electrical shock, unplug the unit not be damaged. before cleaning. After the unit has cooled, pull out the plug and the cord, clean them if necessary. -
Page 14: Kneading Blade
CARE AND CLEANING Baking pan Care and Cleaning Clean the rotating shaft with a soft sponge so If the kneading blade is hard to remove, hold that you don’t damage the rotating shaft seal. the main shaft located underneath the pan and with your other hand, turn the kneading blade to the left and right to loosen, then pull it out. -
Page 15: Trouble Shooting Guide
WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) TROUBLESHOOTING GUIDE RESULTS: Loaf rises Loaf rises Loaf does Loaf is Light crust. Uncooked. Over Not mixed. Smoke High then falls. too high. short cooked. appears altitude rise enough. and heavy. from vent. adjustment. CORRECTIONS: Increase 2 Tbs. -
Page 16: Questions & Answers 16~17
QUESTIONS & ANSWERS ABOUT THE PERFORMANCE Questions & Answers Q1. Why does the height and shape of my bread loaves differ? A1. Both the room temperature and setting time of the timer can affect the final outcome of your bread. Also, if the ingredients were measured incorrectly, your bread can be affected. - Page 17 QUESTIONS & ANSWERS About the Timer Questions & Answers Q7. Why can’t I set the timer for less than 4 hr. 30 min. or more than 13 hr? A7. It takes at least 4 hr. to make bread, therefore you can’t set the timer for less than 4 hr. Also, if you set for more than 13 hr.
- Page 18 BBCC – M15 RECIPE BOOK CONTENTS The "Secret Ingredients" for Success Tips on using your bread machine Creating your own yeast breads -------------------------------------------- 4 Tips on dark breads ---------------------------------------------------------- 5 Special glazes for yeast breads --------------------------------------------- 5 Yeast Breads Basic White Bread ----------------------------------------------------------- 6 Half Loaf White Bread ------------------------------------------------------ 6 Basic Buttermilk White Bread ----------------------------------------------6 Buttermilk Wheat Loaf ------------------------------------------------------ 7...
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Page 19: The "Secret Ingredients" For Success
Can you remember rushing downstairs to taste the bread, hot out of the oven, with butter melting on top? What a great way to start the morning! The Bakery II by Zojirushi, can create that same experience every morning. - Page 20 INTRODUCTION • Baking Powder is a leavening used in breads. This type of leavening does not require rising time before baking, the chemical action works during baking. • Baking Soda is another leavening agent not to be confused or substituted for baking powder. It also Introduction does not require rising time before baking, the chemical action works when liquid ingredients are added.
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Page 21: Tips On Using Your Bread Machine
Bread Machine oven. The recipes o the following pages are unique to The Bakery II by Zojirushi. Each one features ingredients that best compliment of particular loaf of bread, and each was tested in our machines. When creating your own yeast bread recipes or baking an old favorite, use this booklet as a guide for converting portions from your recipes to The Bakery II. -
Page 22: Tips On Dark Breads
TIPS ON USING YOUR BREAD MACHINE • The DOUGH setting course is great for mixing, kneading, and proofing, (allowing dough to rise), richer doughs like croissant and brioche doughs. Use The Bakery II to prepare these doughs so all you need to do is shape and bake them according to your recipe. -
Page 23: Yeast Breads
YEAST BREADS BASIC WHITE BREAD BASIC WHITE BREAD Ingredients: Dry Milk Recipe: Fresh Milk Recipe: Butter milk 1-1/4 cups HALF LOAF WHITE Water 1-1/8 cups BREAD Dry Milk 1-1/2 Tbsp. Butter 2 Tbsp. 2 Tbsp. BASIC BUTTERMILK Sugar 2 Tbsp. 2 Tbsp. -
Page 24: Buttermilk Wheat Loaf
YEAST BREADS BUTTERMILK WHEAT LOAF BUTTERMILK WHEAT LOAF Ingredients: Dry Milk Recipe: Fresh Milk Recipe: Butter milk 1-1/3 cups BASIC WHEAT BREAD Water 1-1/8 cups Butter 1-1/2 Tbsp. 2 Tbsp. Sugar 2 Tbsp. 2 Tbsp. Salt 1/2 tsp. 1/2 tsp. Baking Soda 1/2 tsp. -
Page 25: 100% Whole Wheat Bread
YEAST BREADS 100% WHOLE WHEAT BREAD 100% WHOLE WHEAT BREAD Ingredients: Dry Milk Recipe: Fresh Milk Recipe: Buttermilk 1-1/3 cups HONEY WHEAT Water 1-1/3 cups BERRY BREAD Butter 3 Tbsp. 3 Tbsp. Sugar 3 Tbsp. 3 Tbsp. Salt 1 tsp. 1 tsp. -
Page 26: Seven-Grain Bread
YEAST BREADS SEVEN-GRAIN BREAD SEVEN-GRAIN BREAD Ingredients: Dry Milk Recipe: Fresh Milk Recipe: HEARTY OATMEAL Milk 1-1/3 cups LOAF Water 1-1/3 cups Butter 1 Tbsp. Vegetable Oil 2 Tbsp. Sugar 2 Tbsp. 1/4cup Salt 1 tsp. 1 tsp. Bread Flour 3-1/4 cups 3-1/4 cups Seven-Grain Cereal... -
Page 27: Irish Soda Bread
YEAST BREADS IRISH SODA BREAD IRISH SODA BREAD Ingredients: Dry Milk Recipe: Fresh Milk Recipe: RAISIN BREAD Buttermilk 1-1/3 cups Water 1-1/3 cups Butter 2 Tbsp. 2 Tbsp. Baking Soda 1/2 tsp. Salt 1 tsp. 1 tsp. Sugar 2 tsp. 2 tsp. -
Page 28: Cheese 'N' Onion Bread
YEAST BREADS CHEESE ‘N’ ONION BREAD CHEESE ‘N’ ONION BREAD Ingredients: Dry Milk Recipe: Water 1 cup PUMPERNICKEL Butter 1-1/2 Tbsp. BREAD Sugar 1 Tbsp. Salt 1 tsp. Garlic Powder 1/2 tsp. Paprika 1/8 tsp. Bread Flour 3 cups Dry Milk 1 Tbsp. -
Page 29: Light Rye Bread
YEAST BREADS LIGHT RYE BREAD LIGHT RYE BREAD Ingredients: Water Recipe: ITALIAN HERB BREAD Water 1-1/4 cups Butter 2 Tbsp. Sugar 1 Tbsp. Caraway Seeds 1-1/2 to 2 tsp. Salt 1 tsp. Bread Flour 3 cups Rye Flour 1/3 cup Active Dry Yeast 1 pkg. -
Page 30: Crusty French Bread
YEAST BREADS CRUSTY FRENCH BREAD CRUSTY FRENCH BREAD Ingredients: Water Recipe: Water 1-1/4 cups POTATO BREAD Sugar 2 tsp. Salt 1/2 tsp. Bread Flour 3-1/2 cups Active Dry Yeast 2 tsp. 1. Measure ingredients into baking pan. 2. Insert baking pan securely into baking unit, close lid. 3. -
Page 31: Apple Oat Bread
YEAST BREADS APPLE OAT BREAD APPLE OAT BREAD Ingredients: Juice Recipe: RUSSIAN KULICH Apple Juice 1-1/3 cups Butter 2 Tbsp. Sugar 1 tsp. Salt 1/2 tsp. Cinnamon 1/2 tsp. Diced Dried Apple 1/3 cup Bread Flour 3 cups Oats 1/2 cup Active Dry Yeast 1 pkg. -
Page 32: Coconut Bread
YEAST BREADS COCONUT BREAD COCONUT BREAD Ingredients: Fresh Milk Recipe: SWEET BREAD Milk 1-1/4 cups Butter 2 Tbsp. Coconut Extract 1 tsp. Sugar 2 Tbsp. Salt 1 tsp. Coconut Flakes 1/2 cup Bread Flour 3-1/3 cups Active Dry Yeast 1 pkg. 1. -
Page 33: Sour Dough Starter
YEAST BREADS SOUR DOUGH STARTER SOUR DOUGH STARTER Ingredients: Skim Milk 1 cup SOUR DOUGH Plain Yogurt 3 Tbsp. FRENCH BREAD Flour 1 cup Ceramic or Glass Container (w/ tight-fitting lid) (1) 11/2 qt. Container 1. Heat skim milk to 90 to 100 degrees. Remove from heat and stir in yogurt. 2. -
Page 34: Bagels
YEAST BREADS BAGLES BAGLES Ingredients: Water Recipe: Water 1 cup Sugar 1-1/2 Tbsp. Salt 1 tsp. All Purpose Flour 3 cups Active Dry Yeast 1 tsp. Sugar 1 Tbsp. Egg Yolk and 1 Tbsp. Water Optional: Poppy Seeds, Sesame Seeds, Onion Garlic Chips/Powder, Cheddar Cheese 1. -
Page 35: Croissants
YEAST BREADS CROISSANTS CROISSANTS Ingredients: Dry Milk Water 1-1/8 cups Sugar 3 Tbsp. Butter 1 Tbsp. Salt 3/4 tsp. All Purpose Flour 3 cups Dry Milk 3 Tbsp. Active Dry Yeast 1 tsp. Butter, Chilled and Sliced 8 oz. Egg, Large Water 1 Tbsp. -
Page 36: Pizza Dough
PIZZA DOUGH PIZZA DOUGH PIZZA DOUGH Ingredients: Original Beer Recipe: Traditional Water Recipe: Flat Beer 1 cup Water 1 cup Olive Oil 1 Tbsp. Butter 1 Tbsp. Sugar 2 Tbsp. 1 Tbsp. Salt 1 tsp. 1 tsp. All Purpose Flour 2-1/2 cups Bread Flour 2-1/2 cups... -
Page 37: Soft Pretzels
PIZZA DOUGH SOFT PRETZELS: SOFT PRETZELS: Prepare Pizza Dough with Beer recipe. 1. Turn dough onto a lightly-floured board and divide dough into 4 equal portions. 2. Cut each quarter into 8 equal portions. Roll each piece of dough into a thin rope about 20 inches long and pencil-thin. 3. -
Page 38: Butter-Rich Roll & Bread Dough
BUTTER-RICH ROLL & BREAD DOUGH BUTTER-RICH ROLL BUTTER-RICH ROLL & BREAD DOUGH & BREAD DOUGH Ingredients: Dry Milk Recipe: Fresh Milk Recipe: Milk 1 cups Water 1 cups Sugar 1/4 cup 1/4 cup Eggs, Beaten 1 large 1 large Butter 2 Tbsp. -
Page 39: Cinnamon-Raisin Rolls
BUTTER-RICH ROLL & BREAD DOUGH BUTTER-RICH ROLL Cinnamon-Raisin Rolls: & BREAD DOUGH Prepare Butter-Rich Roll & Bread Dough. 1. Turn dough out onto a lightly-floured board. 2. Roll out into a 12 x 14-inch rectangle. Spread surface with 1/3 cup butter, thinly sliced. 3. -
Page 40: Trouble Shooting Guide
WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) TROUBLESHOOTING GUIDE RESULTS: Loaf rises Loaf rises Loaf does Loaf is Light crust. Uncooked. Over Not mixed. Smoke High then falls. too high. short cooked. appears altitude rise enough. and heavy. from vent. adjustment. CORRECTIONS: Increase 2 Tbs.