Breadman COOL TOUCH TR2828G Instruction Manual
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Breadman COOL TOUCH TR2828G Instruction Manual

Breadman instruction manual cool touch automatic bread baker tr2828g
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INSTRUCTION
MANUAL
COOL TOUCH
AUTOMATIC BREAD BAKER
MODEL NUMBER TR2828G

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Summary of Contents for Breadman COOL TOUCH TR2828G

  • Page 1 INSTRUCTION MANUAL COOL TOUCH AUTOMATIC BREAD BAKER MODEL NUMBER TR2828G...

  • Page 2: Table Of Contents

    Electric Power .............3 About Your Breadman ®...

  • Page 3: Important Safeguards

    READ AND SAVE THESE INSTRUCTIONS IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed includ- ing the following: READ ALL INSTRUCTIONS. Do not touch hot surfaces. Use handles or knobs. To protect against electrical shock do not immerse cord, plugs or appliance in water or other liquid.

  • Page 4: Additional Important Safeguards

    ADDITIONAL IMPORTANT SAFEGUARDS CAUTION HOT SURFACES: This appliance generates heat and escaping steam dur- ing use. Proper precautions must be taken to prevent the risk of burns, fires or other injury to persons or damage to property. A person who has not read and understood all operating and safety instructions is not qualified to operate this appliance.

  • Page 5: Electric Power

    Failure to do so may cause the finish to darken, permanent blemishes may occur or stains can appear. ABOUT YOUR BREADMAN • Your new Bread Baker makes up to two 1-pound loaves of • A special Rapid Setting allows you to complete the bread •...

  • Page 6: Before Your First Use

    IMPORTANT BEFORE YOUR FIRST USE Please fill out warranty information. Unpack and clean the Breadman Cleaning and Storing, pages 19-20. Place the Bread Baker away from edge of counter on a dry, stable surface away from burners and away from areas where cooking grease or water may splatter onto it.

  • Page 7: Your Breadman

    YOUR BREADMAN The illustrations in this Instruction Manual are for informational purposes only. You may find your Bread Baker and parts look different, however, the steps for operation are the same. Viewing Window Lid(s) (P/N’s Left 21707, Right 21708) Lid Handle...

  • Page 8: Control Panel

    CONTROL PANEL NOTE: Please peel off the plastic sticker on Control Panel before use. When using the touchpad controls, be sure to press the pad until you hear a beep. A. Display Window Shows the mode selected. Shows the menu number(s) selected.

  • Page 9: Using The Breadman

    Bread Baker for lots of tasty options. bookstores nationwide. your own oven. you, then shape, proof and bake it in the Breadman Touch Automatic Bread Baker, or in a conventional oven. until it locks into place. add the ingredients BEFORE inserting the Bread Pan into the Oven Chamber.
  • Page 10 USING THE BREADMAN Operating Tips • Use oven mitts when working with bread or any part of the • Wipe off crumbs and clean the Breadman • Unplug the Breadman • It is normal for the Viewing Window to collect moisture •...

  • Page 11: Using The Breadman

    USING THE BREADMAN • To protect young children, keep the Breadman Caution • Use the Breadman • To avoid burns, stay clear of the Steam Vent during Knead- • ALWAYS HANDLE THE HOT BREAD PAN WITH A • Never use metal utensils with the Breadman •...

  • Page 12: Kneading And Baking Cycles

    KNEADING AND BAKING CYCLES Bread Baking Time Modes Your new Bread Baker has three baking time modes – Basic, Rapid and Fast Bake • Choose Basic mode for bread in less than 3 hours. Basic Basic • Use this mode for bread in less than 2 hours using specially Rapid Fast Bake ™...
  • Page 13 Dough Modes These settings only make dough and will not bake bread. Choose from four dough menus or settings: Pasta, Dough, Pizza and Bagel. Remove the dough and shape it to make pasta, pizza, rolls, pretzels or braided breads. Then bake in a conventional oven or prepare pasta as directed.

  • Page 14: Making Dough And Baking Bread

    MAKING DOUGH AND BAKING BREAD When a bread setting or combination is selected, your new Bread Baker will automati- cally combine the ingredients, knead and make bread from start to finish. To delay com- pletion, the automatic Timer may be programmed to make bread while you are at work or asleep.
  • Page 15 STEP 3 When following the recipes, measure ingredi- ents carefully and accurately. To measure liquids, use a see-through liquid measuring cup and check the measurement at eye level. When measur- ing dry ingre- dients, use a standard dry measuring cup and level the ingredients with a...
  • Page 16 STEP 5 Close the Lid. Connect the plug to a 120 V ~ 60 Hz, AC-only outlet. You will hear a beep. The display will show the default settings of Basic mode bread, 1 White menu time (2:20) for both Left and Right Bread Pans and Medium Crust Color.
  • Page 17 Left Right 1 White 2 Sweet 3 French 4 Wheat The Breadman ® Cool Touch Automatic Bread Baker can bake the same or two different MENU settings: White, Sweet, French or Whole Wheat at the same time. In order to bake two different MENU settings they must both be in the same bread MODE –...
  • Page 18 STEP 9 The Bread Baker is preset for Medium crust color for both sides. Press the COLOR button to chose a crust color. Light, Medium or Dark when baking bread. The indicator will under- line the COLOR selected. When baking in both pans, there are 9 preset crust color combi- nations to choose from.
  • Page 19 STEP 13 To remove Bread Pans from the machine, use pot holders or oven mitts and pull straight up on the Pan Handles. Turn the pan upside down and shake the bread out onto a wire cool- ing rack. The Bread Pans have a non-stick finish so the bread...

  • Page 20: Using The Delay Bake Timer

    USING THE DELAY BAKE TIMER 13 Hour Use the Timer feature when you want to delay the completion Delay Bake Timer of the bread. You can set all of the Basic and Rapid modes up to approximately 13 hours later. To Set The Timer Follow These Instructions: NOTE: First, follow steps l thru 9 in Making Dough and Bak- SLICING AND STORING BREAD...

  • Page 21: User Maintenance Instructions

    TROUBLESHOOTING Specific questions about the Bread Baker functions and problems with ingredients or recipes are addressed in the Troubleshooting section on pages 72-75. For better perform- ance, allow the unit to cool completely before beginning to bake a second loaf of bread. You can speed cooling by opening the lid and removing the Bread Pans.

  • Page 22: Cleaning Instructions

    CLEANING INSTRUCTIONS ( Never use any of the following to clean your Bread Baker: • Paint Thinner • Benzine • Steel Wool Pads • Polishing Powder • Chemical Dustcloth CAUTION: DO NOT place any part or parts of the Bread Baker in the dishwasher.

  • Page 23: Bread Baker Cycle Times

    Mode Menu BASIC 1 White 12:20 2:20 2 Sweet 12:30 2:30 3 French 12:40 2:40 4 Wheat 12:50 2:50 RAPID 1 White 12:20 1:20 2 Sweet 12:30 1:30 3 French 12:40 1:40 4 Wheat 12:50 1:50 FAST BAKE ™ 1 White 0:45 2 Sweet 0:50...

  • Page 24: Know Your Ingredients

    All-Purpose Flour: All-purpose flour is a blend of refined hard and soft wheat flours ide- ally suited for making quick breads and cakes. The most popular brands of flour have been tested for quick bread and cakes in the Breadman ®...
  • Page 25 Whole Wheat Flour: Whole wheat flour is milled from the entire wheat kernel, which contains the bran and germ. This high fiber flour is richer in nutrients than all-purpose or bread flour. Breads made with this flour are usually smaller and heavier than white loaves.
  • Page 26 Conversion Chart for Quick-Acting Yeast l tsp active dry yeast 11 2 tsp active dry yeast 24 tsp active dry yeast 1 TBL active dry yeast NOTE: The rapid, Fast Bake Quick•Rise ™ or bread machine yeast. DO NOT substitute active dry yeast in these recipes.

  • Page 27: Recipe Tips

    When measuring small amounts of dry or liquid ingredients (i.e. yeast, sugar, salt, dry milk, honey or molasses), a standard measuring spoon must be used. Measurements must be level, not heaping. The Breadman ® Bread Baker produces delicious baked goods with ease. This marvelous machine asks only that you carefully follow the recipe instructions.
  • Page 28 RECIPE TIPS ( CONTINUED Special Glazes for Yeast Breads: Give your just-baked bread a professional finish. After glazing, generously sprinkle with your choice of poppy, sesame or caraway seeds, if desired. Select one of the following special glazes to enhance your bread. Egg Glaze: Beat 1 large egg and 1 tablespoon of water together, brush generously over dough.

  • Page 29: Recipe Index

    BASIC BREAD RECIPES ..28 Basic White Bread ....28 Cinnamon Raisin Nut Bread ..32 Corn Bread ....30 Cranberry Nut Bread .

  • Page 30: Basic White Bread

    BASIC BREAD RECIPES We suggest starting your bread baking with this Basic White Bread recipe. Follow each step carefully. These steps have been written to eliminate the most common errors in bread baking and may be helpful for any recipe. Basic White Bread water 80˚F/27˚C sugar...

  • Page 31: Egg Bread

    BASIC BREAD RECIPES ( CAUTION: THE BAKING CHAMBER, BREAD PAN, Egg Bread egg, room temp. + enough water 80˚F/27˚C to = sugar salt dry milk bread flour Red Star ® active dry yeast Use Basic mode and 1 White menu CONTINUED After 5 minutes of kneading, check the dough ball.

  • Page 32: Fat Free White Bread

    BASIC BREAD RECIPES (continued) Fat Free White Bread water 80˚F/27˚C applesauce sugar salt dry milk bread flour Red Star ® active dry yeast Use Basic mode and 1 White menu Corn Bread egg, room temp. + enough water 80˚F/27˚C to = sugar salt dry milk...

  • Page 33: Potato Bread

    BASIC BREAD RECIPES ( Potato Bread egg, room temp. + enough water 80˚F/27˚C to = sugar salt dry milk white pepper instant potato buds green onion tops, chopped bread flour Red Star active dry yeast ® Use Basic mode and 1 White menu Jalapeño Bread water 80˚F/27˚C canned whole kernel corn,...

  • Page 34: Hearty Nut Bread

    BASIC BREAD RECIPES ( Hearty Nut Bread water 80˚F/27˚C molasses salt oatmeal, regular or quick whole wheat flour bread flour walnuts, chopped* Red Star ® active dry yeast *Add at the beep Use Basic mode and 2 Sweet menu Cinnamon Raisin Nut Bread water 80˚F/27˚C cinnamon dark brown sugar...

  • Page 35: Honey Granola Bread

    BASIC BREAD RECIPES ( Honey Granola Bread water 80˚F/27˚C honey salt dry milk bread flour granola cereal Red Star active dry yeast ® Use Basic mode and 2 Sweet menu Dill Bread egg, room temp. + enough yogurt 80˚F/27˚C to = sugar salt bread flour...

  • Page 36: Cranberry Nut Bread

    BASIC BREAD RECIPES ( Cranberry Nut Bread water 80˚F/27˚C sugar salt dry milk lemon peel bread flour dried cranberries or dried cherries* walnuts, chopped* Red Star ® active dry yeast *Add at the beep Use Basic mode and 2 Sweet menu Sweet Walnut Bread water 80˚F/27˚C salt...

  • Page 37: French Bread

    BASIC BREAD RECIPES ( French Bread water 80˚F/27˚C sugar salt bread flour Red Star active dry yeast ® Use Basic mode and 3 French menu or Regular Dough mode and 2 Dough menu for hand shaping Hand Shaping French Variation Bread water 80˚F/27˚C sugar salt...

  • Page 38: Italian Herb Bread

    BASIC BREAD RECIPES ( Italian Herb Bread water 80˚F/27˚C dry milk sugar salt bread flour dried Italian seasoning Red Star ® active dry yeast Use Basic mode and 2 French menu Whole Wheat Bread water 80˚F/27˚C brown sugar salt whole wheat flour Red Star ®...

  • Page 39: Pumpernickel Bread

    BASIC BREAD RECIPES ( Pumpernickel Bread egg, room temp. + enough water 80˚F/27˚C to = honey dry milk salt rye flour whole wheat flour bread flour caraway seeds unsweetened cocoa instant coffee granules Red Star active dry yeast ® Use Basic mode and 4 Wheat menu Light Wheat Bread water 80˚F/27˚C brown sugar...

  • Page 40: Onion Rye Bread

    BASIC BREAD RECIPES ( Onion Rye Bread egg, room temp. + enough water 80˚F/27˚C to = honey dry milk salt bread flour whole wheat flour rye flour caraway seeds dehydrated onion Red Star ® active dry yeast Use Basic mode and 4 Wheat menu Whole Wheat Cinnamon Raisin Walnut Bread egg white, room temp.

  • Page 41: White Bread

    RAPID BREAD RECIPES White Bread water 80˚F/27˚C sugar salt dry milk bread flour Red Star ® Quick•Rise ™ yeast Use Rapid mode and 1 White menu Honey Oatmeal Bread water 80˚F/27˚C honey salt oatmeal, quick or regular dry bread flour Red Star Quick•Rise yeast...

  • Page 42: Cranberry Bread

    RAPID BREAD RECIPES ( Corn Bread egg, room temp. + enough water 80˚F/27˚C to = sugar salt dry milk bread flour corn meal Red Star ® Quick•Rise ™ yeast Use Rapid mode and 1 White menu Cranberry Bread water 80˚F/27˚C salt orange peel, grated sugar...

  • Page 43: Cinnamon Raisin Bread

    RAPID BREAD RECIPES ( Cinnamon Raisin Bread water 80˚F/27˚C sugar salt dry milk oatmeal, quick or regular bread flour cinnamon raisins* walnuts*, chopped Red Star ® Quick•Rise ™ yeast *Add at the beep Use Rapid mode and 2 Sweet menu Sweet Bread egg, room temp.
  • Page 44 RAPID BREAD RECIPES ( French Bread water 80˚F/27˚C sugar salt bread flour Red Star Quick•Rise yeast ® ™ Use Rapid mode and 3 French menu Italian Herb Bread water 80˚F/27˚C olive oil sugar salt bread flour dried Italian seasoning Red Star ®...

  • Page 45: Caraway Rye Bread

    RAPID BREAD RECIPES ( Hearty Nut Bread water 80˚F/27˚C honey salt dry milk whole wheat flour bread flour walnuts*, chopped Red Star ® Quick•Rise ™ yeast *Add at the beep Use Rapid mode and 4 Wheat menu Caraway Rye Bread water 80˚F/27˚C molasses salt...
  • Page 46 RAPID BREAD RECIPES ( Light Wheat Bread water 80˚F/27˚C salt brown sugar dry milk whole wheat flour bread flour Red Star Quick•Rise yeast ® ™ Use Rapid mode and 4 Wheat menu Whole Wheat Bread water 80˚F/27˚C salt brown sugar dry milk whole wheat flour Red Star...

  • Page 47: Fast Bake

    FAST BAKE ™ BREAD RECIPES White Bread water 80˚F/27˚C sugar salt dry milk bread flour Red Star ® Quick•Rise ™ yeast Use Fast Bake mode and 1 White menu ™ Potato Bread egg, room temp. + enough water 80˚F/27˚C to = sugar salt dry milk...

  • Page 48: Holiday Bread

    FAST BAKE ™ BREAD RECIPES ( Cinnamon Raisin Bread water 80˚F/27˚C brown sugar salt dry milk bread flour cinnamon raisins walnuts, chopped Red Star Quick•Rise yeast ® ™ Use Fast Bake mode and 2 Sweet menu ™ Holiday Bread egg, room temp. + enough water 80˚F/27˚C to = butter, softened sugar...
  • Page 49 FAST BAKE BREAD RECIPES ( ™ Honey Granola Bread water 80˚F/27˚C honey salt dry milk bread flour granola cereal Red Star ® Quick•Rise ™ yeast Use Fast Bake mode and 2 Sweet menu ™ Sweet Bread egg, room temp. + enough water 80˚F/27˚C to = butter, softened sugar...
  • Page 50 FAST BAKE BREAD RECIPES ( ™ Italian Herb Bread water 80˚F/27˚C sugar salt bread flour dried Italian seasoning Red Star Quick•Rise yeast ® ™ Use Fast Bake ™ mode and 3 French menu Light Wheat Bread water 80˚F/27˚C brown sugar salt dry milk bread flour...
  • Page 51 GLUTEN-FREE BREAD RECIPES Gluten-Free Breads are yeast-leavened breads for people who cannot tolerate wheat, oats, barley or rye in their diet. Follow these directions for all gluten-free breads. Gluten-Free Hints • Water temperatures must be 80˚F/27˚C. • Red Star • Using extra-large eggs will provide the moisture needed for •...

  • Page 52: Country White Bread

    GLUTEN-FREE BREAD RECIPES ( Country White Bread water 80˚F/27˚C eggs cider vinegar sugar salt dry milk white rice flour soy flour potato starch flour tapioca flour xanthan gum Red Star Quick•Rise yeast ® ™ Use Fast Bake mode and 1 White menu ™...
  • Page 53 GLUTEN-FREE BREAD RECIPES ( CAUTION: THE OVEN CAVITY, BREAD PAN, KNEAD- CONTINUED Use a measuring spoon to carefully measure the Red Star ® Quick•Rise ™ yeast; level off with the straight edge of a knife and add to the Bread Pan. Place the Bread Pan securely into the Bread Baker.

  • Page 54: Corn Meal Bread

    GLUTEN-FREE BREAD RECIPES ( Corn Meal Bread water 80˚F/27˚C eggs cider vinegar brown sugar salt dry milk white rice flour tapioca flour yellow corn meal xanthan gum Red Star ® Quick•Rise ™ yeast Use Fast Bake mode and 1 White menu ™...

  • Page 55: Cheddar Confetti Bread

    GLUTEN-FREE BREAD RECIPES ( Cheddar Confetti Bread water 80˚F/27˚C eggs cider vinegar Cheddar cheese, shredded sugar salt dry milk white rice flour potato starch flour soy flour tapioca flour onion powder dry mustard xanthan gum Red Star ® Quick•Rise ™ yeast Use Fast Bake mode and 1 White menu...
  • Page 56 GLUTEN-FREE BREAD RECIPES ( Cinnamon Raisin Bread water 80˚F/27˚C eggs cider vinegar sugar salt dry milk white rice flour potato starch flour soy flour tapioca flour cinnamon raisins xanthan gum Red Star ® Quick•Rise ™ yeast Use Fast Bake mode and 1 White menu ™...

  • Page 57: Pasta Dough

    DOUGHS Pasta Dough water 80˚F/27˚C egg, beaten olive oil salt all-purpose flour semolina flour Use Dough mode and 1 Pasta menu NOTE: Recipe makes 3 servings. For 6 servings, double recipe and use both Bread Pans. Method Dinner Rolls egg, room temp. + enough water 80˚F/27˚C to = butter, softened sugar...

  • Page 58: Wheat Dinner Rolls

    DOUGHS ( CONTINUED Wheat Dinner Rolls water 80˚F/27˚C brown sugar salt dry milk bread flour whole wheat flour Red Star active dry yeast ® Use Dough mode and 2 Dough menu Method 12 rolls p cup 1 TBL 2 TBL 2 tsp 1 TBL 14 cups...

  • Page 59: Challah Braid

    DOUGHS (continued) Challah Braid egg, room temp. + enough water 80˚F/27˚C to = sugar salt bread flour Red Star active dry yeast ® Use Dough mode and 2 Dough menu Method 1 braid p cup 2 TBL 12 TBL 1 tsp 2 cups 1 tsp Remove dough from Bread Pan.

  • Page 60: Cinnamon Rolls

    DOUGHS (continued) Cinnamon Rolls Dough egg, room temp. + enough water 80˚F/27˚C to = sugar salt bread flour Red Star active dry yeast ® Filling dark brown sugar butter, softened cinnamon Icing butter, softened powdered sugar vanilla water Place dough ingredients only in Bread Pan. Use Dough mode and 2 Dough menu Method 24 rolls...
  • Page 61 DOUGHS (continued) Breadsticks egg, room temp. + enough water 80˚F/27˚C to = sugar salt bread flour Red Star active dry yeast ® Use Dough mode and 2 Dough menu Method p cup 2 TBL 1 TBL p tsp 24 cups 12 tsp Place dough on lightly floured surface.

  • Page 62: Soft Pretzels

    DOUGHS ( CONTINUED Soft Pretzels water 80˚F/27˚C sugar salt bread flour Red Star active dry yeast ® Use Dough mode and 2 Dough menu Method 12 pretzels p cup 2 TBL 1 TBL 2 tsp 2 cups 12 tsp When cycle is complete, turn the dough onto floured surface.

  • Page 63: Pizza Crust

    DOUGHS (continued) Pizza Crust water 80˚F/27˚C olive oil sugar salt bread flour Red Star active dry yeast ® Use Dough mode and 3 Pizza menu Method Pizza Crust Variations 2 (12-inch) crusts p cup 1 TBL 1 TBL 2 tsp 24 cups 1 tsp Divide dough into 2 parts.
  • Page 64 DOUGHS (continued) Bagels water 80˚F/27˚C sugar salt bread flour Red Star active dry yeast ® Use Dough mode and 4 Bagel menu boiling water barley malt syrup Method 9 bagels p cup 2 TBL 1 tsp 2 cups 24 tsp 3 qts 1 TBL Bring 3 quarts water to boil in a large pot.

  • Page 65: Strawberry Jam

    Use the basic recipe provided here as a guide to making a variety of jams using the Spe- cialty Jam setting on your Bread Baker. For other fruit-flavored jams, substitute the desired fruit for the strawberries. Do not double recipe unless you plan to use both Bread Pans.

  • Page 66: Easy Cake Recipe

    CAKES Use the Cake menu to mix and bake packaged cake and muffin mixes. When you use your own cake recipes, remember that one Bread Pan is equal in volume to one 8-inch or 9-inch round cake pan. If recipe makes two layers, divide ingredients in half for each Bread Pan.

  • Page 67: Carrot Cake

    CAKES (continued) Carrot Cake eggs, room temperature carrots, uncooked-grated orange extract salt cinnamon sugar all-purpose flour baking powder baking soda Use Special mode and 3 Cake menu Frosting cream cheese, softened butter, softened orange extract powdered sugar pecans, chopped Method 2 lg 4 cup 1 cup...
  • Page 68 CAKES ( CONTINUED Use a measuring spoon to measure the baking pow- der and baking soda; level off with a straight edge of a knife and add to the pan. Place the Bread Pan into the machine and close the Lid.

  • Page 69: Pound Cake

    CAKES ( CONTINUED Pound Cake egg, room temp. + enough milk 80˚F/27˚C to = butter, melted vanilla extract vanilla cook & serve pudding & pie filling Jiffy ® one layer yellow cake mix Use Special mode and 3 Cake menu Frosting vanilla cook &...

  • Page 70: Chocolate Pudding Cake

    CAKES (continued) Glaze frozen concentrated orange juice, thawed* sugar Heat juice until sugar dissolves. butter flavoring almond extract orange extract Remove from heat and stir in flavorings and extracts. Allow to cool 15 minutes. Poke holes in top of warm cake with a toothpick and pour glaze over top. *Frozen concentrated lemonade, thawed, may be substituted.

  • Page 71: Butter Cake

    CAKES (continued) Butter Cake eggs, room temperature butter, melted water 80˚F/27˚C butter extract vanilla extract almond extract salt all-purpose flour sugar almonds, sliced baking powder baking soda Use Special mode and 3 Cake menu Frosting cream cheese, room temperature butter, softened almond extract powdered sugar Blend together cream cheese, butter, extract and sugar with electric mixer until creamy.

  • Page 72: Quick Breads

    QUICK BREADS Quick breads are made with baking powder and baking soda that are activated by mois- ture and heat. The batter is mixed only long enough to blend all the ingredients, then baked immediately. For perfect quick breads, it is suggested that all liquids (water, milk, eggs, oil, butter) be placed in the bottom of the Bread Pan, with dry ingredients on top.

  • Page 73: Raisin Quick Bread

    QUICK BREADS (continued) Raisin Quick Bread butter, softened sugar salt eggs milk vanilla extract raisins all-purpose flour baking powder Use Special mode and 2 Quick Bread menu 1 / 2 cup 6 TBL 1 / 4 tsp 2 lg 1 / 4 cup 2 tsp 1 / 4 cup 11 / 4 cups...

  • Page 74: Troubleshooting

    TROUBLESHOOTING General Performance and Operation Questions and Answers Possible Solution Symptom Remove it with a crochet hook or the end of a mixer beater What should I do before slicing the bread. Since the blade can be separated from if the Kneading the pan, it is not a malfunction if it comes out in your bread.
  • Page 75 TROUBLESHOOTING ( Milk will spoil if it is left sitting in the machine too long. Per- Why can’t I use ishable ingredients, such as eggs and milk, should never be the Timer when used with the Timer feature. baking with fresh milk? If the power failure is no more than approximately 15 minutes, If the power goes...
  • Page 76 TROUBLESHOOTING ( The Keep Warm cycle will keep it warm and prevent it from What will happen becoming soggy for 1 hour. If the bread is left in the pan after if I leave the fin- 1 hour, it may start to become soggy. ished bread in the Bread Baker? Check to make sure the Kneading Blades and Bread Pans are...

  • Page 77: Recipes

    TROUBLESHOOTING (continued) Ingredients/Recipes Questions and Answers Possible Solution Symptom Why do I get air This can be caused by using too much yeast. bubbles at the top of the bread? When using Add raisins, nuts etc., at the Fruit and Nut Beep. For best results, use dry raisins.
  • Page 79 Legal Rights: This warranty gives you specific legal rights, and you may also have other rights which vary from state to state. For more information on Salton products: visit our website: www.breadman.com, or www.esalton.com © 2003 Salton, Inc. All Rights Reserved.
  • Page 80 DO NOT return this product. Please call our Consumer Service Department for assistance. 800-233-9054 If, after reading this instruction booklet, you still have questions about using the Breadman Corner Bakery Bread & Dessert Maker, ® Columbia, MO 65205-7366 Monday—Friday 8am—5pm CST For more information on Salton, Inc.

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