Zojirushi Home Bakery Supreme BB-CEC20 - Breadmaker Manual

PARTS NAMES

HANDLING INSTRUCTIONS

How to install the Baking Pan

Hold the Baking Pan's shorter Flanges and place it right in the center of the oven cavity. Press down until it clicks into place.

To delay baking, set the Timer to reflect the time difference between the time you would like the bread or dough course to complete and the present time. The Timer can be set in 10-minute increments for up to 13 hours.

1. Press the SELECT COURSE button to choose the course.
2. Use the TIMER button to set your desired time. The time increases in 10-minute increments each time the button is pressed. Hold the button to advance quicker. Once the Timer reaches 13:00 (13 hours), the Display returns to the minimum time.
3. Press the START/RESET button and make sure that the Operation Light turns on. The Display will show the time remaining until completion in 1-minute increments.

Note

• The Timer can only be used with BASIC, BASIC WHEAT, BASIC DOUGH and HOME MADE courses.
• Do not use the Timer with recipes that use milk, juice, vegetables, eggs or other ingredients that may spoil easily.

ACCESSORIES

Measuring Cup:

The measuring cup provided is the same as a standard 8 oz. (240 ml) measuring cup. Filled to the brim, it measures 1 cup. It may also be used to measure 1 cup of flour; however, for measuring dry ingredients (such as flour) less than 1 cup, please use a nested measuring cup.

Measuring Spoon:

May be used to measure yeast, sugar, salt, dry milk and spices. The large side measures 1 tablespoon; the small side measures 1 teaspoon. The halfway mark on each measures one-half tablespoon and one-half teaspoon, respectively.

HOW TO MEASURE THE INGREDIENTS

It is most important that you measure ingredients accurately for the best possible result. Dry ingredients, especially flour needs to be measured in nested measuring cups (not provided). They usually come in 1/4, 1/3, 1/2 and 1 cup sizes, and fit inside one another.
Liquid ingredients may be measured in the provided plastic measuring cup or other measuring cups with lines marking the amount.
Please use a nested measuring cup that is 8 oz. (240 ml) per cup.

Dry Ingredients:

• Use a nested measuring cup. Spoon the ingredient into the cup filling it to overflow. Do not press or pack the ingredient, or scoop the ingredient out of a container with the nested measuring cup. Doing so may pack too much ingredient in the cup or create air pockets inside the cup, causing inaccurate measurements.
• Level off by sweeping off the excess with a knife. To measure 3/4 cup, fill and level off the 1 /2 and 1 /4 measuring cups. Do not try to measure 3/4 cup in a 1 cup measuring cup. Spices and small amounts of dry ingredients are measured in the provided measuring spoon. Be sure to level off.

Liquid:

• The liquid should be poured into the cup while the cup is placed on a flat surface and measured at eye level.

CONVENIENT FUNCTIONS & USEFUL TIPS

HOW TO TURN THE PREHEAT FUNCTION OFF

The preheat function is designed to stabilize the temperature of the ingredients prior to kneading. Before you turn the preheat function off, please keep in mind that your dough may not rise well if the ingredients or the room temperature is too cold

• To turn the preheat function off, first select the course, then press and hold the TIME and CYCLE buttons together for at least 3 seconds until PREHEAT OFF appears in the Display.
  

• Once the START/RESET button is pressed to start the course, PREHEAT OFF will disappear from the Display, and the breadmaker will begin the course.
• JAM, CAKE and HOME MADE courses do not include preheat, and therefore cannot be turned off.
• To turn the preheat function back on, press and hold the TIME and CYCLE buttons together for at least 3 seconds until PREHEAT OFF disappears from the Display.

CHARACTERISTICS OF INGREDIENTS

• Dry yeast feeds on sugar and ferments it, thus causing dough to rise. Dry yeast (simply dried granules of yeast) is made of tiny plants that change food (especially gluten and sugar) into bubbles of carbon dioxide. As these bubbles expand, the bread rises. The recipes developed for the Home Bakery used "Fleischmann's active dry yeast" or "Fleischmann's rapid rise yeast". Dry yeast should be kept in the freezer or refrigerator. Please be sure that fresh yeast is used. Using old yeast is not recommended and may adversely affect the outcome of your bread.
• Bread flour is a type of wheat flour made from hard wheat that includes all of the gluten from the grain. Since bread flour has a higher gluten and protein content than all purpose flour, it is well-suited for use in yeast breads. Gluten gives structure and height to the loaf, thus bread flour rises better than other flours. It produces a higher loaf and bread that has a coarser texture.
• Gluten is an elastic protein found mainly in wheat flour (all flour contains some gluten). Gluten is an important element in all yeast breads, as it gives bread its structure or framework. Flours with a high gluten content make the best bread flours.
• Whole wheat flour, ground from the entire wheat kernel, is heavier, and richer in nutrients.
• All purpose flour is a blend of refined wheat flour especially suitable for making cake, croissants and pizza.
• Sugar is important for the color and flavor of breads, as well as to feed the yeast. Recipes that call for sugar require granulated sugar. Do not substitute with powdered sugar, brown sugar or other sweeteners unless indicated.
• Salt adds flavor and stabilizes the gluten in the dough. It also controls the growth of yeast.
• Butter makes breads soft and glossy. Measure and cut into small pieces. The recipes in this manual were developed using unsalted butter. Salted butter and margarine may be used, but we recommend the use of unsalted butter.
• Dairy (milk, dry milk, etc.) adds texture and flavor, and helps keep breads softer. You may substitute milk or buttermilk for dry milk, but the loaf may come out shorter and the crust may be darker than dry milk breads. The Timer cannot be used if milk or buttermilk is substituted for dry milk.
• Eggs add richness and velvety texture to bread dough. Use large-size eggs in these recipes.

TIPS FOR SUCCESSFUL BAKING

1. Ingredients: Always use fresh ingredients.
2. Measurements: Measure ingredients accurately. Bread and yeast are very delicate and will not rise and bake properly if the ingredients are measured inaccurately. Follow the measuring guidelines.
3. Liquids First: Always place liquid ingredients in the baking pan first to allow the Home Bakery to knead properly.
4. Room Temperature: If the room temperature is over 77°F (25°C), we recommend using refrigerated liquids. Flour should be fresh and at room temperature.

5. Humidity: Humidity tends to make dough moister. Try adding an extra tablespoon of flour to improve the dough consistency. Repeat if necessary until the dough forms a nice ball.
6. High Altitude: For baking in high altitudes, decrease the amount of yeast by approximately 1/2 teaspoon, and decrease the sugar slightly.

BASIC/QUICK COURSE

BASIC STEPS

1. Remove the Baking Pan.
   Open the Lid, grasp the Baking Pan's shorter flanges and pull it toward you to unlatch it. Then remove by lifting it straight up.
   
2. Attach the Kneading Blades to the Baking Pan.
   Attach the Kneading Blade to the rotating shaft and push down firmly.
   
   

Note
Be sure to attach the Kneading Blade securely

3. Precisely measure ingredients and add them into the Baking Pan in the following order (see following pages for recipes):
   (1) Water.
   (2) Add flour.
   (3) Add sugar, dry milk, salt and butter.
   (4) Make a depression in the middle of the flour and place the yeast there. Make sure the yeast does not touch any liquid.
   

Note
lf dry yeast contacts water, results may not

4. Insert the Baking Pan into the unit and close the lid.
   Place the Baking Pan in the center of the oven cavity and press down on it until it clicks into place. Close the Lid.
   
5. Plug into outlet.
   3:45 shows up in the Display
   
6. Select the desired course.
   1. Press the SELECT COURSE button to set the arrow () to "BASIC" or"QUICK".
   2. Press the CRUST CONTROL button to set the arrow ( ) to either, "LIGHT", "MEDIUM" or "DARK" to choose the crust you want.
   3. Press the START/RESET button.
   • The Operation Light will turn on and the first cycle is shown (i.e. PREHEAT).
   • As the process continues, the indication advances from PREHEAT, KNEAD, RISE then to BAKE.
   • When it's time to add ingredients such as raisins or nuts, the Home Bakery will beep for 30 seconds, and ADD will flash in the Display. Open the Lid and add the appropriate ingredients according to the recipe.
   • The Display will show the time remaining until completion in 1-minute increments.
     

7. Remove the Baking Pan.
   When baking completes, beeps will sound and COMPLETE will be displayed. Press and hold the START/RESET button until you hear a beep and then open the Lid. Use oven mitts, grasp the Baking Pan's shorter Flanges and pull the Baking Pan towards you to unlatch it. Lift to remove.
   
   If the START/RESET button is not pressed

• The Home Bakery will automatically go into KEEP WARM to keep the bread warm for up to 60 minutes. However, the sides of the bread may concave, or the crust may become harder or darker during KEEP WARM. The bread may also become soggy.
• Do not place the hot Baking Pan on surfaces that are vulnerable to heat as doing so may damage the surface.

• The Home Bakery, the Baking Pan and the air inside the Home Bakery will be very hot. Please be careful not to burn yourself when opening the Lid.
• Do not place a hot Baking Pan on top of the unit or any heat-sensitive material. Damage to the unit or material may result.

8. Remove the bread.
   Turn the Baking Pan over and shake the loaf out. If the Kneading Blade remains in the bottom of your loaf, allow the loaf to cool then use a plastic spoon or rubber spatula to remove the Blade.
   
   If the bread is difficult to remove , turn the Baking Pan on its side and wiggle the Wing Nuts (the propellers at the bottom) a few times. (Turning the Wing Nuts too much may create a large hole at the bottom of the bread.)

Be careful not to burn yourself

9. Be sure to unplug after using.
   Do not tug on the Power Cord.

To use the Timer, please see "HOW TO USE THE TIMER"

BASIC/QUICK VARIATIONS

Recipes listed in this section were prepared for the BASIC course. By changing the amounts of some ingredients, these recipes can also be used for the QUICK course. Ingredient amounts for the BASIC course are indicated in red and those for the QUICK course in blue. Select the appropriate amounts depending on the course you've chosen.
Indicates that the Timer is available.
The Timer cannot be used for QUICK course.

• Please use a nested measuring cup that is 8 oz. (240 ml) per cup.

BASIC WHITE BREAD

1-1/3 cups	320mL	Water
4-1/4 cups	544g	Bread Flour
4 Tbsp.	46g	Sugar
2 Tbsp.	8g	Dry Milk
2 tsp.	11.2g	Salt
2-1/2 Tbsp..	35g	Butter
2 tsp	5.6g	Active Dry Yeast
3 tsp.	9g	Rapid Rise Yeast

ITALIAN HERB BREAD

1-1/3 cups	320mL	Water
4-1/4 cups	544g	Bread Flour
3 Tbsp.	35g	Sugar
2 tsp.	11.2g	Salt
2 Tbsp.	26g	Olive Oil
1 tsp.	0.8g	Basil
2 tsp.	5.6g	Active Dry Yeast
2-1/2 tsp.	7.5g	Rapid Rise Yeast

1-1/3 cups	320mL	Water
4-1/4 cups	544g	Bread Flour
3 Tbsp.	35g	Fructose
2 tsp.	11.2g	Salt
2-1/2 Tbsp.	35g	Butter
2 tsp.	5.6g	Active Dry Yeast
2-1/2 tsp.	7.5g	Rapid Rise Yeast

CHEESE 'N' ONION BREAD

1-1/4 cups	300mL	Water
4- 1/4 cups	544g	Bread Flour
2 Tbsp.	23g	Sugar
2 tsp.	11.2g	Salt
2-1/2 Tbsp.	35g	Butter
1-1/4 cups	140g	American Cheese, Shredded
1/3 cup	40g	Red Onion, Minced
2 tsp.	5.6g	Active Dry Yeast

SWEET BREAD

1-1/8 cups	270mL	Milk
1	50g	Large Egg, Beaten
4-1/4 cups	544g	Bread Flour
4 Tbsp.	46g	Sugar
2 tsp.	11.2g	Salt
2-1/2 Tbsp.	35g	Butter
1 tsp.	2g	Orange Peel
2 tsp.	5.6g	Active Dry Yeast

1-1/4 cups	300mL	Milk
1	50g	Large Egg, Beaten
4-1/4 cups	544g	Bread Flour
2 Tbsp.	23g	Sugar
1-1/2 tsp.	8.4g	Salt
2-1/2 Tbsp.	35g	Butter
1 Tbsp.	5g	Unsweetened Cocoa
2/3 cup	107g	Chocolate Chips
2 tsp.	5.6g	Active Dry Yeast

RAISIN BREAD

1-1/3 cups	320ml	Water
4-1/4 cups	544g	Bread Flour
4 Tbsp.	46g	Sugar
2 Tbsp.	8g	Dry Milk
1-1/2 tsp.	8.4g	Salt
2-1/2 Tbsp.	35g	Butter
1 tsp.	2g	Cinnamon
2 tsp.	5.6g	Active Dry Yeast
When beep sounds add:
1 cup	140g	Raisins (separate before adding)
2-1/2 tsp.	7.5g	Rapid Rise Yeast

RUSSIAN KULICH

1-1/8 cups	270ml	Milk
2	100g	Large Eggs, Beaten
1 tsp.	4g	Almond Extract
4-1/4 cups	544g	Bread Flour
2 Tbsp.	23g	Sugar
1-1/2 tsp.	8.4g	Salt
2-1/2 Tbsp.	35g	Butter
1/3 cup	40g	Slivered Almonds
2 tsp.	5.6g	Active Dry Yeast
When beep sounds add:
1/2 cup	60g	Chopped Dried Fruit
2-1/2 tsp.	7.5g	Rapid Rise Yeast

APPLE OAT BREAD

1-2/3 cups	400ml	Apple Juice
4-1/4 cups	544g	Bread Flour
2 Tbsp.	23g	Sugar
1-1/2 tsp.	8.4g	Salt
2-1/2 Tbsp.	35g	Butter
1 tsp.	2g	Cinnamon
1/2 cup	40g	Oats
2 tsp.	5.6g	Active Dry Yeast
When beep soundsadd:
1/2 cup	40g	Diced Dried Apple

FAT FREE APPLE OAT BREAD

1-2/3 cups	400ml	Apple Juice
4-1/4 cups	544g	Bread Flour
2 Tbsp.	23g	Sugar
1-1/2 tsp.	8.4g	Salt
1 tsp.	2g	Cinnamon
1/2 cup	40g	Oats
2 tsp.	5.6g	Active Dry Yeast
When beep soundsadd:
1/2 cup	40g	Diced Dried Apple

BASIC WHITE BREAD

(1.5 lbs. /681 g SIZE)

1 cup	240ml	Water
3-1/4 cups	416g	Bread Flour
3 Tbsp.	35g	Sugar
1-1/2Tbsp.	6g	Dry Milk
1-1/2 tsp.	8.4g	Salt
2Tbsp.	28g	Butter
1-1/2 tsp.	4.2g	Active Dry Yeast
2 tsp.	6g	Rapid Rise Yeast

RAISIN BREAD

(1.5 lbs./681 g SIZE)

1 cup	240ml	Water
3-1/4 cups	416g	Bread Flour
3 Tbsp.	35g	Sugar
1-1/2 Tbsp.	6g	Dry Milk
1 tsp.	5.6g	Salt
2 Tbsp.	28g	Butter
1/2 tsp.	1g	Cinnamon
1-1/2 tsp.	4.2g	Active Dry Yeast
When beep sounds add:
3/4 cup	105g	Raisins (separate before adding)
2 tsp.	6g	Rapid Rise Yeast

Gluten-free breads contain no gluten (wheat protein) and are developed for those with celiac intolerance. Please visit www.zojirushi.com or call Zojirushi Customer Service at 1-800-733-6270 for more gluten-free recipes.

WHEAT/QUICK WHEAT COURSE

1-5 Follow steps 1-5 for BASIC/ QUICK COURSE

6. Select the desired course.
   1. Press the SELECT COURSE button to set the arrow () to BASIC WHEAT or QUICK WHEAT.
   2. Press the START/RESET button.
   • The Operation Light will turn on and the first cycle is shown (i.e. PREHEAT).
   • As the process continues, the indication advances from PREHEAT, KNEAD, RISE then to BAKE.
   • When it's time to add ingredients such as raisins or nuts, the Home Bakery will beep for 30 seconds, and ADD will flash in the Display. Open the Lid and add the appropriate ingredients according to the recipe.
   • The Display will show the time remaining until completion in 1-minute increments.
     

7-9 Follow steps 7-9 for BASIC/ QUICK COURSE

To use the Timer, please see " HOW TO USE THE TIMER"

WHEAT/QUICK WHEAT VARIATIONS

Recipes listed in this section were prepared for the BASIC WHEAT course. By changing the amounts of some ingredients, these recipes can also be used for the QUICK WHEAT course. Ingredient amounts for the BASIC WHEAT course are indicated in red and those for the QUICK WHEAT course in blue. Select the appropriate amounts depending on the course you've chosen.
Indicates that the Timer is available.
The Timer cannot be used for QUICK WHEAT course.

• Please use a nested measuring cup that is 8 oz. (240 ml) per cup.

DOUGH/QUICK DOUGH COURSE

1-5 Follow steps 1-5 for BASIC/ QUICK COURSE

6. Select the desired course.
   1. Press the SELECT COURSE button to set the arrow () to BASIC DOUGH or QUICK DOUGH.
   2. Press the START/RESET button.

• The Operation Light will turn on and the first cycle is shown (i.e. PREHEAT).
• As the process continues, the indication advances from PREHEAT, KNEAD, then to RISE.
• When it's time to add ingredients such as raisins or nuts, the Home Bakery will beep for 30 seconds, and ADD will flash in the Display. Open the Lid and add the appropriate ingredients according to the recipe.
• The Display will show the time remaining until completion in 1-minute increments.
  

7. Remove the Baking Pan.
   1. When the course is done, beeps alert you that the dough is ready and the Operation Light will turn off.
   2. Press and hold the START/RESET
   3. Remove the Baking Pan. Open the Lid and pull the Baking Pan toward you by grasping the Baking Pan's shorter Flanges. This will unlatch the Baking Pan so you can lift it to remove.
      
8. Remove the dough.
   Prepare a lightly floured board. Gather the dough at the center of the Baking Pan. Remove the dough carefully by raising it gently and place it on the board. If the Kneading Blade remains in the bottom of your dough, remove the Blade.
9. Be sure to unplug after using.
   Do not tug on the Power Cord.
10. Shape the dough and bake.
    Shape the dough as you like and let it rise. Then bake in an oven.

To use the Timer, please see "HOW TO USE THE TIMER"

DOUGH/QUICK DOUGH VARIATIONS

Recipes listed in this section were prepared for the BASIC DOUGH course. By changing the amounts of some ingredients, these recipes can also be used for the QUICK DOUGH course. Ingredient amounts for the BASIC DOUGH course are indicated in red and those for the QUICK DOUGH course in blue. Select the appropriate amounts depending on the course you've chosen.
Indicates that the Timer is available.
The Timer cannot be used for QUICK WHEAT course.

• Please use a nested measuring cup that is 8 oz. (240 ml) per cup.

CROISSANTS

1. Remove dough from the Baking Pan. Put into greased bowl. Cover with plastic wrap. Place in refrigerator and allow to rest 30 minutes.
2. Roll dough into 20 x 14-in. (50 x 35 cm) rectangle on a lightly floured surface. Using about 1/3 cup of softened butter, butter 2/3 of dough while leaving 1/3 of dough unbuttered.
   
3. Fold dough into thirds and repeat step 2 twice more. Add flour to rolling surface as needed to prevent sticking. Cover completely with plastic wrap and place in refrigerator for 1 to 2 hours or overnight.
   

4. Cut dough into 3 pieces and roll each piece to 1/4-in. (5 mm) thick. Cut dough into triangles. (Wide end should be about 3-1/2-in. (9 cm))
   
5. Roll each triangle loosely starting from the wide end, lay with seam-side down. Curve ends.
   
6. Place on greased baking pan. Allow to rise for about 40 to 50 minutes or until size doubles.
   
7. Brush lightly with egg glaze.
8. Bake at 375°F (190°C) for 10 to 15 minutes, or until golden brown and flaky. Makes 24 croissants.

TRADITIONAL PIZZA DOUGH

1-1/4cups	300ml	Water
1-1/2 Tbsp.	20g	Olive Oil
3-3/4 cups	480g	Bread Flour
1-1/2 Tbsp.	17g	Sugar
1-1/2 tsp.	8.4g	Salt
1-1/2 tsp.	4.2g	Active Dry Yeast Vegetable Oil
2 tsp.	6g	Rapid Rise Yeast

PIZZA DOUGH WITH BEER

1-1/3cups	320ml	Flat Beer
3-3/4 cups	488g	All Purpose Flour
3 Tbsp.	35g	Sugar
H/2tsp.	8.4g	Salt
H/2Tbsp.	21g	Butter
H/2tsp.	4.2g	Active Dry Yeast Vegetable Oil
2 tsp.	6g	Rapid Rise Yeast

METHOD
Follow basic steps 1-7 for making dough

1. Remove dough from the Baking Pan.
2. Select shape variation of your choice.

THIN-CRUST PIZZA

1. Flour hands lightly. Shape dough into a ball. Divide ball in quarters. Press each quarter of dough into greased, 12-in. (30 cm) pizza pan, forming 1-in. (2.5 cm) edge.
2. Brush crust with oil. Cover and let stand 15 minutes.
3. Spoon tomato or pizza sauce over dough, top with cheese and topping of your choice.
4. Bake 25 to 30 minutes at 400°F (200°C) or until cheese gets bubbly and crust is golden Makes four 12-in. (30 cm) pizzas.

THICK-CRUST PIZZA

1. 1 Flour hands lightly. Shape dough into a ball. Divide ball in half. Press each dough into greased, 12-in. (30 cm) pizza pan, forming a high edge.

2-4 Follow steps 2-4 for the Thin-Crust Pizza recipe. Makes two 12-in. (30 cm) pizzas.

CRUSTY ROLLS

Prepare pizza dough with beer.

1. Put dough on lightly floured board, divide into quarters, cut each quarter into 6 pieces.
2. Shape each piece into flattened oval-shaped ball.
3. Dip bottom of dough balls in cornmeal and place on greased baking sheet about 1-1/2-in. (4 cm) apart.
4. Slash tops of rolls with sharp knife or razor blade.
5. Cover dough lightly and allow to rise 30 minutes.
6. Brush rolls with one egg yolk beaten with 1 Tbsp. water.
7. Bake rolls at 400°F (200°C), 15 to 20 minutes.
8. Let cool on rack. Makes 24 rolls.

SOFT PRETZELS

Prepare pizza dough with beer.

1. Put dough on lightly floured board, divide into 8 equal portions.
2. Cut each portion again into 6 equal portions. Roll each piece of dough into pencil-thin line about 20-in. (50 cm) long.
3. To shape into pretzel, pick up ends of line in each hand and curve into circle, crossing end at top.
   
4. Twist ends once and lay down over bottom of circle.
   
5. Place about 1-in. (2.5 cm) apart on well-greased baking sheets. Brush with beaten egg and sprinkle lightly with coarse salt, poppy seeds or sesame seeds.
6. Bake at 400°F (200°C), 10 to 20 minutes.
7. For crispy pretzels, place cooked pretzels in cool oven on ungreased baking sheet. Allow to stand 3 hours or overnight. This process makes pretzels dry and crunchy.
   
8. For soft, chewy pretzels, serve warm from the oven. Serve with mustard. Makes 48 pretzels.

BUTTER-RICH ROLL & BREAD DOUGH

7/8 cup	210ml	Milk
1	50g	Large Egg, Beaten
3-1/3 cups	427g	Bread Fiour
4 Tbsp.	46g	Sugar
1 tsp.	5.6g	Salt
1/4 cup	57g	Butter
1-1/2 tsp.	4.2g	Active Dry Yeast
Egg Glaze: 1	50g	Large Egп, Beaten
4tsp.	18ml	Water
2 tsp.	6g	Rapid Rise Yeast

METHOD
Follow basic steps 1-7 for making dough.

1. Remove dough from the Baking Pan.
2. Choose shaping method.
3. Egg glaze: beat together egg and water. Brush generously over shaped loaves or rolls prior to baking.

CINNAMON-RAISIN ROLLS

Prepare Butter-Rich Roll & Bread Dough.

1. Put dougah on lightly floured board. Divide dough in 3 pieces.
2. Roll each 1/3 into a 8 x 9-in. (20 x 23 cm) rectangle. Spread surface with 1/4 cup butter, thinly sliced.
3. Sprinkle surface with 1 /4 cup brown sugar, 1 tsp. cinnamon. Sprinkle 1 /3 cup raisins over dough.
   
4. Start with 8-in. (20 cm) side and roll dough jelly-roll style, pinch seam to seal. With seam side down, cut in 8 1-in. (2.5 cm) pieces.
5. Place on greased baking sheet 2-in. (5 cm) apart. Cover lightly with damp towel. Allow to rise in warm place until size doubles -- about 40 minutes to 1 hour.
6. Bake at 375°F (190°C), 10 to 15 minutes. Makes 24 rolls.

TRADITIONAL LOAF

Prepare Butter-Rich Roll & Bread Dough.

1. Put dough on lightly floured board. Divide dough in 3 pieces. Shape each piece into loaves.
2. Place in 3 greased 5-1/2 x 3-in. (14 x 8 cm) loaf pans.
3. Brush with egg glaze if desired.
4. Cover dough, allow to rise in warm place until size doubles -- about 40 minutes to 1 hour.
5. Bake at 375°F (190°C), 25 to 35 minutes. Makes 3 loaves.

PAN ROLLS

Prepare Butter-Rich Roll & Bread Dough.

1. Put dough on lightly floured board. Divide dough into equal quarters. Cut each quarter into 6 pieces. Shape each piece into a ball.
2. Place 1 ball in each of 24 greased muffin cups.
3. Brush with egg glaze if desired.
4. Cover dough, allow to rise in warm place until size doubles -- about 40 minutes to 1 hour.
5. Bake at 375°F (190°C), 10 to 20 minutes. Makes 24 rolls.

CINNAMON-RAISIN SWIRL LOAF

Prepare Butter-Rich Roll & Bread Dough.

1. Put dough on lightly floured board. Divide dough in 3 pieces. Shape each piece into 8 x 5-in. (20 x 13 cm) rectangle. Melt 2 Tbsp. butter or margarine. Brush over dough.
2. Sprinkle dough with mixture of 1 /4 cup sugar and 1 tsp. ground cinnamon. Sprinkle 1 /3 cup raisins over dough.
3. Beginning with 5-in. (13 cm) side of dough, roll up jelly roll-style. Seal ends by pinching edges of dough together with fingertips.
4. Place dough in greased 5-1/2 x 3-in. (14 x 8 cm) loaf pan or on large baking sheet.
5. Allow to rise in warm place until size doubles -- about 40 minutes to 1 hour.
6. Bake at 375°F (190°C), 30 to 40 minutes or until golden brown.
7. When loaf is cool, glaze with mixture of 2/3 cup sifted powdered sugar and 1 Tbsp. milk. Makes 3 loaves.

CLOVER LEAF ROLLS

Prepare Butter-Rich Roll & Bread Dough.

1. Put dough on lightly floured board. Divide into quarters. Divide each quarter into 6 pieces. Cut 1-in. each piece into 3 sections. Shape each into ball with palms of hands. Place 3 balls together in each of 24 greased muffin cups.
2. Brush with egg glaze if desired.
3. Cover dough, allow to rise in warm place until size doubles -- about 40 minutes to 1 hour.
4. Bake at 375°F (190°C), 10 to 20 minutes. Makes 24 rolls.

BREAD STICKS

Prepare Butter-Rich Roll & Bread Dough.

1. Put dough on lightly floured board. Divide into 24 equal pieces for 16-in. (40 cm) sticks. Roll each piece of dough into thin 16-in. (40 cm) lines. Arrange lines about 1-in. (2.5 cm) apart on a greased baking sheet. Allow to rise 30 minutes.
2. Brush with 1 beaten egg white and 1 Tbsp. water. Sprinkle with poppy seeds, sesame seeds or coarse salt if desired.
3. Bake at 400°F (200°C), 1 Oto 15 minutes.

JAM COURSE

1,2 Follow steps 1 and 2 for BASIC/ QUICK COURSE

3 Precisely measure ingredients and add them to the Baking Pan.

4,5 Follow steps 4 and 5 for BASIC/ QUICK COURSE

6. Select the JAM course.
   1. Press the SELECT COURSE button to set the arrow to JAM.
   2. Press the START/RESET button.
      

• The Operation Light will turn on and cooking will
• The Display will show the time remaining until completion in 1-minute increments.

7. Remove the Baking Pan.
   1. When the course is done, beeps alert you that the jam is ready and the Operation Light will turn
   2. Press and hold the START /RESET button.
   3. Remove the Baking Pan. Open the Lid and use oven mitts to pull the Baking Pan toward you by grasping the Baking Pan's shorter Flanges. This will unlatch the Baking Pan so you can lift it to remove.

• The Home Bakery, the Baking Pan 1 and the air inside the Home Bakery will be very hot. Please be careful not to burn yourself when opening the Lid.
• Do not place a hot Baking Pan on top of the unit or any heat-sensitive material. Damage to the unit or material may result.

8. Remove the jam.
   Carefully remove the jam from the Baking Pan using a rubber spatula. If the Kneading Blade remains in your jam , use a plastic spoon or rubber spatula to remove the Blade.
   
9. Be sure to unplug after using.
   Do not tug on the Power Cord.

Normally, the jam will thicken with refrigeration.
To make the jam thicker, add 1 package (up to 2 oz. (55 g)) of fruit pectin.

CAKE COURSE

1,2 Follow steps 1 and 2 for BASIC/ QUICK COURSE

3 Precisely measure ingredients and add them to the Baking Pan.

4,5 Follow steps 4 and 5 for BASIC/ QUICK COURSE

6. Select the CAKE course.
   1. Press the SELECT COURSE button to set the arrow () to CAKE.
   2. Press the CRUST CONTROL button to set the arrow() to either "LIGHT", "MEDIUM" or "DARK" to choose the crust you want.
   3. Press the START/RESET button.

• The Operation Light will turn on and the first process is shown (i.e. KNEAD).

4. 11 minutes after pressing the START/RESET button, the Home Bakery will beep and ADD will flash in the Display for 5 minutes. Open the Lid and entl dislod e any flour that is left on the bakin an wall with a rubber ~ Add the appropriate ingredients according to the recipe. Beware of moving Kneading Blades when working with the Baking Pan during operation.

• As the process continues, the indication in the Display advances from KNEAD, then to BAKE.
• The Display will show the time remaining until completion in 1-minute increments.
  

7. Remove the Baking Pan.
   1. When baking is complete, beeps alert you that the cake is ready and the Operation Light will turn off.
   2. Press and hold the START/RESET button.
   3. Remove the Baking Pan. Open the Lid and use oven mitts to pull the Baking Pan toward you by grasping the Baking Pan's shorter Flanges. This will unlatch the Baking Pan so you can lift it to remove.
      

• The Home Bakery, the Baking Pan and the air inside the Home Bakery will be very hot. Please be careful not to burn yourself when opening the Lid.
• Do not place a hot Baking Pan on top of the unit or any heat-sensitive material. Damage to the unit or material may result.

8. Remove the cake.
   Turn the Baking Pan over and shake the cake out. If the Kneading Blade remains in the bottom of your cake, allow the cake to cool then use a plastic spoon or rubber spatula to remove the Blade. Please be careful when removing the cake from the removing the Baking Pan for it may crumble or break.
   
9. Be sure to unplug after using.
   Do not tug on the Power Cord.

CAKE VARIATIONS

Please use a nested measuring cup that is 8 oz. (240 ml) per cup.

SOUR DOUGH STARTER COURSE

What is Sour dough starter?
Sour dough starter is a mixture of flour, water, sugar and natural leaven. This batter is one in which both yeast and bacteria grow in a perfectly balanced condition. The yeast actually helps and feed the lactobacilli organism. In other words, Sour dough is a traditional form of the original "leaven" for bread.

Please use a nested measuring cup that is 8 oz. (240 ml) per cup.

1-5 Follow steps 1-5 for BASIC/ QUICK COURSE

6. Select the desired course.
   1. Press the SELECT COURSE button to set the arrow () to SOUR DOUGH STARTER.
   2. Press the START/RESET button.

• The Operation Light will turn on and the first cycle is shown (i.e PREHEAT).
• As the process continues, the indication advances from PREHEAT, KNEAD, then to RISE.
• The Display will show the time remaining until completion in 1-minute increments.
  

7. Beeps tell you the starter is done.
   1. When the course is done, beeps alert you that the starter is ready and the Operation Light will turn off.
   2. Press and hold the START/RESET
      

LIGHT SOUR DOUGH BREAD

Add the following ingredients to the Starter.

3 Tbsp.	42ml	Apple Cider Vinegar
2 Tbsp.	28ml	Lemon Juice
3 cups	384g	Bread Flour
2 Tbsp.	23g	Sugar
1-1/2 tsp.	8.4g	Salt
2 tsp.	5.6g	Active Dry Yeast

1. Add additional ingredients and bake. To make LIGHT SOUR DOUGH BREAD with your sour dough starter, remove the Baking Pan, add the additional ingredients to the starter, and bake the bread using the BASIC course.

SOUR DOUGH STARTER VARIATIONS

TRADITIONAL SOUR DOUGH BREAD

When the Starter becomes active, add the following ingredients to the Baking Pan.

1. Follow steps 1-7 for SOUR DOUGH STARTER to prepare the starter.
2. Remove the Baking Pan with the starter and keep at room temperature for 7-10 days.
   1. Cover the Baking Pan with plastic wrap and puncture several holes with a fork.
   2. To ensure that the temperature is as steady as possible, wrap the Baking Pan with a towel.

• In colder areas, we recommend using the 24 hour RISE function in the HOME MADE course to keep the Starter at the optimum temperature. Please be sure to cover the Baking Pan with plastic wrap and puncture several holes before placing in the Home Bakery.

3. Stir the starter 2-3 times every day.

3. Prepare the Starter for baking.
   When the Starter looks ready in about 7-10 days, feed the Starter 1 tsp. of sugar and 2 Tbsp. of bread flour and mix lightly. In about an hour, you will see bubbles on the surface that indicate that the Starter is active.
4. Add additional ingredients and bake.
   Add the additional ingredients to the starter, and bake the bread using the BASIC course.

Note

• Both sour dough starter and bread are very sensitive to the environment. Baking results may vary depending on the season and location.
• Try to keep the area and the Baking Pan as clean as possible while the Starter is leavening.
• When leavening for more than 10 days, feed the Starter with 1 tsp. of sugar and 2 Tbsp. of bread flour once every 3-4 days.
• To bake another bread while the starter is leavening, transfer the Starter into a non-corrosive bowl (we recommend glass, ceramic or stainless) and cover with a plastic wrap with holes.

HOME MADE COURSE

• Other courses have each cycle time preprogrammed and does not allow any changes to be made to rising or baking times. The HOME MADE course allows you to program each of the cycles to adapt better to your favorite bread recipes.

1-5 Follow steps 1-5 for BASIC/ QUICK COURSE

6. Program the time for each cycle.
   1. Press the SELECT COURSE button to select one of the 3 HOME MADE memories.
   2. Press the CYCLE button to display the PREHEAT cycle.
   3. To change the time of the cycle, press the TIME button. (The time display flashes. To reset, press the START/RESET button.) The time will advance in 1-minute increments. Press the CYCLE button to set that time.
   • The factory default setting for HOME MADE is ALL OFF.
   4. Press the CYCLE button again to display the next cycle. Use the TIME button to set the time, and then press the CYCLE button to set that time. Continue step 4 to program all cycles. (Refer to the table for the maximum programmable time of each cycle.)

• The length for KEEP WARM is preset to 60 minutes, and can only be turned on or off.

5. After all the cycle times are set, press the START/RESET button to check the total time of your setting. Press the START/RESET button again to begin operation. Make sure that the Operation Light turns on.

• To program other HOME MADE courses, use the SELECT COURSE button to select MEMORY 2 or 3 and repeat the process.
  

7-9 Follow steps 7-9 for BASIC/ QUICK COURSE

• EXPLANATION OF EACH CYCLE:

PREHEAT	OFF, 1-30 min. Stabilizing the temperature of ingredients.	RISE2	OFF, 1 min.- 2 hrs. Dou2h rises after steam is released (about 82.4°F (28 C)).
KNEAD	OFF, 1-30 min. Bread dough making. At a cycle time of less than 3 minutes, this process includes only kneading. For cycle time of more than 5 minutes, beeps will sound to indicate the time to add ingredients.	RISE3	OFF, 1 min.- 2 hrs. Dough rises after formed into a ball (about 100.4°F (38°C)).
		BAKE	OFF, 1 - 70 min. Baking (about 254 - 290°F (123 - 143°C)). 3 shades, LIGHT, MEDIUM or DARK.
RISE1	OFF, 1 min.- 24 hrs. Dough rises (about 82.4°F (28°C)).	KEEP WARM	OFF or 60 min. The baked bread is kept warm (about 194°F (90°C)).

*Some settings of the HOME MADE setting are different from the BASIC setting.

To cancel a cycle during that cycle...

1. Press the TIME button to display the ongoing cycle and the remaining time. (After 5 seconds have passed, the display automatically returns to the original state.)
   
2. While the remaining time is displayed, you can cancel the current cycle and move on to the next cycle.

• Holding down the CYCLE button slightly longer while the time display is flashing completes this process. After two seconds, the display will show time remaining until the bread is ready, resuming operation.
  

1. Unplug the Power Cord from the outlet.
2. Plug the Power Cord into the outlet while holding down the CYCLE button. The HOME MADE memory is erased and reset. Please keep in mind that by resetting the memory, all settings will be erased.
   

• Precautions when using recipes not included in this book: Please note that we are not responsible for any baking or jam results using ingredients, or amounts which are not listed. (This also applies to the HOME MADE course where you can change the baking cycle time to your preference.)

• Be sure not to place an excessive load on the motor as this may cause unit damage, especially when
  * you decrease the amount of water.
  * you increase the amount of flour.
  * you add big or hard ingredients, etc.

To use the Timer, please see "HOW TO USE THE TIMER"

HOME MADE VARIATIONS

Please use a nested measuring cup that is 8 oz. (240 ml) per cup.

• The suggested time cycle for CRUSTY FRENCH is as follows

PREHEAT	KNEAD	RISE1	RISE2	RISE3	BAKE	KEEP WARM
22	18	45	1:25	OFF	1:10	1:00

• The top of the CRUSTY FRENCH may not turn out as smooth as other breads. If the top of the CRUSTY FRENCH falls, try reducing the amount of water by 1 Tbsp. If the bread does not rise high enough, try increasing the amount of yeast, or use Rapid Rise Yeast.

1. Combine ingredients and mix well.
   In a large bowl, combine all ingredients except for glaze and mix well. Remove Kneading Blades from Baking Pan and press meat mixture into the Baking Pan. Insert the Baking Pan into the unit and close the lid.
2. Prepare Glaze.
   In a small bowl, combine glaze ingredients and set aside.
3. Bake in the Home Bakery.
   1. Select the HOME MADE (1, 2 or 3) course.
   2. Press the CYCLE button, turning OFF all cycles (Preheat, Knead and Rise cycles).
   3. Select the Bake cycle. Press and hold the TIME button until the Display shows 1 press the CYCLE button twice to record this setting.
   4. Press the START/RESET button twice to begin the baking cycle.
   5. Verify that the Operation Light is turned on. Baking time is 1 hour and 10 minutes.
   6. 30 minutes prior to the end of baking time, open the Lid and pour the glaze mixture on top of the meatloaf. Close the Lid and continue baking.
   7. Once baking is completed, allow the meatloaf to cool slightly, drain juices and remove from the Baking Pan. Slice and serve.

• The suggested time cycle for MEATLOAF MIRACLE is as follows :

PREHEAT	KNEAD	RISE1	RISE2	RISE3	BAKE	KEEP WARM
OFF	OFF	OFF	OFF	OFF	1:10	OFF

CLEANING & STORAGE

To avoid electrical shock, first unplug the Home Bakery and allow it to cool before cleaning.

ABNORMAL CONDITIONS

QUESTIONS AND ANSWERS

Q1 Why is the crust of the Basic Bread harder?
A 1 The Basic Bread course is programmed to provide For a softer crust, store your bread in a plastic bag after it has cooled down to body temperature.

Q2 Why do the loaves sometimes vary in height and shape?
A2 Breads are very sensitive to its environment such as room temperature, weather, humidity, altitude, use of the Timer and fluctuations in household current. The bread shape can also be affected if fresh ingredients are not used or measured incorrectly. Please see ''TIPS FOR SUCCESSFUL BAKING" for further information.

Q3 How do the loaves vary in shape depending on the season?
A3 During summer, loaves may sometimes rise too high or collapse, causing a dent in the middle. During winter, you may have trouble getting the bread to rise. This may be solved by keeping the water temperature at about 68°F (20°c).

Q4 Why does flour occasionally stick to the side of the bread?
A4 During the initial mixing period, small amounts of flour may sometimes stick to the sides of the Baking Pan and baked onto the sides of the loaf. If this happens, scrape off that portion of the outer crust with a sharp knife.

Q5 Why does flour occasionally stick to the side of the cake baked using the CAKE course?
A5 You may not have added the ingredients in the order When the add beeps sound and it's time to add additional ingredients, be sure to remove flour that remains on the sides of the Baking Pan using a rubber spatula.

Q6 Why is the dough sometimes very sticky and difficult to work with?
A6 Dough may sometimes be sticky (or too wet) depending on the room and water temperatures. Try using colder water when making the dough and dust the kneading surface and your hands with flour more frequently. If adding flour does not help, try reducing the amount of water by 1~2 Tbsp.

Q7 Why is my croissant sometimes not as flaky?
A7 Butter may not fold into the dough well to form the flaky texture if the dough is not refrigerated well. Place the dough in the refrigerator to cool prior to folding in the butter.

Q8 Why does the top of the loaf sometimes look torn?
A8 Sometimes the dough rises too well, and the top of the loaf looks torn. However, the loaf will have a very soft texture.

Q9 Can I make breads using eggs in the Home Bakery?
A9 Yes. Reduce the amount of water and replace with Put the eggs in the Measuring Cup first; then add water to measure accurately. Do not use the Timer function when using eggs as they may spoil.

Q10 Can I use this Home Bakery for favorite bread recipes found in other cookbooks?
A 10 The accompanying recipes were specifically created for this Home Bakery; results may vary when using any other recipes. We recommend you use the recipes in this book whenever possible.

Q11 Why cannot the Timer be set for more than 13 hours?
A 11 Ingredients may spoil and affect the quality of the dough if left out for an extended period. The Timer on the Home Bakery is set to the maximum of 13 hours for the best taste and performance.

Q12 Why does the bread sometimes have a strange odor?
A 12 Too much active dry yeast or un-fresh ingredients (especially flour and water) may cause odors. Always measure ingredients accurately and use fresh ingredients for best results.

Q13 May I use home-ground or home-milled flour?
A 13 Depending on how coarsely ground the home-milled flour is, results may not be satisfactory. We recommend using a blend of home-ground flour and regular bread flour for best results. When milling flour, do not grind the flour too coarse as it may damage the Baking Pan.

Q14 Why do not the additional ingredients such as raisins and nuts mix into the dough well?
A14 Separate ingredients that may stick together (raisins and other fruits) before adding. Also add ingredients little by little to incorporate into the dough better.

Q15 Why is my whole wheat bread shorter than regular white bread?
A 15 Whole wheat flour does not rise as well as bread Especially 100% whole wheat breads turn out shorter and smaller than regular white bread.

TROUBLESHOOTING GUIDE

This guide was created to help you through any difficulties you may encounter as you learn to use your Home Bakery. Bread is very sensitive to its environment, so be patient, and consult this guide. Also please feel free to contact ZOJIRUSHI Customer Service toll-free for additional help.

1. Consult the chart below. First, adjust the yeast.
2. If adjusting the yeast does not solve the problem, next, make adjustments to liquids.
3. If the loaf is still not acceptable, make adjustments to dry ingredients.
4. Also see the chart below and check the condition of your ingredients and the unit.
   ZOJIRUSHI Customer Service: 1-800-733-6270

		Loaf rises then falls.	Loaf rises too high.	Loaf does not rise high enough.	Loaf is short and heavy.	High altitude adjustments.
MEASUREMENTS	Yeast	Decrease 1/4~1/2 tsp.	Decrease 1/4~1/2 tsp.	Increase 1/4~1/2 tsp.		Decrease 1/4~1/2 tsp.
	Liquids (Water or Milk)	Decrease 1~2Tbsp.	Decrease 1~2 Tbsp.	Increase 1~2Tbsp.		Decrease 1~2Tbsp.
	Flour	Increase 1~2Tbsp.	Decrease 1~2 Tbsp.
	Salt	Increase 1/4 tsp.	Increase 1/4 tsp.	Decrease 1/4 tsp.
	Sugar or Honey		Decrease 1/2 tsp.	Increase 1/2 tsp.		Decrease 1/2 tsp.
INGREDIENTS	Liquid may be too hot.
	Flour may not be fresh.
	Type of flour used may be wrong.
	Yeast may not have been added.
	Yeast may not be fresh.
	Incorrect yeast may have been used.
UNIT	Unit may be unplugged or an electrical failure may have occurred.

For BASIC Course Only:

Problem	Cause/ Remedy
Loaf does not rise high enough.	Try using 2 tsp. of Rapid Rise Yeast instead of Active Dry Yeast, or raise the room temperature. For QUICK course, trv raisino the water temperature to 86°F (30°C).
Loaf rises too high.	Try using cold water at 40°F (5°C), or lower the room temperature.
Top of the loaf cracks.	Try raising the water temperature to 86°F (30°C), or increase the amount of water by 1 Tbsp.
Bottom of the loaf is burnt.	Try raising the room temperature.
Loaf is too dark.	Try increasing the amount of water, raise the water temperature to 86°F (30°C), or raise the room temperature. Remove the bread from the Baking Pan immediately after completion.

Other Difficulties:

Problem	Cause/Remedy
Crust is too light.	Increase the amount of sugar or honey by 1/2 tsp. , and make sure the correct Course was selected.
Loaf is undercooked.	Make sure the unit is not unplugged, and that an electrical failure did not occur. Also make sure the correct Course was selected.
Loaf is too dark.	Decrease the amount of sugar or honey by 1/2 tsp., and make sure the correct Course
Ingredients are not mixed properly.	was selected. Remove the bread from the Bakino Pan immediately after completion. Make sure that the Baking Pan is set properly in the unit, and that the Kneading Blades are installed correctly.

SPECIFICATIONS

Power consumption: Heater: 600W
Power consumption: Motor: 1 00W
Power supply: 120V, 60Hz
Dimensions: 17"x10"x12"(43x25x30 cm)
Weight: 17 lbs.(7.8 kg)

WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE FOLLOWED, INCLUDING THE FOLLOWING:

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.
3. To protect against electrical shock, do not immerse cord, plug, or baking machine in water or other liquid.
4. Close supervision is necessary when the appliance is used by or near children.
5. Unplug the power cord when the appliance is not in use, or before cleaning. Allow to cool before putting on or taking off any parts, and before cleaning the appliance.
6. Do not use or operate the appliance with a damaged cord or plug, or after the appliance malfunctions, or has been damaged in any manner. Return the appliance to the nearest authorized service facility or dealer for examination, repair, or adjustment.
7. The use of accessory attachments not recommended or sold by the appliance manufacturer may cause injuries.
8. Do not use outdoors.
9. Do not let the power cord hang over the edge of a table or counter, or touch hot surfaces.
10. Do not place the appliance on or near heat sources such as gas or electric stoves, ovens, or burners.
11. Extreme caution must be given when moving the appliance containing hot contents or liquids.
12. Always attach plug to appliance first, then plug cord into the wall outlet. To disconnect, press RESET and remove plug from wall outlet. Never pull on cord.
13. Do not use the appliance for other than intended or specified purposes.
14. Avoid moving parts.
15. Use only an electrical outlet rated at 15 amperes or more.
16. Use only 120-VOLT AC electrical current.
17. Do not scratch, damage, modify, forcefully bend, pull, twist, or fold the power cord.
18. Do not place the appliance on unstable surfaces or on surfaces that are vulnerable to heat.

SAVE THESE INSTRUCTIONS
THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY.

Note

1. A short power cord is provided to reduce the risk resulting from becoming entangled in or tripping over a long cord.
2. Extension cords are available and may be used if care is exercised in their use.
3. When an extension cord is used:
   1. the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance, and
   2. the longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally.

This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

ZOJIRUSHI AMERICA CORPORATION
TEL: 1-800-733-6270
www.zojirushi.com

Documents / Resources

References

• Zojirushi.com

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