Related Manuals for Zojirushi BBCC-Q10
Summary of Contents for Zojirushi BBCC-Q10
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Page 1: Table Of Contents
BBCC – Q10 CONTENTS Important Safeguards Specifications Descriptions of Parts Control Panel Settings Length of Cycles LET’S START BAKING • Basic Bread • Quick Baking • Whole Grain • Dough Using the Timer Cleaning the Machine and Baking Pan Storing the Home Bakery Junior Questions and Answers Recipe Table of Contents... -
Page 2: Important Safeguards
IMPORTANT SAFEGUARDS/SPECIFICATIONS Important WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE FOLLOWED, INCLUDING THE FOLLOWING: Safeguards Specifications 1. Read all the 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: Descriptions Of Parts
DESCRIPTION OF PARTS Kneading Blade Baking Pan Discription of Parts Viewing Window Inside of the Oven Accessories Steam Vent Handle Front Panel Power Supply Cord Plug Inside of the Oven Accessories Measuring Cup: Is for measuring liquids only; filled to the brim it Temperature Sencor measures 1 cup. -
Page 4: Control Panel Settings
CONTROL PANEL SETTINGS / LENGTH OF CYCLES Control Panel Settings Length of Cycles Each key should be pressed firmly until a "beep" sound is heard. 1 OPERATION LIGHT - This light illuminates when the Bakery is in operation. 2 START/RESET key – Press this key to start or to cancel a process. To RESET, press and hold the key about 1 sec. -
Page 5: Basic Bread
BASIC BREAD 6. Make sure that the "Basic Bread" course is 1. Open the lid and turn the baking pan to the Basic Bread "OPEN" direction. Then remove the baking pan selected and press the CRUST CONTROL key to by pulling up on the handle. select either "LIGHT", "MEDIUM", or "DARK."... -
Page 6: Quick Baking
QUICK BAKING 1. Open the lid and turn the baking pan to the 6. Starting Quick Baking "OPEN" direction. Then remove the baking pan 1) Press the SELECT COURSE key and select by pulling up on the handle. the QUICK BAKING setting. 2) Press the CRUST CONTROL key to select either "LIGHT", "MEDIUM", or "DARK."... -
Page 7: Whole Grain
WHOLE GRAIN 1. Open the lid and turn the baking pan to the 6. Starting Whole Grain "OPEN" direction. Then remove the baking pan 1) Press the SELECT COURSE key and select by pulling up on the handle. the WHOLE GRAIN setting. 2) Press the START key. -
Page 8: Dough
DOUGH 5. Close the lid, and plug in the unit. 3:50 will start 1. Open the lid and turn the baking pan to the Dough "OPEN" direction. Then remove the baking pan blinking. It will stop blinking when the START by pulling up on the handle. -
Page 9: Using The Timer
USING THE TIMER Using the Timer The TIMER can be used for the BASIC BREAD or WHOLE GRAIN settings. The completion time, the time when the bread will be ready can be set in units of 10 minutes starting from 4.5 hours to 13 hours. -
Page 10: Cleaning The Machine And Baking Pan
CLEANING THE MACHINE AND BAKING PAN Since dust and crumbs left inside the unit may cause scorching or uneven baking with the next use, be Cleaning the sure to clean the machine and the baking pan each time you use the HOME BAKERY JUNIOR. Do not Machine and immerse the HOME BAKERY JUNIOR or the baking pan in water or any other liquids. -
Page 11: Questions And Answers
QUESTIONS AND ANSWERS Q1: Why do the height and shape of my bread loaves differ from time to time? Questions & A1: The height and shape of the bread is affected by room temperature, weather, humidity, altitude, use Answers of the timer, and fluctuations in household current. The outcome of your bread may be affected if fresh ingredients are not used or if the ingredients were not measured correctly. -
Page 12: Recipe Table Of Contents
RECIPE TABLE OF CONTENTS Recipe TABLE OF CONTENTS Introduction Table of Contents The "Secret" Ingredients for Success Tips on Using your Bread Machine Yeast Bread Creating your Own Yeast Bread Tips on Dark Bread Special Glazes for Yeast Bread Measuring Ingredients Yeast Bread Basic Bread Course 100% Whole Wheat Bread... -
Page 13: Introduction
INTRODUCTION THE "SECRET" INGREDIENTS FOR SUCCESS If baking bread has always been a mystery to you, you’ll be pleasantly surprised to find how easily the Introduction Home Bakery Junior can make you a great baker! The recipes outlined in this book have been carefully tested, but there are few tips we’d like to pass on to you to insure success every time. -
Page 14: Tips On Using Your Bread Machine
Bakery Junior, it’s all possible with the easy recipes in this chapter. Creating your Own Yeast Breads With the Home Bakery Junior by Zojirushi, even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All themystery and hard work is gone. Inside this talented machine with a computer brain, the dough is mixed, kneaded , proofed, and baked without you. -
Page 15: Tips On Dark Bread
Liquid measuring cups are usually made of transparent glass or plastic with the line marking the gradations. The Zojirushi Home Bakery Junior comes equipped with a measuring cup and spoon. USE THE MEASURING CUP FOR LIQUIDS ONLY: it measures up to 1 cup when filled to the very brim. The measuring spoon has a small and large side. -
Page 16: Measuring Ingredients
Be sure to level off the same way. Liquid Ingredients: Standard liquid measuring cup Zojirushi liquid measuring cup The liquid should be poured into the cup while the cup is placed on a flat surface and measured at eye level. -
Page 17: Yeast Bread
YEAST BREAD BASIC WHITE BREAD BASIC WHITE BREAD Yeast Bread 3/4 cups Water 7/8 cup Water 1 Tbsp. Butter 1 Tbsp. Butter 1-1/2 Tbsp. Sugar 1 Tbsp. Sugar 1/2 tsp. Salt 1/2 tsp. Salt 2 cups + 2 Tbsp. Bread Flour 1-3/4 cups Bread Flour 1 Tbsp. -
Page 18: Irish Soda Bread
YEAST BREAD IRISH SODA BREAD RAISIN BREAD Yeast Bread 3/4 cup Water 3/4 cup Water 1 Tbsp. Butter 1 Tbsp. Butter Irish Soda Bread 1 Tbsp. Sugar 1 Tbsp. Sugar 1/2 tsp. Salt 1/2 tsp. Salt 2 cups + 2 Tbsp. Bread Flour 2 cups + 2 Tbsp. -
Page 19: Seven Grain Bread
YEAST BREAD SEVEN-GRAIN BREAD HEARTY OATMEAL LOAF Yeast Bread 7/8 cup Water 3/4 cup Water 1 Tbsp. Butter 1 Tbsp. Butter 1-1/2 Tbsp. Sugar 1-1/2 Tbsp. Sugar Seven-Grain Bread 1/2 tsp. Salt 1/2 tsp. Salt 2-1/4 cups Bread Flour 2 cups + 2 Tbsp. Bread Flour 1 Tbsp. -
Page 20: Pumpernickel Bread
YEAST BREAD PUMPERNICKEL BREAD LIGHT RYE BREAD Yeast Bread 7/8 cup Water 7/8 cup Water 1-1/2 Tbsp. Vegetable Oil 1 Tbsp. Butter 1-1/2 Tbsp. Molasses 1 Tbsp. Sugar Pumpernickel Bread 1/2 tsp. Salt 1/2 tsp. Salt 1-1/3 cups Bread Flour 2 cups + 2 Tbsp. -
Page 21: Russian Kulich
YEAST BREAD COCONUT BREAD RUSSIAN KULICH Yeast Bread 7/8 cup Milk 1/2 cup + 2 Tbsp. Milk 1 Tbsp. Butter 2/3 tsp. Almond Extract 1-1/2 Tbsp. Sugar Russian Kulich Large Egg 1/2 tsp. Salt 1 Tbsp. Butter 2/3 tsp. Coconut Extract 1-1/2 Tbsp. -
Page 22: Sweet Bread
YEAST BREAD SWEET BREAD ITALIAN WHEAT BREAD Yeast Bread 1/2 cup + 3 Tbsp. Milk 7/8 cup Water Large Egg 1 Tbsp. Olive Oil 1 Tbsp. Butter 1 Tbsp. Sugar Sweet Bread 1-1/2 Tbsp. Sugar 1/2 tsp. Salt 1/2 tsp. Salt 1-1/3 cups Bread Flour... -
Page 23: Fat Free Apple Oat Bread
YEAST BREAD FAT FREE APPLE OAT BREAD FAT FREE BASIC WHEAT BREAD Yeast Bread 1 cup Apple Juice 7/8 cup Water 1-1/2 tsp. Sugar 1 Tbsp. Sugar Fat Free Apple 1/3 tsp. Salt 1/2 tsp. Salt Oat Bread 2-1/2 cups Bread Flour 1-3/4 cups Bread Flour 1/3 cup Oats... -
Page 24: Doughs
DOUGHS CROISSANTS Croissants 1 cup Water Large Egg 2 tsp. Active Dry Yeast 3 cups Bread Flour 1-1/3 cups Butter, Softened 4 Tbsp. Butter 1 cup All Purpose Flour Egg Glaze: 4 Tbsp. Sugar 1 tsp. Salt 4 Tbsp. Dry Milk Medium Egg, beaten 2 tsp. -
Page 25: Croissants
DOUGHS Croissants 1. Roll dough into 13 X 9 inch rectangle on a 2. Fold dough into thirds and repeat step 4 twice lightly floured surface. Using about 7 Tbsp. prevent sticking. Cover securely with plastic softened butter. Butter 2/3 of the dough while wrap andplace in the refrigerator for 1 to 2 leaving 1/3 of the dough unbuttered. -
Page 26: Pizza Dough
DOUGHS TRADITIONAL PIZZA DOUGH PIZZA DOUGH WITH BEER Traditional 1 cup Water 1 cup Flat Beer Pizza Dough 1 Tbsp. Olive Oil 1 Tbsp. Butter 1 Tbsp. Sugar 2 Tbsp. Sugar Pizza Dough 1 tsp. Salt 1 tsp. Salt 2-1/2 cups Bread Flour 2-1/2 cups All Purpose Flour with Butter 1 tsp. -
Page 27: Soft Pretzels
DOUGHS SOFT PRETZELS Soft Pretzels Prepare Pizza Dough with Beer recipe. 1. Turn dough onto 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. -
Page 28: Butter-Rich Roll & Bread Dough
DOUGHS BUTTER-RICH ROLL & BREAD DOUGH Butter-Rich Roll 1/2 tsp. Salt Egg Glaze: 2/3 cups Water & Bread Dough 2-1/4 cups Bread Flour Egg, beaten 1/4 cup Butter 2 Tbsp. Dry Milk 2 tsp. Water 3 Tbsp. Sugar Traditional Loaf 1 tsp. -
Page 29: Cinnamon-Raisin Swirl Loaf
DOUGHS Cinnamon-Raisin CINNAMON-RAISIN ROLLS CINNAMON-RAISIN SWIRL LOAF Rolls Prepare Butter-Rich Roll & Bread Dough. Prepare Butter-Rich Roll & Bread Dough. 1. Turn dough onto lightly floured board. Divide 1. On a lightly floured surface, roll a quarter of dough in half. the dough into a 8 X 5 inch rectangle. -
Page 30: Troubleshooting Guide
TROUBLESHOOTING GUIDE This Troubleshooting Guide was created to help you through any difficulties you may encounter as you learn to use your new Zojirushi Home Bakery Junior. Be patient. If, at first, the results of your baking are not completely satisfactory, please consult this guide. In most cases, you will find the solution, as well as the answers to any question you may have.