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Toastmaster TBR15 Use And Care Manual

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Bread Maker
USE AND CARE GUIDE
MODELS TBR15 AND TBR15CAN

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  Summary of Contents for Toastmaster TBR15

  • Page 1 Bread Maker USE AND CARE GUIDE MODELS TBR15 AND TBR15CAN...
  • Page 2: Table Of Contents

    Table Of Contents Important Safeguards ............. . 2 Before Your First Use .
  • Page 3: Important Safeguards

    Polarized Plug (Model TBR15) The model TBR15 appliance has a polarized plug, (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug.
  • Page 4: Before Your First Use

    Grounded 3-Conductor Plug (Model TBR15CAN) The model TBR15CAN appliance is equipped with a grounded-type 3-wire cord (3-prong plug). This plug will only fit into an electrical outlet made for a 3-prong plug. This is a safety feature. If the plug should fail to fit the outlet, contact an electrician to replace the obsolete outlet.
  • Page 5: Bread Maker Introduction

    Bread Maker Introduction PARTS Lid (P/N 21929) Lid Handle Bread Pan Handle Bread Pan (P/N 21930) Drive Shaft Baking Chamber (inside pan) (rotates kneading blade) Control Panel Exhausts Power Supply Cord Power Plug Kneading Blade (fits on drive shaft) (P/N 21495) The illustrations in this use and care guide are for informational purposes only.
  • Page 6: Control Panel

    Control Panel NOTE: When using the touchpad controls, be sure to press the pad until you hear a beep. NOTE: When a bread maker is packaged for shipment, a clear plastic film is placed over the control panel; carefully peel it off. DISPLAY Indicates the Program number selected, 1 to 8.
  • Page 7: Features

    Features PROGRAM SELECT The control panel will let you choose different program and crust color for some programs. All programs except QUICK BREAD, DOUGH and BAKE contain a beep to check the dough ball, to add additional ingredients (i.e., raisins, nuts, and spices) or to stir ingredients. BASIC .
  • Page 8: Program Specifications Chart

    Program Specifications Chart (approximate times) Process Display Final Keep Total Delay Knead Rise time for Knead Rise Rest Rise Bake Warm Program Time Timer Min. Min. beep** Min. Min. Sec. Min. Min. Min. BASIC 3:00 13:00 2:25 WHOLE WHEAT 3:40 13:00 3:00 FRENCH...
  • Page 9: Helpful Hints For Bread And Dough

    Helpful Hints for Bread and Dough We recommend that you read the following information before you shop for your ingredients. Your bread maker will bake up to a 1 ⁄ pound loaf of fresh bread containing 3-4 cups of flour. All ingredients except liquids must be at room temperature and liquids should be approximately 80°F/27°C (baby bottle temperature).
  • Page 10: Ingredients

    If at the end of the 10 minutes the yeast has multiplied to the 1 cup mark, it is very active. The yeast mixture may be used in your Toastmaster Bread Maker in a recipe that calls for 2 ⁄...
  • Page 11 When kneaded, gluten becomes elastic and gives the bread better structure. In contrast, all-purpose flour, milled from a combination of soft and hard wheat, becomes elastic too easily for use in a bread maker and quickly loses its ability to stretch well. As a result, bread made from all-purpose flour will be smaller and more dense.
  • Page 12: Substitutes

    Salt: Regulates Yeast Activity Salt is necessary to control the activity of yeast, causing it to work slowly and steadily. Without salt, yeast acts too rapidly. Salt also strengthens the structure of the dough. If too little or no salt is used, the bread will rise rapidly and then fall.
  • Page 13: Bread Mixes And Other Cook Books

    Because the dough is not room temperature, you will find it takes longer than usual to rise. Bake according to recipe instructions. If additional assistance is needed, expert help is available from Toastmaster ® (1-800-947-3744) or from RED STAR ®...
  • Page 14: Programming

    Programming PROGRAMMING BREAD MAKER PROGRAMS The following are the general steps for using the bread maker. Depending on the program or recipe that you choose, some steps may not apply or there may be additional steps. Refer to the BASIC Breads, FAST BAKE ™...
  • Page 15 Insert bread pan and push down on rim until it snaps securely into place. Fold handle down. • If the pan does not snap securely into place, remove bread pan. Wearing oven mitts, place fingers behind bread pan clips and gently pull away from oven wall. Insert bread pan again.
  • Page 16 The beeper will sound when the bread is done. Press the START/STOP button and hold it until you hear a beep. Hold the lid open while you remove the bread pan using oven mitts. If you do not stop the unit and remove the bread, it will automatically go into the keep warm process on all programs except for DOUGH.
  • Page 17: Programming Delay Timer

    Programming Delay Timer The delay timer can be set to delay bread making up to 13 hours. At the selected time, delicious bread will be ready. The delay works for all programs except FAST BAKE ™ , DOUGH and BAKE. Add all ingredients to the bread pan in the order listed.
  • Page 18: Recipes

    Recipes Breads . . . As Easy As 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Refer to the Helpful Hints for Bread and Dough for measuring information. Place the bread pan in the bread maker. 2.
  • Page 19: Bread Recipes

    Bread Recipes We suggest starting your bread baking with this White Bread recipe. Follow each step carefully. These steps have been written to eliminate the most common errors in bread maker baking and may be helpful for any recipe. White Bread 1.0 lb.
  • Page 20 13. If bread loaf does not easily release from pan, allow it to sit on a heat resistant surface 5 minutes, then remove. When the bread has completely cooled, approximately 1 hour, store in an air tight container. 14. UNPLUG UNIT BEFORE CLEANING. DO NOT IMMERSE THE BREAD PAN IN WATER, see CLEANING AND STORING.
  • Page 21: Rye Bread

    Rye Bread 1.0 lb. loaf 1.5 lb. loaf Water 80°F/27°C ⁄ 1 cup 4 tsp 2 TBL Caraway Seeds 2 tsp 1 TBL Brown Sugar 4 tsp 2 TBL Salt 1 tsp ⁄ Bread Flour ⁄ cups 2 cups Medium Rye Flour ⁄...
  • Page 22: Italian Herb Bread

    Cheese and Cracked Pepper Bread 1.0 lb. loaf 1.5 lb. loaf Water 80°F/27°C ⁄ 1 cup Feta Cheese, room temperature ⁄ ⁄ Dry Milk 4 tsp 2 TBL Salt ⁄ 1 tsp Sugar 1 TBL 2 TBL Cracked Black Pepper 2 tsp 1 TBL Bread Flour...
  • Page 23: French Bread

    Sunflower and Sesame Seed Bread 1.0 lb. loaf 1.5 lb. loaf Egg room temperature plus enough Water 80°F/27°C to equal ⁄ 1 cup ⁄ 2 TBL Molasses 2 tsp 1 TBL Sugar 2 tsp 1 TBL Salt 1 tsp ⁄ Bread Flour ⁄...
  • Page 24: Shredded Wheat Bread

    Shredded Wheat Bread 1.0 lb. loaf 1.5 lb. loaf Egg, room temperature plus enough Water 80°F/27°C to equal ⁄ cup + 1 TBL 1 cup + 1 TBL 2 TBL 3 TBL Molasses 2 TBL 3 TBL Salt 1 tsp ⁄...
  • Page 25: Pumpernickel Bread

    Pumpernickel Bread 1.0 lb. loaf 1.5 lb. loaf Water 80°F/27°C ⁄ 1 cup 1 TBL 4 tsp Molasses 1 TBL 4 tsp Sugar 1 TBL 4 tsp Salt 1 tsp ⁄ Medium Rye Flour ⁄ ⁄ Whole Wheat Flour ⁄ 1 cup Bread Flour ⁄...
  • Page 26 Cranberry Walnut Bread 1.0 lb. loaf 1.5 lb. loaf Egg(s), room temperature plus enough Milk 80°F/27°C to equal ⁄ 1 cup Butter, room temperature 3 TBL ⁄ Sugar 3 TBL ⁄ Salt 1 tsp ⁄ Lemon Peel ⁄ ⁄ Bread Flour ⁄...
  • Page 27 Rich Sweet Bread 1.0 lb. loaf 1.5 lb. loaf Egg(s), room temperature plus enough Water 80°F/27°C to equal ⁄ 1 cup 4 tsp 2 TBL Sugar 4 tsp 2 TBL Salt 1 tsp ⁄ Bread Flour ⁄ cups 3 cups Raisins ⁄...
  • Page 28: Holiday Bread

    Holiday Bread 1.0 lb. loaf 1.5 lb. loaf Water 80°F/27°C ⁄ ⁄ Milk 80°F/27°C ⁄ ⁄ 1 TBL 2 TBL Salt ⁄ 2 tsp Sugar 3 TBL ⁄ Bread Flour ⁄ cups ⁄ cups RED STAR ® Active Dry Yeast ⁄...
  • Page 29 FAST BAKE ™ Breads . . . As Easy As 1 - 2 - 3 The FAST BAKE ™ program, with hotter rise and bake temperatures, is convenient for baking a hot fresh loaf of bread in under an hour. The longer bread programs, with lower rise and bake temperatures, will bake a taller more developed loaf of bread.
  • Page 30: Fast Bake ™ Breads And Instructions

    FAST BAKE ™ Breads We suggest starting your FAST BAKE ™ bread baking with this White Bread Recipe. Refer to Helpful Hints for Bread and Dough for measuring information. Follow each step carefully, noticing the water temperatures must be 110°-115°F/43°-46°C and that QUICK•RISE ™...
  • Page 31 Egg Bread 1.5 lb. loaf Egg(s), room temperature plus enough Water 110°-115°F/43°-46°C to equal 1 cup + 2 TBL 2 TBL Sugar 2 TBL Salt 1 tsp Bread Flour 3 cups RED STAR ® QUICK•RISE ™ Yeast 1 TBL Bread Machine Yeast 1 TBL Program: FAST BAKE ™...
  • Page 32 Potato Bread 1.5 lb. loaf Water 115°-125°F/43°-51°C (warm) 1 cup + 2 TBL 2 TBL Instant potatoes (buds or flakes) ⁄ Salt 1 tsp Sugar 2 TBL Bread Flour 3 cups RED STAR ® QUICK•RISE ™ Yeast 1 TBL Bread Machine Yeast 1 TBL Program: FAST BAKE ™...
  • Page 33 Italian Herb Bread 1.5 lb. loaf Water 115°-125°F/43°-51°C (warm) 1 cup + 2 TBL 2 TBL Salt 1 tsp Sugar 2 TBL Dry milk 4 tsp Italian Seasoning 4 tsp Bread Flour 3 cups RED STAR ® QUICK•RISE ™ Yeast 1 TBL Bread Machine Yeast 1 TBL...
  • Page 34: Day Old Bread Recipes

    Day Old Bread Recipes Breaded Pineapple Chunked Pineapple 1 15-oz can Cornstarch 2 TBL Sugar ⁄ Butter ⁄ White Bread, 1 inch cubes 2 cups Drain pineapple, reserve juice, Add enough water to juice to equal 1 cup. Mix cornstarch and sugar, add juice and butter and heat until thick.
  • Page 35: Quick Breads And Bake

    Quick Breads and Bake Quick Breads and Cakes are made with baking powder and baking soda that are activated by moisture and heat. The batter is mixed only long enough to blend all the ingredients, then baked immediately. Full size cake mixes (approximately 18 ounces) and quick bread mixes (approximately 15 ounces) works well using the QUICK BREAD program.
  • Page 36 Banana Nut Regular Large Milk 80°F/27°C ⁄ 1 cup 2 TBL ⁄ Bananas, ripe and mashed 1 cup 2 cups Eggs, room temperature Sugar ⁄ ⁄ Dark Brown Sugar, packed ⁄ ⁄ Walnuts, chopped ⁄ 1 cup All-Purpose Flour ⁄ cups 3 cups Baking Soda...
  • Page 37 Banana Chocolate Chip Regular Bananas, mashed medium ripe Butter or Margarine, melted ⁄ Egg, room temperature Sour Milk 3 TBL or (2 TBL Milk + 1 TBL Vinegar) All-Purpose Flour ⁄ cups Sugar ⁄ Baking Soda 1 tsp Baking Powder 1 tsp Salt ⁄...
  • Page 38 Date Nut Regular Orange Juice 80°F/27°C ⁄ Egg, room temperature Butter or Margarine, melted 2 TBL All-Purpose Flour ⁄ cups Sugar ⁄ Baking Powder 2 tsp Baking Soda ⁄ Salt 1 tsp Dried Dates, chopped 1 cup Almonds, slivered ⁄ Program: QUICK BREAD...
  • Page 39: Doughs

    Doughs . . . As Easy As 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Refer to Helpful Hints for Bread and Dough for measuring information. Place the bread pan in the bread maker. 2.
  • Page 40 Dinner Roll Dough 9 rolls 24 rolls Egg, room temperature plus enough Water 80°F/27°C to equal ⁄ cup + 3 TBL ⁄ cups + 2 TBL 2 TBL ⁄ Sugar ⁄ ⁄ Salt ⁄ ⁄ Bread Flour ⁄ cups ⁄ cups RED STAR ®...
  • Page 41 Focaccia Bread Dough 1 loaf Water 80°F/27°C 1 cup Olive Oil ⁄ Sugar 2 tsp Salt 1 tsp Bread Flour 3 cups RED STAR ® Active Dry Yeast ⁄ RED STAR ® QUICK•RISE ™ Yeast 1 tsp Bread Machine Yeast 1 tsp Program: DOUGH Add at the beep:...
  • Page 42 Wheat Dinner Roll Dough 9 rolls 24 rolls Water 80°F/27°C ⁄ ⁄ cups 1 TBL 2 TBL Brown Sugar 2 TBL ⁄ Salt ⁄ 1 tsp Dry Milk 1 TBL 2 TBL Bread Flour ⁄ cups ⁄ cups Whole Wheat Flour 1 cup 2 cups RED STAR...
  • Page 43 French Bread Dough (Italian Loaf, French Rolls and French Twists) 9 rolls Water 80°F/27°C ⁄ cups Sugar 1 TBL Salt 1 tsp Bread Flour ⁄ cups RED STAR ® Active Dry Yeast 1 TBL RED STAR QUICK•RISE Yeast 2 tsp ®...
  • Page 44 Cheezy Garlic Roll Dough 9 rolls 24 rolls Egg, room temperature plus enough Water 80°F/27°C to equal 1 cup ⁄ cups 2 TBL 3 TBL Sugar ⁄ ⁄ Salt 1 tsp ⁄ Bread Flour ⁄ cups ⁄ cups RED STAR ®...
  • Page 45 Refreshing Roll Dough 18 rolls 24 rolls Water 80°F/27°C 1 cup ⁄ cups ⁄ ⁄ Brown Sugar ⁄ ⁄ Salt 1 tsp ⁄ Bread Flour ⁄ cups ⁄ cups RED STAR ® Active Dry Yeast ⁄ 2 tsp RED STAR ®...
  • Page 46 Challah Bread Dough regular large Egg(s), room temperature plus enough Water 80°F/27°C to equal ⁄ ⁄ cups 2 TBL ⁄ Sugar ⁄ 2 TBL Salt 1 tsp 2 tsp Bread Flour 2 cups ⁄ cups RED STAR ® Active Dry Yeast 1 tsp 2 tsp RED STAR...
  • Page 47 Whole Wheat Pizza Crust Dough 1 thick or 2 thin crusts Water 80°F/27°C 1 cup 2 TBL Sugar 1 TBL Salt 1 tsp Whole Wheat Flour 1 cup Bread Flour ⁄ cups RED STAR ® Active Dry Yeast ⁄ RED STAR ®...
  • Page 48 Bagel Dough 8 bagels Water 80°F/27°C 1 cup Sugar ⁄ Salt 1 tsp Bread Flour 3 cups RED STAR ® Active Dry Yeast ⁄ RED STAR ® QUICK•RISE ™ Yeast ⁄ Bread Machine Yeast ⁄ Program: DOUGH Glaze Egg, beaten Toppings (optional) Sesame Seeds, Poppy Seeds, Cracked Wheat, Wheat Flakes or Dried Onion Flakes Banana Wheat Bagel Dough...
  • Page 49 Almond-Cherry Coffee Cake Dough 1 coffee cake Water 80°F/27°C 1 cup 1 TBL Sugar ⁄ Salt ⁄ Dry Milk 1 TBL Bread Flour ⁄ cups RED STAR ® Active Dry Yeast ⁄ RED STAR ® QUICK•RISE ™ Yeast 1 tsp Bread Machine Yeast 1 tsp Program: DOUGH...
  • Page 50 Cinnamon Roll Dough 18 Rolls 24 Rolls Egg, room temperature plus enough Water 80°F/27°C to equal 1 cup ⁄ cups ⁄ ⁄ Sugar ⁄ ⁄ Salt 1 tsp ⁄ Bread Flour ⁄ cups ⁄ cups RED STAR ® Active Dry Yeast ⁄...
  • Page 51 Sticky Breakfast Roll Dough 18 Rolls Egg(s), room temperature plus enough Water 80°F/27°C to equal 1 cup + 2 TBL ⁄ Sugar ⁄ Salt 1 tsp Bread Flour ⁄ cups RED STAR ® Active Dry Yeast ⁄ RED STAR ® QUICK•RISE ™...
  • Page 52 Soft Pretzel Dough 16 pretzels Water 80°F/27°C ⁄ cups Egg Yolk, room temperature 1 TBL Sugar 2 TBL Salt 1 tsp White Pepper ⁄ Bread Flour ⁄ cups RED STAR ® Active Dry Yeast 1 TBL RED STAR QUICK•RISE Yeast 2 tsp ®...
  • Page 53 Creamed Soup Bread Bowl Dough 4 bowls Eggs, room temperature plus enough Water 80°F/27°C to equal 1 cup + 5 TBL 2 TBL Honey ⁄ Dry Milk 3 TBL Salt 2 tsp Bread Flour ⁄ cups Whole Wheat Flour 1 cup Rye Flour 1 cup Caraway Seeds...
  • Page 54 Party Dip Bread Bowl Dough 1 bowl Water 80°F/27°C ⁄ cups Sugar 1 TBL Salt 1 tsp Bread Flour ⁄ cups RED STAR ® Active Dry Yeast 1 TBL RED STAR ® QUICK•RISE ™ Yeast 2 tsp Bread Machine Yeast 2 tsp Program: DOUGH Note: Any 1.5 pound bread or dough recipe may be used;...
  • Page 55: Cleaning And Storing

    Cleaning & Storing ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. CAREFULLY UNPACK THE BREAD MAKER AND REMOVE ALL PACKAGING MATERIALS. Any service requiring disassembly, other than the cleaning described below, must be performed by an authorized service center. Unauthorized service will void your warranty. Cleaning CLEAN-UP OF BREAD MAKER 1.
  • Page 56: Before Calling For Service

    Before Calling For Service Questions and Answers Questions Answers Why does the height and shape The height and shape of bread may differ of bread differ in each loaf? depending on the ingredients, room temperature and length of the timer cycle. Also accurate measurement of ingredients is essential to make delicious bread.
  • Page 57: Check List

    Check List Bread Maker Use and Care Guide...
  • Page 58: Suggestions

    Suggestions The following suggestions have a corresponding number found on the check list. Be sure to read both. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions. Program was not selected. Push START/STOP to clear display after last program. Open lid, remove bread pan and allow to cool.
  • Page 59: Display Information

    Display Information Always use the bread maker in a room that is free of drafts and is at least 55°F/13°C, but not warmer than 90°F/32°C. Do not use bread maker in an unheated garage, outdoors, near a heat vent, or in direct sunlight.
  • Page 60: Service Information

    Specifications 120 V ~ 60 Hz Power Supply 400W Power Heater Consumption Kneading Motor Approx. 9.5”x12”x12.3” Dimension (WxDxH) Approx. 9.5 lb. Weight...
  • Page 61: Recipe Index

    Recipe Index BREADS DOUGHS Cheese and Cracked Pepper ....21 Almond-Cherry Coffee Cake ....48 Cinnamon Raisin Nut .
  • Page 62 9:00 am and 5:00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are a consumer with a problem. Please refer to model number TBR15 and TBR15CAN when you call. In-Warranty Service (USA): For an appliance covered under the warranty period, no charge is made for service or postage.
  • Page 63 Date code (stamped on bottom)______________________________________________________________ EVERYBODY EATS. It’s a fact of life. But sometimes preparing meals can become a chore. That’s why TOASTMASTER has been invited into millions of kitchens just like yours so we can HELP YOU MASTER your mixing, baking, grilling, toasting, brewing, heating and serving tasks WITH EASE AND STYLE.
  • Page 64 ©2003 Toastmaster Inc. A Subsidiary of Salton, Inc. Subsidiaire de Salton, Inc. A una Subsidiaria de Salton, Inc.
  • Page 65 Questions toll free 1-800-947-3744 Call Monday – Friday, 8:00 a.m. - 5:30 p.m. CST www.toastmaster.com TBR15 AND TBR15CAN...

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