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Beyond WBYBM2 Owner's Manual

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Summary of Contents for Beyond Beyond WBYBM2

  • Page 1 WBYBM2-OM-USA-ENG-001...

  • Page 3: Table Of Contents

    Important Safeguards ............1 Additional Important Safeguards ........3 Short Cord Instructions ...........4 Electric Power ..............4 Polarized Plug ..............4 About Your Beyond Breadmaker ...........5 A Breadmaker that Connects to the Internet? ......6 Special Features ............6 Before First Use ............7 Getting Acquainted With Your Beyond Breadmaker ....9 Breadmaker Features and Controls ........9 Control Panel .............10 Home Hub Networks ..........13...
  • Page 4 Crust Controls ............27 Inserting and Removing the Baking Pan ......27 Basic Baking ..............28 Using the Beyond Breadmaker’s Special Features .....29 Bake Only ..............30 Using the Pause Feature ..........31 Try This: Mediterranean-Style Bread Recipe ......32 Customizing Pre-Programmed Baking Cycles ....33 Programming Your Personal Recipes .......35 Power Loss Memory ............36 Know Your Ingredients ............37 Flours and Grains ............37...
  • Page 5 Care and Maintenance ...........154 Cleaning Precautions ..........154 Cleaning the Breadmaker ...........155 TroubleShooting .............157 One Year Limited Warranty ..........163 Contact Information ............165 Appendix ..............167 Beyond Breadmaker Baking Cycles ......167...

  • Page 7: Important Safeguards

    Important Safeguards Important Safeguards Caution: Use of controls or adjustments or performance of procedures other than those specified may result in hazardous radiation exposure. Caution: To reduce the risk of electiric shock, do not remove cover or back. Caution: To reduce the risk of electric shock, do not expose this appliance to rain or moisture.
  • Page 8 Breadmaker Owner’s Manual To protect against electric shock do not immerse cord, plugs, or appliance in water or other liquid. Close supervision is necessary when any appliance is used by or near children. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts.

  • Page 9: Additional Important Safeguards

    Important Safeguards Additional Important Safeguards Caution: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent the risk of burns, fires, or other injury to persons or damage to property. Caution: During use, the internal parts of the Breadmaker and the area around the Steam Vent are HOT.

  • Page 10: Short Cord Instructions

    Breadmaker Owner’s Manual The cord to this appliance should only be plugged into a 120V AC electrical wall outlet. Do not use this appliance in an unstable position. Short Cord Instructions A short power-supply cord is provided to reduce the risk result- ing from becoming entangled in or tripping over a longer cord.

  • Page 11: About Your Beyond Breadmaker

    About Your Beyond Breadmaker About Your Beyond Breadmaker Your Beyond Breadmaker makes fantastic bread! It’s sim- ple and intuitive to use. You’ll be baking delicious fresh bread in no time and you’ll be inspired to try new bread recipes. With your Beyond Breadmaker you can start from scratch and make your own favorite bread or you can add personal touches to and existing recipe.

  • Page 12: A Breadmaker That Connects To The Internet

    Breadmaker Owner’s Manual A Breadmaker that Connects to the Internet? Your Beyond Breadmaker is designed to communicate with a network of home appliances using either a Home Hub or iCE- BOX as a networking center. If your Breadmaker is on a network, you can log onto the Beyond Information Network from your personal computer to select baking programs to be downloaded to your Breadmaker.

  • Page 13: Before First Use

    About Your Beyond Breadmaker • The Power Loss Memory, allows the Breadmaker to resume the cycle where it left off if there’s an interruption in electri- cal power during baking. • Use the Custom Recipe Program to change the settings on any of the pre-programmed baking cycles.
  • Page 14 Breadmaker Owner’s Manual Note: During first use the Breadmaker may smoke or emit an odor. This is caused by oils used in the manufacturing process. To burn off the oils, operate the Breadmaker empty using the White Rapid Program.

  • Page 15: Getting Acquainted With Your Beyond Breadmaker

    Getting Acquainted With Your Beyond Breadmaker Getting Acquainted With Your Beyond Breadmaker Breadmaker Features and Controls SANI Card Slot Beyond Breadmaker Components FIGURE 1.

  • Page 16: Control Panel

    Breadmaker Owner’s Manual Control Panel Use the control panel to program all the Breadmaker’s func- tions. The control panel is illustrated in Figure 2. Push button functions are explained in Table 1. NETWORK Breadmaker Control Panel FIGURE 2.

  • Page 17: Control Panel

    Getting Acquainted With Your Beyond Breadmaker Control Panel Function TABLE 1. Keep Warm A flashing light indicates Keep Warm. Steady light indicates Operation a Breadmaker cycle is in progress. The Keep Warm feature prevents bread from becoming soggy if it’s not removed from the Breadmaker immediately when baking is complete.
  • Page 18 Breadmaker Owner’s Manual Select Press to select the desired Breadmaker cycle. Cycle options are listed on the right side of the display window. SCAN Press to use the scanning wand. Your Breadmaker has hundreds of baking cycles stored in its memory. If you are baking a packaged bread, cake or muffin mix, just scan the package barcode to have your Breadmaker program itself for perfect results.
  • Page 19 Getting Acquainted With Your Beyond Breadmaker Home BreadmakerHub Networks Adding Your Beyond Breadmaker Oven to Your Home Hub Network or iCEBOX Appliance Network If you do not have a Home Hub or an iCEBOX, skip this procedure. Note: Your Breadmaker must be equipped with a SANI card to use the networking features.
  • Page 20 Breadmaker Owner’s Manual If the word Network was already on the display, the Bread- maker is already networked. Press and hold the NETWORK button for five seconds to unbind the Breadmaker, then press the NETWORK button once to enter bind mode again.
  • Page 21 Getting Acquainted With Your Beyond Breadmaker button for five seconds to unbind the Breadmaker, then press the NETWORKNETWORK button once to enter bind mode again. When the iCEBOX detects the Breadmaker, it will prompt you to bind. You must choose OK to bind the Breadmaker. When you have accepted the Breadmaker, the Breadmaker will beep, the word “Network”...

  • Page 22: Manually Setting The Clock And Date

    Breadmaker Owner’s Manual Manually Setting the Clock and Date If you do not have a Home Hub follow these steps to set the Breadmaker’s time and date manually: Unplug the Breadmaker and plug it back in. The unit will emit a long beep and “LOAD” will be displayed, flash for a few seconds, automatically change to “CONN”, flash for a few seconds, before displaying clock digits reading 00:00.

  • Page 23: Using Your Beyond Breadmaker Smart Features

    Using Your Beyond Breadmaker Smart Features Using Your Beyond Breadmaker Smart Features Note: To use some of the Beyond Breadmaker’s smart features you must have a Home Hub or an iCEBOX and set your Bread- maker up on the Beyond Information Service. Preparing your favorite packaged mixes for yeast breads, bat- ter breads and cakes is easy, fast and convenient thanks to your Beyond Breadmaker’s smart features.
  • Page 24 Breadmaker Owner’s Manual To use the scanning wand: Locate the barcode on the packaged mix you wish to pre- pare. On the Breadmaker’s control panel, press SCAN. A red light will come on in the end of the scanning wand. Whenever you press SCAN, the Scan icon on the display will come on.
  • Page 25 Using Your Beyond Breadmaker Smart Features 4. Scan the entire barcode from left to right beginning out- side the left edge then back across it right to left. If you are having any trouble, review the following list: • Try moving the wand back and forth across the barcode several times.
  • Page 26 Breadmaker Owner’s Manual Using oven mitts, remove the bread pan from the baking chamber. Follow package directions for cooling and remov- ing the baked goods from the bread pan. If the Breadmaker does NOT find the barcode in its database: If the Breadmaker does not find the barcode in its database, the Breadmaker will beep and the message NOT IN MEMORY will appear on the display.

  • Page 27: Using The Learn Function

    Using Your Beyond Breadmaker Smart Features Using the Learn Function When you scan a barcode that’s not already in the Bread- maker’s database, the message NOT IN MEMORY appears on the display. If this happens, you can use the Breadmaker’s Learn function to manually enter and save the baking program to the Breadmaker’s database.
  • Page 28 Breadmaker Owner’s Manual Removing a learned recipe from the microwave memory: Press Learn. The red light at the end of the scanning wand will illuminate. The Scan icon will appear on the display. (You can press Stop/Cancel to cancel the scan.) 2.

  • Page 29: Programming Your Breadmaker From Your Personal Computer

    Using Your Beyond Breadmaker Smart Features Programming Your Breadmaker from Your Personal Computer Note: To use this feature you must have a Home Hub and a Beyond Information Service. By accessing your Beyond Information Service from any web browser you can easily enter instructions for up to 5 custom baking programs.
  • Page 30 Breadmaker Owner’s Manual The Breadmaker screen will open. Click on either “Add mixes to memory” or “Configure user programs”.

  • Page 31: Configure User Programs

    Using Your Beyond Breadmaker Smart Features Configure User Programs Use this feature to program up to five custom recipes. Give your baking program a name and then use the pull-down menus to select the desired times and temperature for your baking program.

  • Page 32: Making Dough And Making Bread

    Breadmaker Owner’s Manual Making Dough and Making Bread Tips and Hints for Good Results The most important step when using your Breadmaker is mea- suring your ingredients. It is very important to measure each liquid and dry ingredient accurately. For best results, add ingredients in the order given in each recipe.

  • Page 33: Guidelines For Packaged Mixes

    Making Dough and Making Bread • Ingredients, such as fruit or nuts can be added to the Fruit/ Nut Dispenser after placing ingredients in the bread pan. • Keep the lid closed during the baking cycle. Opening it too frequently causes uneven baking. •...

  • Page 34: Understanding The Baking Cycles

    Breadmaker Owner’s Manual Understanding the Baking Cycles Cycle Description White This setting is used for breads that primarily use white flour, although some recipes may include small amounts of whole wheat flour. The settings has the shortest overall times until baking is completed.

  • Page 35: Crust Controls

    Making Dough and Making Bread Pizza Dough This setting is a special dough setting for pizza only and will not bake the final bread. Remove the dough and follow the recipe for making pizza. Bake Only This setting will bake for up to 2 hours and is especially helpful if your bread, batter bread or cake is not quite done.

  • Page 36: Basic Baking

    Breadmaker Owner’s Manual Removing the Baking Pan To remove the bread pan from the baking chamber, hold the handle with an oven mitt and lift gently. Remove the loaf by turning the bread pan upside down and shaking gently. Make certain that the kneading paddle is not stuck in the bread.

  • Page 37: Using The Beyond Breadmaker's Special Features

    Making Dough and Making Bread Using the Beyond Breadmaker’s Special Features Delay Bake Timer You can pre-program your Beyond Breadmaker to start baking automatically up to 24 hours in advance. That way, fresh bread can be waiting for you when you get home from work or when you get up in the morning.

  • Page 38: Bake Only

    Breadmaker Owner’s Manual Example If it is currently 8:00 am and you want a 1.5 lb loaf of whole wheat, medium crust bread to be ready in 5 hours, at 1:00 Select Whole Wheat, 1.5 lb, medium crust. The pre-pro- grammed cycle time, 3:35 appears on the display.

  • Page 39: Using The Pause Feature

    Making Dough and Making Bread Select the desired temperature from 200º to 375º F: Press PROGRAM TIME/TEMP, and ▲ or ▼ arrows. Press START. Using the Pause Feature The Beyond Breadmaker has a horizontal traditional style loaf pan. This feature, in combination with the PAUSE button, lets you be very creative with bread baking.

  • Page 40: Try This: Mediterranean-Style Bread Recipe

    Breadmaker Owner’s Manual Try This: Mediterranean-Style Bread Recipe The recipe for this hearty, savory bread uses several of the baking techniques described in the preceding section: In addition to the ingredients listed for French Bread on page 85, this recipe requires: •...

  • Page 41: Customizing Pre-Programmed Baking Cycles

    Making Dough and Making Bread Note: Do not leave the lid open for extended periods of time. ALWAYS use an oven mitt when handling the pan. Customizing Pre-Programmed Baking Cycles Using the Program feature, you can alter existing settings in the standard baking cycles.
  • Page 42 Breadmaker Owner’s Manual Sequence of programming options Program Time/Temp Display 1st press PREHEAT 2nd press KNEAD 1 3rd press KNEAD 2 4th press RISE 1 5th press PUNCH 6th press RISE 2 7th press SHAPE 8th press RISE 3 9th press BAKE 10th press KEEP WARM...

  • Page 43: Programming Your Personal Recipes

    Making Dough and Making Bread Programming Your Personal Recipes The Beyond Breadmaker allows you to pre-program five of your favorite recipes. The Beyond Breadmaker’s flexible and easy-to-use features allow you to be as creative as you like. If you want the dough to Knead for 10 minutes, de-gas (punch down) for 10 seconds, and rise for an hour, just program in the numbers.

  • Page 44: Power Loss Memory

    Breadmaker Owner’s Manual Power Loss Memory Your Beyond Breadmaker has a 60 minute power interrupt memory feature. If the electricity goes off, the memory will store the cycle in process for up to 60 minutes. If the power comes back on within this time, the cycle will resume where it left off.

  • Page 45: Know Your Ingredients

    Know Your Ingredients Know Your Ingredients It has been said that cooking is an art that relies on the creativ- ity of the chef. Baking bread is much more of a science, since the process of combining flour, water and yeast results in a chemical reaction that produces bread.
  • Page 46 Breadmaker Owner’s Manual Cracked wheat has a very coarse texture. It comes from wheat Cracked Wheat kernels cut into angular fragments. It gives whole grain breads a nutty flavor and crunchy texture. Rye flour must always be mixed with a high proportion of bread Rye Flour flour, as it does not contain enough gluten to develop the structure for a high, even-grained loaf.

  • Page 47: Working With Yeast

    Know Your Ingredients Note: Flours, while visibly similar, can be very different by vir- tue of how they were ground, milled, stored, etc. You may have to experiment with different brands of flour to help you make the perfect loaf. Flour Storage Keep flour in a secure, airtight container.

  • Page 48: Rapid Settings Additional Yeast Amounts

    Breadmaker Owner’s Manual Note: The basic bread and dough recipes in this booklet were developed using active dry yeast. You may use the chart below to substitute any quick-acting yeast (quick rise, fast rise or Breadmaker yeast) for the active dry yeast or vice versa. Conversion Chart for Quick-Acting Yeast Active Dry Yeast Quick Acting Yeast...

  • Page 49: Other Ingredients

    Know Your Ingredients Other Ingredients Sugar Sugar is important for the color and flavor of breads. It also serves as food for the yeast since it supports the fermentation process. Recipes in this book that call for sugar require granulated sugar. Do not substitute powdered sugar unless indicated.

  • Page 50: Measuring Your Ingredients

    Breadmaker Owner’s Manual Fats • Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. Breads that call for fat stay fresh longer. • French bread gets its unique crust and texture from the lack of fat added. •...

  • Page 51: Recipe Tips

    Know Your Ingredients Dry Measure • Dry ingredients must be measured using standard dry mea- suring cups. These cups are available in various sizes. • Gently spoon dry ingredients into the measuring cup and level off with a knife. Do not scoop or tap measuring cup, as this will pack the ingredients.

  • Page 52: Bread Mixes And Other Recipe Books

    Breadmaker Owner’s Manual Egg Glaze Beat 1 large egg and 1 tablespoon of water together, brush generously over dough. Note: Apply to breads just before baking. Melted Butter Crust: Brush melted butter over just-baked bread for a softer, tender crust. Milk Glaze For a softer, shiny crust, brush just-baked bread with milk or cream.

  • Page 53: Slicing And Storing Bread

    Know Your Ingredients Adjusting for Climate and Altitude In high-altitude areas, over 3,000 feet, dough tends to rise faster, as there is less air pressure. Therefore, less yeast is nec- essary. For more information on High Altitude Baking contact: Colorado Cooperative Extension Resource Center Toll free: (877) 692-9358 E-mail: CERC@vines.colostate.edu Website: www.ext.colostate/edu/depts/coopext...

  • Page 54: Recipes

    Breadmaker Owner’s Manual Recipes We suggest starting your bread making with this White Bread Recipe. Follow each step carefully. These steps have been writ- ten to eliminate the most common errors in Breadmaker baking and may be helpful for any recipe. White Bread Select White cycle.
  • Page 55 Recipes Use a measuring spoon to measure the oil and add to the bread pan. Use a measuring spoon to measure the sugar, salt and dry milk; level off with the straight edge of a knife and add to the bread pan. Lightly spoon bread flour into a dry measuring cup, level off with the straight edge of a knife and add to the bread pan.
  • Page 56 Breadmaker Owner’s Manual Unplug the Breadmaker before cleaning. Clean bread pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See cleaning instructions, page 91) Clean inside of Breadmaker after each use.
  • Page 57 Recipes Jalapeño Bread Select White cycle. 1 LB 1.5 LB 2 LB WATER 80º F/27º C ½ CUP ¾ CUP 1 CUP 1- ½ TBL 2- ½ TBL 3 TBL CANNED WHOLE KERNEL CORN, WELL ½ CUP ¾ CUP 1 CUP DRAINED SLICED JALAPEÑO PEPPERS, WELL...

  • Page 58: Sourdough Starter

    Breadmaker Owner’s Manual Sourdough Starter ACTIVE DRY YEAST 2- ¼ TSP WATER 110º F/ 2 CUPS 43º C BREAD FLOUR 3- ½ CUPS SUGAR 1 TBL Method In a 4 quart glass container, dissolve yeast in water 110º F/43º C; let stand 5 minutes, add flour and sugar. Stir with plastic or wooden spoon until blended.
  • Page 59 Recipes Replenish with 1 cup flour, 2/3 cup water 110º F/43º C and 1 teaspoon sugar. Stir until blended; some lumps may remain. Cover loosely and let stand in warm place for 10 to 12 hours or overnight. The starter will rise and become bubbly.

  • Page 60: Sourdough Bread

    Breadmaker Owner’s Manual Sourdough Bread Select White cycle. *Only use starter recipe above. 1 LB 1.5 LB 2 LB WATER 80º F/27º ½ CUP + 1 TBL ¾ CUP ¾ CUP + 1 TBL STARTER* ¾ CUP 1 CUP 1- ¼ CUPS SUGAR 2 TSP 1 TBL...

  • Page 61: Banana Bread

    Recipes Banana Bread Select White cycle 1 LB 1.5 LB 2 LB EGG(S) ROOM TEMPERATURE PLUS ENOUGH WATER 80º F/27º C TO ¾ CUP + 3 TBL 1 CUP 1- ½ CUPS EQUAL 1 TBL 2 TBL 3 TBL BANANA CAKE 1 CUP 1- ½...

  • Page 62: Corn Bread

    Breadmaker Owner’s Manual Corn Bread Select White cycle. 1 LB 1.5 LB 2 LB EGG(S) ROOM TEMPERATURE PLUS ENOUGH WATER 80º ¾ CUP + 2 TBL 1 CUP + 3 TBL CUPS F/27º C TO EQUAL 2 TBL 3 TBL ¼...

  • Page 63: Dill Bread

    Recipes Dill Bread Select White cycle 1 LB 1.5 LB 2 LB EGG(S) ROOM TEMPERATURE PLUS ENOUGH WATER ¾ CUP + 1 TBL 1 CUP + 1 TBL 1 CUP + 6 TBL 80º F/27º C TO EQUAL 1 TBL 2 TBL 3 TBL SUGAR...

  • Page 64: Fat Free White Bread

    Breadmaker Owner’s Manual Fat Free White Bread Select White cycle. 1 LB 1.5 LB 2 LB WATER 80º F/27º ¾ CUP + 1 TBL 1 CUP 1- ½ CUPS APPLESAUCE* 1 TBL 2 TBL 3 TBL SUGAR 1- ½ TBL 3 TBL ¼...

  • Page 65: Egg Bread

    Recipes Egg Bread Select White cycle 1 LB 1.5 LB 2 LB EGG(S) ROOM TEMPERATURE PLUS ENOUGH WATER ¾ cup + 1 TBL 1 cup + 1 TBL cups 80º F/27º C TO EQUAL 1 TBL 1- ½ TBL 2 TBL SUGAR 4 TSP 2 TBL...

  • Page 66: Buttermilk Bread

    Breadmaker Owner’s Manual Buttermilk Bread Select White cycle. 1 LB 1.5 LB 2 LB CULTURED 1- ½ CUPS + 2 BUTTERMILK 80º F/ ¾ CUP + 2 TBL 1 CUP + 2 TBL 27º C 2 TBL 3 TBL ¼ CUP SUGAR 2 TBL 3 TBL...

  • Page 67: Honey Granola Bread

    Recipes Honey Granola Bread Select White cycle. 1 LB 1.5 LB 2 LB WATER 80º F/27º ¾ CUP + 3 TBL 1 CUP + 3 TBL 1- ½ CUPS 2 TBL 3 TBL ¼ CUP HONEY 2 TBL 3 TBL ¼...

  • Page 68: Maple Bread

    Breadmaker Owner’s Manual Maple Bread Select White cycle. 1 LB 1.5 LB 2 LB WATER 80º F/27º ¾ CUP + 2 TBL 1 CUP CUPS 2 TBL ¼ CUP 6 TBL MAPLE SYRUP 2 TBL 6 TBL MAPLE EXTRACT ¼ TSP ½...

  • Page 69: Peach Bread

    Recipes Peach Bread Select White cycle. 1 LB 1.5 LB 2 LB APRICOT NECTAR 5 TBL ¾ CUP 1 CUP 80º F/27º C PEACH YOGURT 3 TBL ¼ CUP 80º F/27º C CARROTS, UNCOOKED-GRA 5 TBL ½ CUP ¾ CUP 1 TBL 2 TBL 3 TBL...

  • Page 70: Potato Bread

    Breadmaker Owner’s Manual Potato Bread Select White cycle. 1 LB 1.5 LB 2 LB EGG(S) ROOM TEMPERATURE PLUS ENOUGH 1- ½ CUPS ¾ cup + 2 TBL 1- ¼ cups WATER 80º F/27º C TO EQUAL 1 TBL 2 TBL 3 TBL SUGAR 4 TSP...

  • Page 71: Milk Bread

    Recipes Milk Bread Select White cycle. 1 LB 1.5 LB 2 LB MILK 80º F/27º C ¾ CUP 1 CUP 1- ½ CUPS 2 TBL 2 TBL 3 TBL SUGAR 1 TSP 1- ½ TSP 2 TSP SALT 1- ½ TSP 2 TSP BREAD FLOUR 2 CUPS...

  • Page 72: Whole Grain Bread

    Breadmaker Owner’s Manual Whole Grain Bread Select White cycle. 1 LB 1.5 LB 2 LB WATER 80º F/27º ¼ CUP ½ CUP CULTURED BUTTERMILK 80º 2/3 CUP 1 CUP CUPS F/27º C 2 TSP 1 TBL 1 TBL + 1 TSP MOLASSES 3 TBL ¼...

  • Page 73: Bloody Mary Bread

    Recipes Bloody Mary Bread Select White cycle. 1 LB 1.5 LB 2 LB WATER 80º F/27º ¼ CUP ¼ CUP ¼ CUP BLOODY MARY ½ CUP ¾ CUP 1 CUP MIX 80º F/27º C GREEN ONION 1 TBL 2 TBL 3 TBL TOPS, CHOPPED 1 TBL...

  • Page 74: Banana Granola Bread

    Breadmaker Owner’s Manual Banana Granola Bread Select White cycle. Press EXTRAS before START 1 LB 1.5 LB 2 LB WATER 80º F/27º ¾ CUP 1 CUP + 2 TBL 1- ½ CUPS + 2 TBL 2 TBL 2- ½ TBL 3 TBL HONEY 2 TBL...

  • Page 75: Sunflower And Sesame Seed Bread

    Recipes Sunflower and Sesame Seed Bread Select Whole Wheat cycle. 1.5 LB 2 LB EGG ROOM TEMPERATURE PLUS ENOUGH WATER 80º F/ 1 CUP + 2 TBL 1- ¼ CUPS 27º C TO EQUAL 2 TBL 3 TBL MOLASSES 1 TBL 2 TBL SUGAR 1 TBL...

  • Page 76: Whole Wheat Bread

    Breadmaker Owner’s Manual Whole Wheat Bread Select Whole Wheat cycle. 1 LB 1.5 LB 2 LB EGG WHITES PLUSENOUGH CULTURED BUTTERMILK 80º 1 CUP 1 CUP + 3 TBL 1- ½ CUPS F/27º C TO EQUAL 2 TBL 3 TBL ¼...

  • Page 77: Whole Wheat With Gluten Bread

    Recipes Whole Wheat with Gluten Bread Select Whole Wheat cycle. 1 LB 1.5 LB 2 LB WATER 80º F/27º 1 CUP 1- ¼ CUPS 1- ½ CUPS 1- ½ TBL 2- ½ TBL 3 TBL MOLASSES 2 TBL 2- ½ TBL 3 TBL SALT 1 TSP...
  • Page 78 Breadmaker Owner’s Manual Whole Wheat Cinnamon Raisin Walnut Bread Select Whole Wheat cycle. Press EXTRAS before START 1 LB 1.5 LB 2 LB EGG WHITE(S) ROOM TEMPERATURE PLUS ENOUGH WATER 80º ¾ CUP 1 CUP + 2 TBL 1- ½ CUPS F/27º...

  • Page 79: Southern Barley Bread

    Recipes Southern Barley Bread Select Whole Wheat cycle. 1 LB 1.5 LB 2 LB EGG ROOM TEMPERATURE PLUSENOUGH WATER ¾ CUP + 2 TBL 1 CUP 1- ¼ CUPS 80º F/27º C TO EQUAL 1 TBL 1- ½ TBL 2 TBL HONEY 1 TBL 2 TBL...

  • Page 80: Caraway Rye Bread

    Breadmaker Owner’s Manual Caraway Rye Bread Select Whole Wheat cycle. 1 LB 1.5 LB 2 LB EGG(S) ROOM TEMPERATURE PLUSENOUGH WATER ¾ CUP 1 CUP + 1 TBL CUPS 80º F/27º C TO EQUAL 2 TBL 3 TBL ¼ CUP HONEY 2 TBL 3 TBL...

  • Page 81: Onion Rye Bread

    Recipes Onion Rye Bread Select Whole Wheat cycle. 1 LB 1.5 LB 2 LB EGG(S) ROOM TEMPERATURE CUPS + 2 PLUSENOUGH WATER ¾ CUP + 2 TBL 1 CUP + 3 TBL 80º F/27º C TO EQUAL 2 TBL 3 TBL ¼...

  • Page 82: Anadama Oatmeal Bread

    Breadmaker Owner’s Manual Anadama Oatmeal Bread Method Add oatmeal and cornmeal to a heat-proof bowl. Pour in boiling water, stirring to prevent lumps. Let the mixture cool for 20 minutes (to 80º F/27º C). Stir, pour it into the bread pan, and add the rest of the ingredi- ents in the order given.

  • Page 83: Honey Banana Whole Wheat Bread

    Recipes Honey Banana Whole Wheat Bread Select Whole Wheat cycle. 1 LB 1.5 LB 2 LB EGG ROOM TEMPERATURE PLUS ENOUGH WATER 80º ¾ CUP 1 CUP 1- ¼ CUPS F/27º C TO EQUAL 1 TBL 1- ½ TBL 2 TBL HONEY 3 TBL ¼...

  • Page 84: Seven Grain Bread

    Breadmaker Owner’s Manual Seven Grain Bread Select Whole Wheat cycle. 1.5 LB 2.0 LB EGG ROOM TEMPERATURE PLUS ENOUGH WATER 80º F/ 1 CUP + 2 TBL 1- ½ CUPS 27º C TO EQUAL 2 TBL 3 TBL HONEY 2 TSP 1 TBL SALT 1- ½...

  • Page 85: Two Cheese Bread

    Recipes Two Cheese Bread Select Whole Wheat cycle. 1 LB 1.5 LB 2 LB EGG ROOM TEMPERATURE PLUS ENOUGH WATER 80º F/ ¾ CUP 1 CUP 1- ¼ CUPS 27º C TO EQUAL 2 TSP 1 TBL 1- ½ TBL HONEY 1 TSP 2 TSP...

  • Page 86: Whole Wheat Zucchini Herb Bread

    Breadmaker Owner’s Manual Whole Wheat Zucchini Herb Bread Select Whole Wheat cycle. 1.5 LB 2 LB WATER 80º F/27º C ½ CUP ¾ CUP HONEY 2 TSP 1 TBL 1 TBL 1- ½TBL SALT 1 TSP 1 TSP ZUCCHINI, SHREDDED 1 CUP 1- ½...

  • Page 87: Yogurt Whole Wheat Bread

    Recipes Yogurt Whole Wheat Bread Select Whole Wheat cycle. 1.5 LB 2 LB PLAIN NONFAT YOGURT 80º F/ ¾ CUP 1 CUP 27º C WATER 80º F/27º C ¼ CUP ½ CUP 1 TBL 1- ½ TBL MAPLE SYRUP 1- ½ TBL 2 TBL SALT 1 TSP...

  • Page 88: Pumpernickel Bread

    Breadmaker Owner’s Manual Pumpernickel Bread Select Whole Wheat cycle. 1 LB 1.5 LB 2 LB EGG(S) ROOM TEMPERATURE PLUS ENOUGH WATER 80º F/ ¾ CUP + 1 TBL 1 CUP + 2 TBL 1 CUP + 6 TBL 27º C TO EQUAL 2 TBL 3 TBL ¼...

  • Page 89: Dairy Whole Wheat Bread

    Recipes Dairy Whole Wheat Bread Select Whole Wheat cycle. 1 LB 1.5 LB 2 LB WATER 80º F/27º ¼ CUP ¼ CUP ¼ CUP MILK 80º F/27º C ½ CUP ¾ CUP COTTAGE CHEESE 80º F/27º 3 TBL ¼ CUP 1- ½...

  • Page 90: Hearty Nut Bread

    Breadmaker Owner’s Manual Hearty Nut Bread Select Whole Wheat cycle. 1 LB 1.5 LB 2 LB WATER 80º F/27º 1 CUP 1- ¼ CUPS 1 CUP + 7 TBL 2 TSP 1 TBL 1- ½ TBL MOLASSES 3 TBL ¼ CUP SALT 1 TSP 1- ½...

  • Page 91: French Bread

    Recipes French Bread Select French cycle. 1 LB 1.5 LB 2 LB WATER 80º F/27º ¾ CUP + 2 TBL 1 CUP + 2 TBL 1- ½ CUPS OIL (OPTIONAL) 1 TBL 1- ½ TBL 2 TBL SUGAR 1 TBL 1- ½...

  • Page 92: Italian Herb Bread

    Breadmaker Owner’s Manual Italian Herb Bread Select French cycle. 1 LB 1.5 LB 2 LB 1- ¼ CUPS + 2 WATER 80º F/27º C ½ CUP + 2 TBL 1 CUP + 1 TBL 1- ½ TBL 2 TBL 3 TBL SUGAR 1 TBL 3 TBL...

  • Page 93: Spiced Pumpkin Bread

    Recipes Spiced Pumpkin Bread Select Fruit & Nut cycle. 1 LB 1.5 LB 2 LB EGG(S) ROOM TEMPERATURE PLUS ENOUGH WATER 80º F/ ¼ CUP ½ CUP ¾ CUP 27º C TO EQUAL 2 TBL 3 TBL ¼ CUP CANNED PUMPKIN 2/3 CUP 1 CUP 1- ¼...

  • Page 94: Cinnamon Raisin Bread

    Breadmaker Owner’s Manual Cinnamon Raisin Bread Select Fruit & Nut cycle. Press EXTRAS before START. 1 LB 1.5 LB 2 LB WATER 80º F/27º C ¾ CUP 1 CUP 1- ¼ CUPS + 2 TBL 1 TBL 1- ½ TBL 2 TBL BROWN SUGAR 1- ½...

  • Page 95: Crunchy Cracked Wheat Bread

    Recipes Crunchy Cracked Wheat Bread Method Add cracked wheat to heat-proof bowl. Pour in boiling water, stirring to prevent lumps. Let the mixture stand for 20 minutes (to 80º F/27º C). Stir, pour it into the bread pan, and add the rest of the ingredi- ents in order given.

  • Page 96: Soy Herb Bread

    Breadmaker Owner’s Manual Soy Herb Bread For best results select LIGHT crust control. Select Fruit & Nut cycle. 1.5 LB WATER 80º F/27º C 1- ¼ CUPS 2 TBL SUGAR 3 TBL SALT 1- ½ TSP DRY MILK 1 TBL DRIED DILL WEED 1 TSP GARLIC SALT...

  • Page 97: Sweet Walnut Bread

    Recipes Sweet Walnut Bread Select Fruit & Nut cycle. Select EXTRAS before START 1 LB 1.5 LB 2 LB WATER 80º F/27º ¾ CUP 1 CUP 1- ½ CUPS 1 TBL 1- ½ TBL 2 TBL SUGAR 1- ½ TBL 2 TBL + 1 TSP 3 TBL SALT...

  • Page 98: White Wheat Bread

    Breadmaker Owner’s Manual White Wheat Bread Select Fruit & Nut cycle. Select EXTRAS before START 1 LB 1.5 LB 2 LB WATER 80º F/27º ¾ CUP 1 CUP + 2 TBL 1- ¼ CUPS + 2 TBL 1 TBL 1- ½ TBL 2 TBL SUGAR 2 TBL...

  • Page 99: Dried Fruit Bread

    Recipes Dried Fruit Bread Select Fruit & Nut cycle. Select EXTRAS before START 1 LB 1.5 LB 2 LB WATER 80º F/27º ¾ CUP 1 CUP + 1 TBL 1- ¼ CUPS 2- ½ TBL 3 TBL ¼ CUP BROWN SUGAR 1- ½...

  • Page 100: Trail Mix Bread

    Breadmaker Owner’s Manual Trail Mix Bread Select Fruit & Nut cycle. Select EXTRAS before START 1 LB 1.5 LB 2 LB WATER 80º F/27º C ¾ CUP 1- ¼ CUPS 1- ½ CUPS 2 TBL 3 TBL ¼ CUP HONEY 2 TBL 3 TBL ¼...

  • Page 101: Cheese Onion Bread

    Recipes Cheese Onion Bread Select Fruit and Nut cycle. 1 LB 1.5 LB 2 LB WATER 80º F/27º ¾ CUP ¾ CUP + 3 TBL 1- ½ CUPS SUGAR 2 TBL 3 TBL ¼ CUP SALT 1 TSP 1- ½TSP 2 TSP BREAD FLOUR 2- ¼...

  • Page 102: Soy Almond Fruit Bread

    Breadmaker Owner’s Manual Soy Almond Fruit Bread For best results select LIGHT crust control. Select Fruit & Nut cycle. Press EXTRAS before START. 1.5 LB WATER 80º F/27º C 1 CUP 3 TBL ALMOND EXTRACT ½ TSP SUGAR 1- ½ TSP SALT 1- ½...

  • Page 103: Soy Cinnamon Raisin Bread

    Recipes Soy Cinnamon Raisin Bread 1.5 LB WATER 80º F/27º C 1 CUP 3 TBL SUGAR 2 TBL SALT 1- ½ TSP DRY MILK ¼ CUP BREAD FLOUR 2- ½ CUPS CINNAMON 1 TSP SOY FLOUR ½ CUP ACTIVE DRY YEAST 2 TSP ADD TO DISPENSER: RAISINS...

  • Page 104: Carrot Raisin Bread

    Breadmaker Owner’s Manual Carrot Raisin Bread Select Fruit & Nut cycle. Press Extras before START. 1 LB 1.5 LB 2 LB EGG ROOM TEMPERATURE PLUSENOUGH WATER 80º ¾ CUP 1 CUP 1- ¼ CUPS F/27º C TO EQUAL 1TBL 2 TBL 3 TBL SUGAR 2 TBL...

  • Page 105: Day Old Bread Recipes

    Recipes Day Old Bread Recipes Breaded Pineapple CHUNKED PINEAPPLE 1 15-OZ CAN CORNSTARCH 2 TBL SUGAR ½ CUP BUTTER ¼ CUP 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 margarine and heat until thick.

  • Page 106: Bread Pudding

    Breadmaker Owner’s Manual Bread Pudding BREAD, 1-INCH CUBES 1- ½ CUPS VANILLA COOK & SERVE PUDDING & PIE FILLING 1 3-OZ BOX CINNAMON 1 TSP MILK, LIQUID 2 CUPS Mix all ingredients in a microwave-safe one quart casserole. Cook uncovered in microwave on high for 7 minutes or until boiling.

  • Page 107: Crunchy Bread Snacks

    Recipes Crunchy Bread Snacks BREAD, SLICED -INCH THICK 8 SLICES BUTTER, MELTED ¼ CUP DRY SEASONING MIX* 4 TSP *use any one of the following: dried spaghetti sauce season- ing, dry ranch dressing, Italian herb seasoning, garlic powder, or garlic salt. Amounts may be adjusted to your taste. Melt butter and add seasoning.

  • Page 108: Batter Bread Recipes

    Breadmaker Owner’s Manual Batter Bread Recipes The Batter Breads cycle will mix and bake: • A pre-packaged cake mix, quick bread, muffin mix, or most scratch recipes. • A full size cake mix, 16 oz., 18 oz., 13 oz. • Quick bread, or muffin mix, 9 oz.

  • Page 109: Sweet Corn Bread

    Recipes Sweet Corn Bread Select Batter Breads cycle. 1 LOAF EGGS, ROOM TEMPERATURE 2 LARGE MILK 80º F/27º C 1 CUP BUTTER, MELTED ¼ CUP SUGAR ¼ CUP SALT 1 TSP ALL-PURPOSE FLOUR 1 CUP CORN MEAL 1 CUP DOUBLE ACTING BAKING POWDER 1 TBL Remove the bread pan from the Breadmaker.
  • Page 110 Breadmaker Owner’s Manual cup, level off with the straight edge of a knife and add to the bread pan. Smooth into all corners. Lightly tap pan on counter 3 times to settle all ingredients. Carefully measure baking powder with a measuring spoon; level off with the straight edge of a knife and add to the bread pan.

  • Page 111: Pineapple Coconut Pound Cake

    Recipes Pineapple Coconut Pound Cake Select Batter Breads cycle. Stir, use a spatula to fold in any flour around the sides of the pan. 1 CAKE EGGS, ROOM TEMPERATURE 2 LARGE CRUSHED PINEAPPLE, UNDRAINED 1 CUP BUTTER, SOFTENED ¼ CUP SUGAR ¾...

  • Page 112: Spiced Zucchini Bread

    Breadmaker Owner’s Manual Spiced Zucchini Bread Select Batter Breads cycle. Use a spatula to fold in any flour around the sides of the pan. 1 LOAF EGGS, ROOM TEMPERATURE 3 LARGE BUTTER, SOFTENED ¾ CUP VANILLA EXTRACT 1- ½ TSP ZUCCHINI, FINELY GRATED - UNPEELED 1- ½...

  • Page 113: Cheddar Loaf Bread

    Recipes Cheddar Loaf Bread Select Batter Breads cycle. Use a spatula to fold in any flour around the sides of the pan. 1 LOAF EGGS, ROOM TEMPERATURE 3 LARGE MILK 80º F/27º C 1 CUP SHORTENING, ROOM TEMP. ½ CUP CHEDDAR CHEESE, SHREDDED 1 CUP SUGAR...

  • Page 114: Carrot Pecan Bread

    Breadmaker Owner’s Manual Carrot Pecan Bread Select Batter Breads cycle. Use a spatula to fold in any flour around the sides of the pan. 1 LOAF EGGS, ROOM TEMPERATURE 2 LARGE MILK 80º F/27º C 2/3 CUP BUTTER, SOFTENED ¼ CUP CARROTS, FINELY GRATED 1- ½...

  • Page 115: Banana Nut Cake

    Recipes Banana Nut Cake Select Batter Breads cycle. Stir, use a spatula to fold in any flour around the sides of the pan. 1 CAKE WHOLE EGGS, ROOM TEMPERATURE 2 LARGE EGG WHITES, ROOM TEMPERATURE SOUR MILK BANANA, MASHED 1- ½ CUPS 6 TBL SUGAR 1 CUP...

  • Page 116: Jam Cycle Instructions

    Breadmaker Owner’s Manual Jam Cycle Instructions For Best Results Do not reduce sugar or use sugar substitutes. The exact amounts of sugar, fruit, and other ingredients are necessary for a good set. Use only ripe fruit (not overripe or underripe) for best flavor. Do not puree fruit.
  • Page 117 Recipes Making Jam: Basic Procedure With kneading paddle in position, add the crushed fruit to the baking pan. Add the rest of the called-for ingredients. Insert baking pan into the Breadmaker. Close lid. Select Jam cycle. Press START. The Breadmaker will pre-heat for 15 minutes before any movement occurs in the pan.

  • Page 118: Jam Recipes

    Breadmaker Owner’s Manual Jam Recipes Strawberry, Blackberry, or Raspberry Jam FRESH OR FROZEN - THAWED FRUIT 3 CUPS SUGAR 5 CUPS Blueberry, Apricot, Peach or Pear Jam FRESH OR FROZEN - THAWED 3- ½ CUPS - 2 LB FROZEN OR 1- ½ LB FRESH FRUIT SUGAR 5 CUPS...

  • Page 119: Dough Recipes

    Recipes CAUTION: THE BAKING CHAMBER CAVITY, BREAD PAN, KNEADING PADDLE AND BREAD WILL BE VERY HOT. USE OVEN MITTS. Dough Recipes Crust Treatments (use only with dough program) Always allow optimum rising of shaped dough. Use a pastry brush to apply glaze. Bake in a conventional oven according to recipe instructions.

  • Page 120: Shaping Rolls

    Breadmaker Owner’s Manual Shaping Rolls Cloverleaf Rolls: Shape into ½-inch balls. Place 3 balls in each muffin tin and let rise until double in size. Crisscross Rolls: Shape into balls setting two aside. Combine the balls and roll into a 1/8-inch thick square. Cut strips 1/ 8-inch wide and 2-inches long.

  • Page 121: Dinner Roll Dough

    Recipes Dinner Roll Dough Select Dough cycle. 12 rolls 18 rolls 24 rolls EGG ROOM TEMPERATURE PLUSENOUGH WATER ¾ CUP ¾ CUP + 1 TBL CUPS 80º F/27º C TO EQUAL 2 TBL 3 TBL ¼ CUP SUGAR 2 TBL 3 TBL ¼...

  • Page 122: Wheat Dinner Roll Dough

    Breadmaker Owner’s Manual Wheat Dinner Roll Dough Select Dough cycle. 12 rolls 18 rolls WATER 80º F/27º C ¾ CUP 1- ½ CUPS 1 TBL 2 TBL BROWN SUGAR 2 TBL ¼ CUP SALT ½ TSP 1 TSP DRY MILK 1 TBL 2 TBL BREAD FLOUR...

  • Page 123: Buttermilk Roll Dough

    Recipes Buttermilk Roll Dough Select Dough cycle. Brush dough with 2 or 3 TBL of melted butter. 12 rolls 18 rolls CULTURED BUTTERMILK 80º F/ 1 CUP 1- ½ CUPS 27º C 3 TBL ¼ CUP HONEY 1- ½ TBL 2 TBL SALT 1 TSP...

  • Page 124: Cheezy Garlic Roll Dough

    Breadmaker Owner’s Manual Cheezy Garlic Roll Dough Select Dough cycle. 18 rolls 24 rolls EGG ROOM TEMPERATURE PLUS ENOUGH WATER 80º F/27º C 1 CUP CUPS TO EQUAL 2 TBL 3 TBL SUGAR ½ CUP SALT 1 TSP 1- ½ TSP BREAD FLOUR 3- ½...

  • Page 125: Refreshing Roll Dough

    Recipes Refreshing Roll Dough 12 rolls 18 rolls EGG ROOM TEMPERATURE PLUS ENOUGH WATER 80º F/27º C TO 1 CUP 1- ½ CUPS EQUAL BUTTER ¼ CUP BROWN SUGAR ½ CUP SALT 1 TSP 1- ½ TSP BREAD FLOUR 3- ½ CUPS 4- ½...

  • Page 126: Cinnamon Roll Dough

    Breadmaker Owner’s Manual Cinnamon Roll Dough Select Dough cycle. 16 rolls EGG ROOM TEMPERATURE PLUS ENOUGH WATER 80º F/27º C TO EQUAL 1 CUP 3 TBL SUGAR SALT 1 TSP BREAD FLOUR 3- ½ CUPS ACTIVE DRY YEAST 1- ½ TSP FILLING: BUTTER, MELTED SUGAR...
  • Page 127 Recipes Place in greased baking pan about -inch apart and let stand in a warm place for 30 minutes or until double in size. Bake in a conventional oven at 350º F/177º C for 25 to 30 minutes, or until done. Mix glaze ingredients until smooth and drizzle over top.

  • Page 128: Sticky Breakfast Bun Dough

    Breadmaker Owner’s Manual Sticky Breakfast Bun Dough Select Dough cycle. 12 BUNS EGG ROOM TEMPERATURE PLUS ENOUGH WATER 80º F/27º C TO EQUAL 1- ¼ CUPS 3- ½ TSP SUGAR SALT 1 TSP BREAD FLOUR 3- ½ CUPS ACTIVE DRY YEAST 1- ½...
  • Page 129 Recipes Method On a lightly floured surface roll into a 12-inch x 16-inch rectangle and spread with butter. Combine remaining fill- ing ingredients and sprinkle over dough. Roll up tightly, jelly-roll style, starting with the longest side and cut into one-inch slices.

  • Page 130: Brioche Roll Dough

    Breadmaker Owner’s Manual Brioche Roll Dough Select Dough cycle. 18 rolls WATER 80º F/27º C ½ CUP EGG YOLKS BUTTER, COLD, CHIPPED INTO PIECES 6 TBL SALT 1- ½ TSP SUGAR 6 TBL DRY MILK 3 TBL VANILLA EXTRACT 3 DROPS BREAD FLOUR 3 CUPS ACTIVE DRY YEAST...

  • Page 131: French Bread Dough

    Recipes French Bread Dough Select Dough cycle. 1 loaf WATER 80º F/27º C 1- ¼ CUPS SUGAR 1 TBL SALT 1 TSP BREAD FLOUR 3- ½ CUPS ACTIVE DRY YEAST 1 TBL GLAZE: WATER 2 TBL SALT ½ TSP Method Place on a lightly floured surface.
  • Page 132 Breadmaker Owner’s Manual Variations French Onion Bread: Add cup dehydrated onion to dough recipe and shape according to method above. French Loaf: Instead of method 1, shape the dough into one large round ball. Continue methods 2 and 3 as above. Bake at 400º...

  • Page 133: Challah Braid Dough

    Recipes Challah Braid Dough Select Dough cycle. regular large EGG ROOM TEMPERATURE PLUSENOUGH WATER 80º F/27º ¾ CUP 1 CUP + 1 TBL C TO EQUAL 2 TBL 3 TBL SUGAR 1- ½ TBL 2 TBL SALT 1 TSP 1- ½ TSP BREAD FLOUR 2 CUPS 3- ½...

  • Page 134: Creamed Soup Bread Bowl Dough

    Breadmaker Owner’s Manual Creamed Soup Bread Bowl Dough Select Dough cycle. Note: Any 2.0 LB. bread or dough recipe may be used; mix on dough program. 4 bowls EGGS ROOM TEMPERATURE PLUS ENOUGH WATER 80º F/27º C TO EQUAL 1 CUP + 5 TBL 2 TBL HONEY ¼...
  • Page 135 Recipes With a serrated knife, remove the top one-inch of each bread bowl. Remove the center, leaving a shell of -inch on sides and bottom. Fill with approximately one cup of creamed soup. (Non-creamed soup will soak through the bread bowl too easily.

  • Page 136: Party Dip Bread Bowl Dough

    Breadmaker Owner’s Manual Party Dip Bread Bowl Dough Select Dough cycle. Note: Any 1.5 LB. bread or dough recipe may be used; mix on dough program. 1 bowl WATER 80º F/27º C 1- ¼ CUPS SUGAR 1 TBL SALT 1 TSP BREAD FLOUR 3- ½...

  • Page 137: Shredded Beef Dip

    Recipes Shredded Beef Dip Mix and chill before serving. 3 cups DRIED BEEF, CHOPPED 5 OZ. CREAM CHEESE, SOFTENED 2 (8-OZ) PKG SOUR CREAM ½ CUP GREEN ONIONS, CHOPPED ACCENT¨ SEASONING 2- ½ TSP WORCESTERSHIRE¨ SAUCE TO TASTE...

  • Page 138: Shrimp Dip

    Breadmaker Owner’s Manual Shrimp Dip Mix and chill before serving. 3 cups CANNED SHRIMP, DRAINED AND 2 SMALL CANS MASHED CREAM CHEESE, SOFTENED 1 (8-OZ) PKG MAYONNAISE 1 CUP GREEN ONIONS, CHOPPED...

  • Page 139: Almond Cherry Coffee Cake Dough

    Recipes Almond Cherry Coffee Cake Dough Select Dough cycle. 1 coffee cake WATER 80º F/27º C 1 CUP 1 TBL SUGAR 1- ½ TBL SALT ¾ TSP DRY MILK 1 TBL BREAD FLOUR 3- ¾ CUPS ACTIVE DRY YEAST 1- ½ TSP FILLING: CREAM CHEESE, ROOM TEMPERATURE 8 OZ...
  • Page 140 Breadmaker Owner’s Manual Method Place on a lightly floured surface. Roll into a 15-inch x 10-inch rectangle. Spread filling over dough within½ -inch of edges. Starting with longest side, roll dough up tightly, pressing edges to seal. Place roll, seam-side down, on a greased baking sheet and join the ends to form a ring;...

  • Page 141: Bagel Dough

    Recipes Bagel Dough Select Dough cycle. 8 bagels WATER 80º F/27º C 1 CUP SUGAR 1- ½ TBL SALT 1 TSP BREAD FLOUR 3 CUPS ACTIVE DRY YEAST 2- ¼ TSP GLAZE: EGG, BEATEN SESAME SEEDS, POPPY SEEDS, CRACKED TOPPINGS (OPTIONAL): WHEAT DRY CEREAL, OR DEHYDRATED ONIONS Method...

  • Page 142: Banana Wheat Bagel Dough

    Breadmaker Owner’s Manual Banana Wheat Bagel Dough Select Dough cycle. 12 bagels EGG ROOM TEMPERATURE PLUS ENOUGH WATER 80º F/27º C TO EQUAL 1 CUP 2 TBL HONEY 1 TBL SALT 1- ½ TSP BANANA, MASHED WHOLE WHEAT FLOUR 2- ½ CUPS BREAD FLOUR 1 CUP ACTIVE DRY YEAST...
  • Page 143 Recipes In a 3-quart sauce pan, bring to a boil 2 quarts water and 2 tablespoons sugar. Place a few bagels at a time in boil- ing water. Simmer 3 minutes turning once. Remove with slotted spoon and put back on greased baking sheet. Brush with egg white and sprinkle with choice of toppings.

  • Page 144: Egg Bagels

    Breadmaker Owner’s Manual Egg Bagels Select Dough cycle. 12 bagels WATER 80º F/27º C ¾ CUP SALT 1 TSP SUGAR 2 TBL BREAD FLOUR 3 CUPS ACTIVE DRY YEAST 2- ¼ TSP Method When cycle is complete, remove the dough onto lightly floured surface.

  • Page 145: Soft Pretzel Dough

    Recipes Soft Pretzel Dough Select Dough cycle. 16 pretzels WATER 80º F/27º C 1- ¼ CUPS EGG YOLK ROOM TEMPERATURE 1 TBL SUGAR 2 TBL SALT 1 TSP WHITE PEPPER 1/8 TSP BREAD FLOUR 3- ½ CUPS ACTIVE DRY YEAST 1 TBL GLAZE: EGG WHITE...

  • Page 146: Pita Pocket Dough

    Breadmaker Owner’s Manual Pita Pocket Dough Select Dough cycle. 20 pita pockets WATER 80º F/27º C CUPS OLIVE OIL 8 TSP SUGAR 4 TSP SALT 1- ¼ TSP BREAD FLOUR 2 CUPS WHOLE WHEAT FLOUR CUPS ACTIVE DRY YEAST 2- ½ TSP Method Place on a lightly floured surface.

  • Page 147: Pizza Dough Recipes

    Recipes Pizza Dough Recipes Pizza Crust Dough Select Pizza Dough cycle. 1 thick or 2 thin crusts 2 thick or 4 thin crusts WATER 80º F/27º C ¾ CUP 1-2/3 CUPS 1 TBL 2 TBL SUGAR 1 TBL 2 TBL SALT ½...

  • Page 148: Whole Wheat Pizza Crust Dough

    Breadmaker Owner’s Manual Whole Wheat Pizza Crust Dough Select Pizza Dough cycle. 2 thin crusts WATER 80º F/27º C 1 CUP 2 TBL SUGAR 1 TBL SALT 1 TSP WHOLE WHEAT FLOUR 1 CUP BREAD FLOUR 1- ½ CUPS ACTIVE DRY YEAST 2- ¼...

  • Page 149: Foccacia Dough

    Recipes Foccacia Dough Select Pizza Dough cycle. 1 loaf WATER 80º F/27º C 1 CUP OLIVE OIL SUGAR 2 TSP SALT 1 TSP BREAD FLOUR 3 CUPS DRIED ITALIAN SEASONING 1 TSP ACTIVE DRY YEAST 1- ½ TSP GARLIC-CHEESE TOPPING OLIVE OIL ¼...
  • Page 150 Breadmaker Owner’s Manual Method With oiled hands, evenly press dough into a greased 9-inch x 13-inch pan. Using your fingertips, make indenta- tions in the dough. Cover, let rise in a warm place for 20 minutes or until dou- ble in size. While the dough is rising, select the topping and prepare.

  • Page 151: Personal Recipes

    Recipes Personal Recipes Pumpkin Pull-Apart Pan Rolls A delicious and unusual bread subtly flavored with pumpkin and pumpkin pie spice; an excellent accompaniment for ham. 16 rolls DOUGH WATER 80º F/27º C 2 TBL EGG, ROOM TEMPERATURE 2 LARGE VEGETABLE OIL ¼...
  • Page 152 Breadmaker Owner’s Manual RISE 2 55 MINUTES SHAPE 0 MINUTES RISE 3 0 MINUTES BAKE 50 MINUTES KEEP WARM AS DESIRED EXTRAS TEMPERATURE 335º F YES OR NO, YOUR SAVE CHOICE TOTAL TIME 3 HOURS 05 MINUTES Method Activate Pause at end of Punch. Remove bread pan and kneading paddle;...
  • Page 153 Recipes Challah This Jewish bread is traditionally baked on Fridays or Shab- bat, to celebrate the Sabbath meal. It is often braided into intricate shapes and topped with sesame seed or poppy seeds. Our version uses an easy braiding technique that yields an unbelievably beautiful loaf.
  • Page 154 Breadmaker Owner’s Manual KEEP WARM 0 MINUTES EXTRAS TEMPERATURE 355º F YES OR NO, YOUR SAVE CHOICE TOTAL TIME 3 HOURS 15 MINUTES Method After 15 second Punch; press PAUSE. Remove the bread pan and kneading paddle, close lid. On lightly floured surface divide the dough into 4 equal pieces.
  • Page 155 Recipes Grandma’s Cinnamon Rolls Tasty rolls, just like the ones Grandma used to make. The rec- ipe yields enough rolls for one batch today and a second batch for up to two weeks later. 12 rolls DOUGH MILK 80º F/27º C 1 CUP VEGETABLE OIL 3 TBL...
  • Page 156 Breadmaker Owner’s Manual Program PREHEAT 0 MINUTES KNEAD 1 6 MINUTES KNEAD 2 15 MINUTES RISE 1 40 MINUTES PUNCH 10 SECONDS RISE 2 5 MINUTES SHAPE 0 SECONDS RISE 3 45 MINUTES BAKE 50 MINUTES KEEP WARM 0 MINUTES EXTRAS TEMPERATURE 326º...
  • Page 157 Recipes Brush the dough with 2 TBL melted butter; sprinkle with ½ the filling. Beginning with long edge, roll up tightly; pinching long seam to seal. Cut into 6 equal pieces (approximately 2-inches each). Place rolls, swirl-side up, in bread pan; press START. When baking is complete, remove the rolls to a cooling rack.
  • Page 158 Breadmaker Owner’s Manual Program KNEAD 1 0 MINUTES KNEAD 2 0 MINUTES RISE 1 0 MINUTES PUNCH 0 SECONDS RISE 2 0 MINUTES SHAPE 0 SECONDS RISE 3 0 MINUTES BAKE 50 MINUTES KEEP WARM 0 MINUTES EXTRAS TEMPERATURE 326º F SAVE YES OR NO, YOUR CHOICE TOTAL TIME...

  • Page 159: Holiday Dried Fruit And Nut Bread

    Recipes Holiday Dried Fruit and Nut Bread Jewel-tones of red and gold lend a festive touch to this special bread. You may choose traditional fruit bread shaped for the holidays by selecting the PERSONAL RECIPE feature. For more traditionally shaped holiday bread, use the Breadmaker’s DOUGH cycle and shape into a Stollen or Braid.
  • Page 160 Breadmaker Owner’s Manual Program PREHEAT 0 MINUTES KNEAD 1 5 MINUTES KNEAD 2 23 MINUTES RISE 1 40 MINUTES PUNCH 20 SECONDS RISE 2 30 MINUTES SHAPE 15 SECONDS RISE 3 50 MINUTES BAKE 50 MINUTES EXTRAS TEMPERATURE 350º F YES OR NO, YOUR SAVE CHOICE...
  • Page 161 Recipes brown. Remove from baking sheet; cool on rack. If a topping is desired, drizzle with your favorite powdered sugar glaze or dust with powdered sugar. Holiday Braid: divide dough into 3 equal portions. On lightly floured surface, stretch and roll piece into a 14-inch rope. Loosely braid from center to ends.

  • Page 162: Care And Maintenance

    Breadmaker Owner’s Manual Care and Maintenance CAUTION! Risk of personal injury. The Beyond Breadmaker does not contain any user-serviceable components. Do not dis- assemble the Breadmaker for any reason. Refer all repair and service needs to qualified personnel. If your Breadmaker is not functioning properly, please contact: Toastmaster Inc.

  • Page 163: Cleaning The Breadmaker

    Care and Maintenance • Do not use vinegar, bleach, or harsh chemicals to clean the Breadmaker. • To avoid damage to the non-stick surfaces on the baking pan and kneading paddle, do not use metal scouring pads or other metallic objects when cleaning these components •...

  • Page 164: Storing The Breadmaker

    Breadmaker Owner’s Manual • Wipe out the fruit and nut dispenser with a soft damp cloth and dry thoroughly. Cleaning the Bread Pan and Kneading Paddle • Wash the bread pan and kneading paddle with warm, soapy water. Rinse and dry. Avoid scratching the non-stick surfaces.

  • Page 165: Troubleshooting

    TroubleShooting TroubleShooting Questions and Answers Remove it with care with a plastic crochet hook or a sandwich pick before slicing the bread. What should I do if the kneading Since the blade can be separated from the pan, paddle comes out with the bread? it is not a malfunction if it comes out in your bread.
  • Page 166 Breadmaker Owner’s Manual The Bread Maker must start operation several When setting the Timer for hours before the bread will be ready. These morning, why does the Bread sound are made by the motor when kneading Maker make sounds late at night? the dough.
  • Page 167 TroubleShooting Questions & Answers About Ingredients and Recipes Why do I get air bubbles at the This can be caused by using too much yeast. top of the bread? Add raisins, nuts etc., to the Fruit & Nut Dispenser. For best results, use dry raisins. Also When using raisins, the check your dough consistency five minutes to ten Breadmaker crushes them.
  • Page 168 Breadmaker Owner’s Manual Network Problems You may need to wait a few minutes after plugging in your breadmaker, or select Appliances>Detect Appliances from My Home Hub or the Home Hub Menu. iCEBOX does not In some instances you may need to change the electrical recognize my outlet you plug your Breadmaker or Home Hub into.

  • Page 169: Breadmaker Problems

    TroubleShooting Breadmaker Problems You see smoke or smell Ingredients may have spilled on heating element. a burning odor Be sure the bread pan is properly seated in the baking The ingredients do not chamber. The drive shaft on the bottom of the bread pan must engage with the drive shaft in the baking chamber.
  • Page 170 Breadmaker Owner’s Manual • Try using more flour (a teaspoon at a time), or less The bread is not baked water or liquid (a teaspoon less at a time). completely in the center. • Do not lift the lid too often during baking. The bread has a coarse This is usually the result of forgetting to add salt to the or holey texture.

  • Page 171: One Year Limited Warranty

    One Year Limited Warranty One Year Limited Warranty Warranty: This Westinghouse® product is warranted to be free from defects in materials or workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the product.
  • Page 172 Breadmaker Owner’s Manual any, must be paid by you and we will require you to pay the cost of customs duty / brokerage fees to us in advance of our performing any service. Risk During Shipment: We cannot assume responsibility for loss or damage during incoming shipment.

  • Page 173: Contact Information

    Contact Information Contact Information Coordonnées : Contacte a: Toastmaster Inc. National Service Center 708 South Missouri Street Macon, Mo 63552 In USA and Canada call: Consumer Service: 1-800-947-3744 Consumer Parts: 1-800-947-3745 consumer_relations@ toastmaster.com Hours: 8:00 A.M. - 5:30 P.M. Central Standard Time Aux USA et au Canada, appeler les numéros suivants: Service Consommateurs : 1-800-947-3744 Pièces Consommateurs : 1-800-947-3745...
  • Page 174 Breadmaker Owner’s Manual...

  • Page 175: Appendix

    Appendix Appendix Beyond Breadmaker Baking Cycles The following tables list times for each stage of the Bread- maker’s pre-programmed baking cycles. By using Extras, Program, Personal Recipe and Delay Bake, you can amend and expand these standard cycles. NOTE: If bread is not removed immediately after baking, a controlled Keep Warm phase will begin for each selection (except Batter Breads, Jam, Dough, Pizza Dough and Bake Only).
  • Page 176 Breadmaker Owner’s Manual 3:00 20 m 40 m 10 s 24m40s 15 s 49m45s 40 m 60 m Medium Dark 3:10 20 m 40 m 10 s 24m40s 15 s 49m45s 50 m 60 m Light 2:50 20 m 40 m 10 s 24m40s 15 s...
  • Page 177 Appendix 3:38 30 m 15 m 50 m 10 s 24m40s 10 s 44m40s 48 m 60 m Dark Light 3:25 30 m 15 m 50 m 10 s 24m40s 10 s 44m40s 35 m 60 m Whole Wheat Rapid, 2.0 Lb Loaf 2:20 15 m 30 m...
  • Page 178 3:25 20 m 40 m 10 s 29m40s 10 s 59m40s 50 m 60 m Medium Dark 3:35 20 m 40 m 10 s 29m40s 10 s 59m40s 60 m 60 m Light 3:25 20 m 40 m 10 s 29m40s 10 s 59m40s...
  • Page 179 Appendix 3:10 20 m 40 m 10 s 24m40s 49m45s 50 m 60 m Light Fruit & Nut, Rapid, 2.0 Lb Loaf Med. 2.50 20 m 25 m 10 s 54m40s 65 m 60 m 3:00 20 m 25 m 10 s 54m40s 75 m...
  • Page 180 Breadmaker Owner’s Manual Dough 1:30 Preheat 3 min. 27 min. 60 min. 2.0 Lb 1:27 3 min. 24 min. 60 min. 1:24 3 min. 21 min. 60 min. Pizza Dough 0:55 3 min. 22 min. 30 min. Bake Only 1:30 Adjustable...

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