Breadman TR2700 Use And Care Book Manual
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Breadman TR2700 Use And Care Book Manual

Stainless steel convection bread maker
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Stainless Steel Convection Bread Maker
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Summary of Contents for Breadman TR2700

  • Page 1 ® Stainless Steel Convection Bread Maker Care Customer Line: USA/Canada 1-800-231-9786 Accessories/Parts (USA / Canada) 1-800-738-0245 For online customer service Model and to register your product, go to www.prodprotect.com/applica ❑ TR2700 Also view the details for our latest sweepstakes!

  • Page 2: Important Safeguards

    Please Read and Save this Use and Care Book IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: q Read all instructions. q Do not touch hot surfaces. Use handles or knobs. q To protect against electrical shock do not immerse cord, plugs, or appliance in water or other liquid.

  • Page 3: Additional Important Safeguards

    ADDITIONAL IMPORTANT SAFEGUARDS Caution, hot surfaces: 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 bread maker and the area around the steam vents are HOT.
  • Page 4 SHORT CORD INSTRUCTIONS A short power-supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord. Do not use an extension cord with this product. ELECTRIC POWER If electric circuit is overloaded with other appliances, your bread maker may not operate properly.
  • Page 5 Product may vary slightly from what is illustrated. † 1. Removable lid (Part # TR2700-01) 2. Viewing window 3. Fruit & nut dispenser 4. Control panel 5. Steam vents 6. Power supply cord with polarized plug 7. Baking chamber 8. Drive shaft †...

  • Page 6: Control Panel

    CONTROL PANEL Keep Warm Operation Sweet Quick Breads PizzaDough Extras Crust Control Select Loaf Size Pause Start Program Save/Erase Time/Temp 1. Display Window Shows selection and timer setting. 2. Operation Light Illuminates when START button is pressed; when cycle is completed and in Keep Warm phase, light will flash.

  • Page 7: Crust Control

    Program (PROG) Temperature The PROG button allows you to adjust baking temperatures when using BAKE ONLY Course, when creating your Personal Recipe or Custom Program. 4. Save/Erase Press this button to save or erase changes made in Program function. 5. Yes/No and Up/Down Arrows Use this pair of buttons to register changes made in Program function and to set delay timer.
  • Page 8 Selection Options Select from these bread/dough courses: 1. White Bread Light (1 lb) 2. White Bread Light (1.5 lb) 3. White Bread Light (2 lb) 4. White Bread Medium (1 lb) 5. White Bread Medium (1.5 lb) 6. White Bread Medium (2 lb) 7.
  • Page 9 36. Whole Wheat Bread Rapid Dark (2 lb) 37. French Bread Light (1 lb) 38. French Bread Light (1.5 lb) 39. French Bread Light (2 lb) 40. French Bread Medium (1 lb) 41. French Bread Medium (1.5 lb) 42. French Bread Medium (2 lb) 43.

  • Page 10: How To Use

    74. Gluten Free 75. Batter Breads / Cake Light 76. Batter Breads / Cake Medium 77. Batter Breads / Cake Dark 78. Jam 79. Dough (1 lb) 80. Dough (1.5 lb) 81. Dough (2 lb) 82. Pizza dough 83. Bake Only 84.

  • Page 11: Kneading And Baking Courses

    Note: Remember to insert kneading paddle first, then add all ingredients BEFORE inserting the bread pan into baking chamber. • When inserting bread pan into bread maker, make sure to seat firmly in place. Removing bread pan • To remove bread pan from baking chamber, hold handle with an oven mitt and lift gently.
  • Page 12 Gluten Free Bread Used for gluten free recipes. Batter Bread Used for recipes that contain baking powder or baking soda, rather than yeast, to make bread or cake rise. Cake recipes made from scratch must be specially designed for this Course. Use this Course to prepare pre-packaged cake and quick bread mixes.

  • Page 13: Kneading And Baking Course Chart

    KNEADING AND BAKING COURSE CHART Course Crust Size Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total White Light 2 lb. 5 min 20 min 40 min 10 sec 24 m 15 sec 49 m 40 min 3:00 50 s...
  • Page 14 Course Crust Size Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total Whole Light 2 lb. 30 min 5 min 15 min 50 min 10 sec 24 m 10 sec 44 m 40 min 3:30 Wheat 50 s...
  • Page 15 Course Crust Size Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total French Light 2 lb. 5 min 20 min 40 min 10 sec 29 m 10 sec 59 m 45 min 3:20 50 s 50 s 1.5 lb.
  • Page 16 Course Crust Size Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total Sweet Light 2 lb. 5 min 20 min 40 min 10 sec 24 m 5 sec 49 m 55 min 3:15 50 s 55 s 1.5 lb.
  • Page 17 *Whole Wheat Courses have a rest period for up to 30 minutes before kneading begins. No movement occurs in the Bread Pan. This is normal. *Jam Course has a rest period for 15 minutes before kneading begins. No movement occurs in the Bread Pan. Course Crust Knead 1 Knead 2 Knead 3...

  • Page 18: Know Your Ingredients

    KNOW YOUR INGREDIENTS All-Purpose Flour All-purpose flour is blend of refined hard and soft wheat flours ideally suited for making quick breads and cakes. Bran Bran (unprocessed) is coarse outer portion of wheat or rye grains that is separated from flour by sifting or bolting. It is often added to bread in small quantities for nutritional enrichment, heartiness and flavor.
  • Page 19 Note: Flours, while visibly similar, can be very different by virtue 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. See RECIPE TIPS to assist with these experiments.
  • Page 20 Eggs Eggs add richness and velvety texture to bread dough and cakes. When recipe calls for egg(s) at room temperature, large egg(s) should be used. Fats Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French bread gets unique crust and texture from the lack of fat added. However, breads that call for fat stay fresh longer.
  • Page 21 High-Altitude Baking In high-altitude areas (over 3,000 feet) dough tends to rise faster, as there is less air pressure. Therefore, less yeast is necessary. For more information on High Altitude Baking guides contact: Colorado Cooperative Extension Resource Center Toll free: (877) 692-9358 E-mail: CERC@vines.colostate.edu Website: www.ext.colostate/edu/depts/coopext In dry climates, flour is drier and requires slightly more liquid.
  • Page 22 4. Make small indentation on top of dry ingredients (not so deep it reaches the wet layer) and add yeast/baking powder/baking soda. Important: Indentation for yeast is important, especially when using the delay bake timer. It keeps yeast away from the wet ingredients until the kneading process begins.
  • Page 23 11. Press START to begin kneading cycle. The operation light will illuminate. The TIME remaining will begin to count down in display window. COURSE, LOAF SIZE, CRUST COLOR and CYCLE will be shown in display window. (E). Note: During kneading cycle, yeast will activate and viewing window may begin to fog.

  • Page 24: Advanced Baking Techniques Bake Only

    3. Press MENU to choose Course. Time needed for selected Course appears in display window. 4. Press ▲ to add time in 10-minute intervals. (Use ▼ to subtract time.) Amount of time set is shown in display window q To fast forward time, continually press ▲. q To fast reverse, continually press ▼.

  • Page 25: Baking Chart

    Important: Do not leave lid standing open for extended periods of time. Always use an oven mitt when handling the bread pan or any part of the interior of the bread maker. Decorative Crusts 1. At start of baking process (see KNEADING AND BAKING CHART), press PAUSE.

  • Page 26: Personal Recipes

    4. Roll dough to an 8” x 13” (20 cm x 33 cm) rectangle on a clean, lightly floured surface. 5. Lightly brush with good olive oil, then sprinkle with fresh chopped garlic, rosemary, basil and sub-dried tomatoes. Top with cup crumbled feta or goat cheese.
  • Page 27 9th press: Bake cycle 10th press: Keep Warm cycle 11th press: Temperature 12th press: Extras – Do you want to activate the fruit and nut dispenser? YES or NO Note: To skip a cycle, press the arrows until you reach zero (0), then press PROG to move on to the next cycle of the baking program.

  • Page 28: Bread Recipes

    BREAD RECIPES...EASY AS 1-2-3 We suggest starting your bread making with this White Bread recipe. Follow steps previously outlined in this Instruction Manual. These steps have been written to eliminate most common errors in bread maker baking and may be helpful for any recipe.

  • Page 29: White Sourdough Starter

    desired, press START to begin immediately. 9. At beep during kneading process, check dough ball (see CHECKING DOUGH CONSISTENCY). It will be sticky to the touch. At this time, push down any dough or flour that may be on sides of bread pan. If desired, add additional ingredients (i.e., raisins, nuts, and spices).

  • Page 30: White Sourdough Bread

    WHITE SOURDOUGH BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. ½ cup + 1 Water (80°F/27°C) ¾ cup ¾ cup + 1 tbsp. tbsp. Starter ¾ cup 1 cup 1¼ cup (see above recipe) Sugar 2 tsp. 1 tbsp. 4 tsp. Salt 1 tsp.

  • Page 31: Fat-Free White Bread

    FAT-FREE WHITE BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Water (80°F/27°C) ¾ cup + 1 tbsp. 1 cup + 3 tbsp. 1½ cups Applesauce 1 tbsp. 2 tbsp. 3 tbsp. Sugar 1½ tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1½...

  • Page 32: Potato Bread

    POTATO BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Eggs, large; room temperature plus enough water ¾ cup + 2 tbsp. 1¼ cups 1½ cups (80°F/27°C) to equal 1 tbsp. 2 tbsp. 3 tbsp. Sugar 4 tsp. 2 tbsp. 3 tbsp. Salt 1 tsp.

  • Page 33: Whole Grain Bread

    WHOLE GRAIN BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Water (80°F/27°C) ¼ cup ½ cup Cultured buttermilk 1 cup cups (80°F/27°C) 2 tsp. 1 tbsp. 1 tbsp. + 1 tsp. Molasses 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp.

  • Page 34: Sunflower & Sesame Seed Whole Wheat Bread

    SUNFLOWER & SESAME SEED WHOLE WHEAT BREAD Ingredients 1½ lb. 2.0 lb. Eggs, large; room temperature plus enough water 1 cup + 2 tbsp. 1¼ cups (80°F/27°C) to equal 2 tbsp. 3 tbsp. Molasses 1 tbsp. 2 tbsp. Sugar 1 tbsp. 2 tbsp.

  • Page 35: Whole Wheat Bread

    WHOLE WHEAT BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Egg whites plus enough cultured 1 cup + 3 buttermilk (80°F/27°C) 1 cup 1½ cups tbsp. to equal 2 tbsp. 3 tbsp. ¼ cup Molasses 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp.

  • Page 36: Caraway Rye Bread

    CARAWAY RYE BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Eggs, large; room temperature plus enough water 1 cup + 1 ¾ cup cups (80°F/27°C) to equal tbsp. 2 tbsp. 3 tbsp. ¼ cup Honey 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp.

  • Page 37: Onion Rye Bread

    ONION RYE BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Eggs, large; room temperature plus enough water 1 cup + 3 ¾ cup + 2 tbsp. cups + 2 tbsp. (80°F/27°C) to equal tbsp. 2 tbsp. 3 tbsp. ¼ cup Honey 2 tbsp.

  • Page 38: Seven Grain Bread

    SEVEN GRAIN BREAD Ingredients 1½ lb. 2.0 lb. Eggs, large; room temperature plus enough water 1 cup + 2 tbsp. 1½ cups (80°F/27°C) to equal 2 tbsp. 3 tbsp. Honey 2 tsp. 1 tbsp. Salt 1½ tsp. 2 tsp. Whole wheat flour 1½...

  • Page 39: Two Cheese Bread

    TWO CHEESE BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Eggs, large; room temperature plus enough water ¾ cup 1 cup 1¼ cups (80°F/27°C) to equal 2 tsp. 1 tbsp. 1½ tbsp. Honey 1 tsp. 2 tsp. 1 tbsp. Salt 1 tsp.

  • Page 40: Pumpernickel Bread

    PUMPERNICKEL BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Eggs, large; room temperature plus enough water ¾ cup + 1 tbsp. 1 cup + 2 tbsp. 1 cup + 6 tbsp. (80°F/27°C) to equal 2 tbsp. 3 tbsp. ¼ cup Honey 2 tbsp.

  • Page 41: Hearty Nut Bread

    HEARTY NUT BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. 1 cup + 7 Water (80°F/27°C) 1 cup 1¼ cups tbsp. 2 tsp. 1 tbsp. 1½ tbsp. Molasses 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Dry oatmeal, quick or ½...

  • Page 42: French Bread

    FRENCH BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Water (80°F/27°C) ¾ cup + 2 tbsp. 1 cup + 2 tbsp. 1½ cups 1 tbsp. 1½ tbsp. 2 tbsp. Sugar 1 tbsp. 1½ tbsp. 2 tbsp. Salt 1 tsp. 1½ tsp. 2 tsp.

  • Page 43: Cinnamon Raisin Bread

    CINNAMON RAISIN BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Water (80°F/27°C) ¾ cup 1 cup 1¼ cups + 2 tbsp. 1 tbsp. 1½ tbsp. 2 tbsp. Brown sugar, firmly 1½ tbsp. 2½ tbsp. 3 tbsp. packed Salt 1 tsp. 1½...

  • Page 44: Crunchy Cracked Wheat Bread

    CRUNCHY CRACKED WHEAT BREAD Note: This recipe requires a few quick preparation instructions. • Add cracked wheat to heatproof bowl. Pour in boiling water, stirring to prevent lumps. • Let mixture stand for 20 minutes (at 80°F/27°C). Stir, pour into bread pan and add remainder of ingredients in order given.

  • Page 45: White Wheat Bread

    WHITE WHEAT BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Water (80°F/27°C) ¾ cup 1 cup + 2 tbsp. 1¼ cups + 2 tbsp. 1 tbsp. 1½ tbsp. 2 tbsp. Sugar 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1½...

  • Page 46: Dried Fruit Bread

    DRIED FRUIT BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Water (80°F/27°C) ¾ cup 1 cup + 1 tbsp. 1¼ cups 2½ tbsp. 3 tbsp. ¼ cup Brown sugar 1½ tbsp. 2½ tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp.

  • Page 47: Soy Cinnamon Raisin Bread

    SOY CINNAMON RAISIN BREAD Note: For best results, choose LIGHT crust. Ingredients 1½ lb. Water (80°F/27°C) 1 cup 3 tbsp. Sugar 2 tbsp. Salt 1½ tsp. Dry milk ¼ cup Bread flour 2½ cups Cinnamon 1 tsp. Soy flour ½ cup Active dry yeast 2 tsp.

  • Page 48: Sweet Corn Bread

    BATTER BREADS Batter Breads Course will mix and bake a prepackaged cake mix or quick bread. SWEET CORN BREAD Ingredients 1 loaf Eggs, large, at room temperature Milk (80°F/27°C) 1 cup Butter, melted ¼ cup Sugar ¾ cup Salt 1 tsp. All-purpose flour 2 cups Cornmeal...
  • Page 49 Method: 1. Remove bread pan from bread maker. Attach kneading paddle onto shaft. Add ingredients to bread pan in order listed. Refer to MEASURING YOUR INGREDIENTS. Make sure all ingredients, except water, are at room temperature. 2. Place bread pan into bread maker. Push down on rim until it fits firmly into place.

  • Page 50: Pineapple Coconut Pound Cake

    PINEAPPLE COCONUT POUND CAKE 1 cake Ingredients Eggs, large, at room temperature Crushed pineapple, undrained 1 cup Butter, softened ¼ cup Sugar ¾ cup Salt ½ tsp. Coconut, grated ½ cup All-purpose flour 2 cups Double acting baking powder 1 tbsp. Add to dispenser (press EXTRAS before pressing START to begin baking): Coconut, grated ½...

  • Page 51: Cheddar Loaf Bread

    CHEDDAR LOAF BREAD Ingredients 1 loaf Eggs, large, at room temperature Crushed pineapple, undrained 1 cup Shortening, room temp. ½ cup Cheddar cheese, shredded 1 cup Sugar ½ cup Salt ¾ tsp. All-purpose flour 2 cups Double acting baking powder 1 tbsp.

  • Page 52: Banana Nut Cake

    BANANA NUT CAKE Ingredients 1 loaf Whole eggs, large, at room temperature Egg whites, at room temperature Sour milk ¹/ ³ cup Banana, mashed 1½ cups 6 tbsp. Sugar 1 cup Salt ¾ tsp. Cream of tartar 1½ tsp. All-purpose flour 2 cups Baking soda ¾...

  • Page 53: Low Carb Bread Recipes

    LOW CARB BREAD RECIPES... EASY AS 1-2-3 For all low carb recipes, use the Low Carb Course selection. Your bread maker is preset to medium crust color and a 2 lb. (908 g) loaf size; these cannot be changed on the Low Carb Course setting. Important: Use exact ingredients listed in recipe;...
  • Page 54 Nutritional Analysis* Calories / slice Calories from fat Total fat Cholesterol 20 mg Sodium 187 mg Potassium 90 mg Carbohydrates Dietary fiber Sugar 0.4 g Protein Vit A 85 iu Calcium 10 mg Iron 1 mg *Calories & nutritional information based on serving sizes listed in recipe. Low Carb Course Method: 1.

  • Page 55: Low Carb Cinnamon Raisin Bread

    6. Press STOP and use oven mitts to carefully remove bread pan. The indicator light will go out when the STOP button is pressed. Caution: Bread pan, kneading paddle and bread will be extremely hot. Use oven mitts. 7. Turn bread pan upside-down and shake several times to release bread. Do not use metal utensils inside bread pan or bread maker.
  • Page 56 Ingredients 2 lb. Raisins Select Low Carb Course Yield: 28 slices Nutritional Analysis* Calories / slice Calories from fat Total fat Cholesterol 4 mg Sodium 268 mg Potassium 146 mg Carbohydrates Dietary fiber Sugar Protein 10 g Vit A 1 iu Calcium 19 mg Iron...

  • Page 57: Low Carb Chocolate Cake

    LOW CARB BATTER BREADS Use the Batter Breads Course and Light CRUST for low carb Batter Breads. Follow the method given for LOW CARB BREADS, but choose Batter Breads course in step #3 and select CRUST color LIGHT. LOW CARB CHOCOLATE CAKE Ingredients 1 cake Butter, melted...

  • Page 58: Gluten Free Bread Recipes

    Protein Vit A 510 iu Calcium 92 mg Iron 1 mg *Calories & nutritional information based on serving sizes listed in recipe. GLUTEN FREE BREAD RECIPES... EASY AS 1-2-3 The Gluten Free Course on your bread maker allows you to prepare fresh bread for a gluten-free diet or for bread lovers that have special dietary needs.
  • Page 59 Ingredients 1.5 lb. Xanthan gum 1 tbsp. Red Star Quick Rise™ Yeast 4½ tsp. Select Gluten Free Course Gluten Free Method: 1. Remove bread pan from bread maker. Attach kneading paddle onto shaft. Add ingredients to bread pan in order listed. Refer to MEASURING YOUR INGREDIENTS.

  • Page 60: Gluten Free Pumpernickel Bread

    GLUTEN FREE PUMPERNICKEL BREAD Ingredients 1.5 lb. Water (110 – 115 °F / 43 – 46 °C) 1 cup Extra large eggs 3 tbsp. Cider vinegar 1 tsp. Molasses 3 tbsp. Salt 1½ tsp. Dry milk ½ cup Brown rice flour 2 cups Potato starch flour ½...

  • Page 61: Bread / Pizza / Pasta Dough Courses

    BREAD / PIZZA / PASTA DOUGH COURSES Dough Courses Method: 1. Add ingredients to bread pan in order listed. Refer to MEASURING YOUR INGREDIENTS. Place bread pan into bread maker. Push down on rim until it fits firmly into place. Close lid. 2.
  • Page 62 Lightly Floured Sprinkle enough flour onto work area so dough can be handled without sticking. Shaped Rolls: Cloverleaf Rolls Shape into ½-inch balls. Place 3 balls in each muffin tin and let rise until doubled in size. Crisscross Rolls Shape into balls, setting 2 aside. Combine balls and roll into a -inch thick square.

  • Page 63: Wheat Dinner Roll Dough

    WHEAT DINNER ROLL DOUGH 1.0 lb. 2 lb. Ingredients 9 rolls 18 rolls Water (80°F/27°C) ¾ cup 1½ cups 1 tbsp. 2 tbsp. Brown sugar 2 tbsp. ¼ cup Salt 1 tsp. 2 tsp. Bread flour 1¼ cups 2½ cups Whole wheat flour 1 cup 2 cups...

  • Page 64: Cheezy Garlic Roll Dough

    CHEEZY GARLIC ROLL DOUGH 1.5 lb. 2.0 lb. Ingredients 18 rolls 24 rolls Eggs, large, at room temp. Plus enough water 1 1 /3 cups 1 cup (80°F/27°C) to equal 2 tbsp. 3 tbsp. 1 /3 cup Sugar ½ cup Salt 1½...

  • Page 65: Sticky Breakfast Bun Dough

    STICKY BREAKFAST BUN DOUGH 1.5 lb Ingredients 12 rolls Eggs, large, at room temp. Plus enough water (80°F/27°C) to equal 1¼ cups 3½ tsp. 1 /3 cup Sugar Salt 1½ tsp. Bread flour 3½ cups Active dry yeast 2 tsp. Select Dough Course Filling: Butter, softened...
  • Page 66 1.5 lb Ingredients 12 rolls Brown sugar ¾ cup Pecan halves (optional) 1 cup Method: 1. Place on lightly floured surface, roll dough into 12” x 16” rectangle and spread with butter. Combine remaining filling ingredients and sprinkle over dough.Roll up tightly, jelly-roll style, starting with longest side and cut into 1” slices.

  • Page 67: French Bread Dough

    FRENCH BREAD DOUGH 1.5 lb. Ingredients 1 loaf Water (80°F/27°C) 1¼ cups Sugar 1 tbsp. Salt 1½ tsp. Bread flour 3½ cups Active dry yeast 2 tsp. Select Dough Course Glaze: Water 2 tbsp. Salt ½ tsp. Method 1: Place on lightly floured surface. Roll into large rectangle. Starting with longest side, roll up tightly, pressing seams to seal and tapering each end.

  • Page 68: Challah Bread Dough

    Tip: If desired, brush with glaze and sprinkle loaves or rolls before baking with 1 of following: sesame seeds, poppy seeds, caraway seeds or cracked wheat. CHALLAH BREAD DOUGH 1.0 lb. 1.5 lb. Ingredients Regular Large Eggs, large, at room temp. Plus enough water (80°F/27°C) ¾...

  • Page 69: Bagel Dough

    2. Transfer braided dough to greased baking sheet; cover and let rise in a warm place for 45 minutes or until doubled in size. 3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds. Bake at 375ºF/190ºC for 25 minutes or until done. BAGEL DOUGH 1.5 lb.

  • Page 70: Soft Pretzel Dough

    SOFT PRETZEL DOUGH 1.5 lb. Ingredients 16 pretzels Water (80°F/27°C) 1¼ cups Egg yolk, room temp. 1 tbsp. Sugar 2 tbsp. Salt 1½ tsp. 1 /8 tsp. White pepper Bread flour 3½ cups Active dry yeast 2¼ tsp. Select Dough Course Glaze: Egg white Water...

  • Page 71: Pizza Crust Dough

    PIZZA CRUST DOUGH 1.0 lb. 2 lb. Ingredients 1 thick or 2 thin crusts 2 thick or 4 thin crusts Water (80°F/27°C) ¾ cup cups 1 tbsp. 2 tbsp. Sugar 1 tbsp. 2 tbsp. Salt 1½ tsp. 2 tsp. Dry milk 1 tbsp.

  • Page 72: Whole Wheat Pizza Crust Dough

    WHOLE WHEAT PIZZA CRUST DOUGH 1.0 lb. Ingredients 2 thin crusts Water (80°F/27°C) 1 cup 2 tbsp. Sugar 1 tbsp. Salt 1 tsp. Whole wheat flour 1 cup Bread flour 1½ cups Active dry yeast 1 tsp. Select Pizza Dough Course Method: 1.

  • Page 73: Focaccia Dough

    FOCACCIA DOUGH 1.5 lb. Ingredients 1 loaf Water (80°F/27°C) 1 cup Sugar 2 tsp Salt 1½ tsp. Bread flour 3 cups Dry Italian seasoning 1 tsp. Active dry yeast 2 tsp. Select Pizza Dough Course Garlic-Cheese Topping: Olive oil ¼ cup Dried oregano 1½...
  • Page 74 1.5 lb. Ingredients 1 loaf Greek-Style Topping: Olive oil ¼ cup Dried oregano 1½ tsp. Onion, thinly sliced 1 cup Feta cheese, crumbled Black olives, sliced & drained ¼ cup Salt ¼ tsp. Method: 1. With oiled hands, evenly press dough into greased 9” x 13” pan . Using your fingertips, make indentations in dough.
  • Page 75 JAM COURSE Jam Course Method: 1. Remove bread pan from bread maker. Attach kneading paddle to drive shaft. Have all ingredients ready. Clean fresh berries or fruit, cut into ½-inch cubes. Drain fruit before crushing. 2. Use liquid measuring cup to measure drained, crushed fruit. 3.

  • Page 76: Strawberry, Blackberry, Or Raspberry Jam

    STRAWBERRY, BLACKBERRY, OR RASPBERRY JAM 3 cups Fresh or frozen (thawed) fruit 5 cups Sugar Select Jam Course BLUEBERRY, APRICOT, PEACH OR PEAR JAM Fresh or frozen (thawed) fruit 3 cups Sugar 5 cups Lemon 3 tbsp. Select Jam Course Important: Do not exceed amounts given!
  • Page 77 Care and Cleaning This product contains no user serviceable parts. Refer service to qualified service personnel. CLEANING Important: Always unplug bread maker and allow to cool compeltely prior to cleaing. Bread pan and kneading paddle have nonstick surfaces, which make cleaning easier.

  • Page 78: Troubleshooting

    TROUBLESHOOTING Question Answer Why does height and shape of Height and shape of bread may differ bread differ in each loaf? depending on the ingredients, room temperature and length of timer cycle. Also, accurate measurement of ingredients is essential to make delicious bread.

  • Page 79: Need Help

    NEED HELP? For service, repair or any questions regarding your appliance, call the appropriate 800 number on cover of this book. Please DO NOT return the product to the place of purchase. Also, please DO NOT mail product back to manufacturer, nor bring it to a service center.
  • Page 80 2009/4-29-139E Copyright © 2009 Applica Consumer Products, Inc. Printed on recycled paper. Made in People’s Republic of China Printed in People’s Republic of China...

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