Manuel d'utilisation / d'entretien du produit 1148X du fabricant Toastmaster
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READ AND SA VE THESE INSTRUCTIONS W ARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal injur y or death. Please follow all safety instructions. ?? QUESTIONS ?? Before Contacting Y our Retailer Call TOLL-FREE 1-800-947-3744 and talk to one of T oastmaster’ s Experts.
T ABLE OF CONTENTS IMPORT ANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 BEFORE YOUR FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
IMPOR T ANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock and injur y to persons, including the following: • Read all instructions before using this appliance.
BEFORE YOUR FIRST USE Please fill out information that follows warranty . Unpack and clean bread maker; see CLEANING AND STORING. Place bread maker on a dr y , stable surface away from bur ners and away from areas where cooking grease or water may splatter onto it.
BREAD MAKER INTRODUCTION ■ PA R T S Bread Pan Clip 5.
■ CONTROL P ANEL Timer Press to delay pro- gram. The time will advance by 10 minute inter vals. Loaf Size Choose 1 lb., 1.5 lb. or 2 lb. loaf size. Star t After selecting the program and timer (if needed), press to start the program or timer count down.
■ FEA TURES PROGRAM SELECT The control panel will let you choose different programs and loaf sizes. All programs except Whole Wheat and French contain a beep to check the dough ball, to add additional ingredients (i.e., raisins, nuts, and spices) or to stir ingredients.
■ PROGRAM SPECIFICA TIONS (approximate times) 1.0 3:00 10 28 12 2:15 20 3 60 50 Light 1.5 3:20 15 30 20 2:20 20 3 60 55 2.0 3:30 15 32 20 2:28 23 3 60 1:00 1.0 3:00 10 28 12 2:15 20 3 60 50 Basic Med 1.5 3:20 4:00 to 15 30 20 2:20 20 3 60 55 2.0 3:30 13:00 15 32 20 2:28 23 3 60 1:00 1.
HELPFUL HINTS FOR BREAD AND DOUGH W e recommend that you read the following information before you shop for your ingredients. Y our bread maker will bake up to a 2 pound loaf of fresh bread containing approximately 4 cups of flour .
■ INGREDIENTS: READ BEFORE SHOPPING Y east: The Number One Ingredient For all programs except fast bake we used RED ST AR ® Active Dr y Y east when we developed the bread recipes. However , RED ST AR ® QUICK•RISE ™ Y east may also be used. W e found that we did not have to var y the amount used when we substituted one for the other .
Many grocer y stores stock gluten in the flour section. Health food and nutrition centers also carr y this item. Flour is best kept in an airtight container . If you are storing the flour for a long period of time, you may want to keep it in the freezer as the refrigerator tends to dr y it out.
Milk Coffee creamer , non-dair y creamer or dr y buttermilk may be substituted for dr y milk in equal proportions. Liquid milk 80°F/27°C may be substituted for water in equal propor tions for all bread programs except fast bake. The dr y milk may then be eliminated all together .
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 Breads, Fast Bake Breads, Gluten-Free Breads and Doughs sections.
Press Start. The time left for the program to be finished is dis- played. The timer will count down. All pro- grams except Whole Wheat and French will beep to add additional ingredients during the second knead. Opening lid will not stop kneading. Add ingredients quickly and evenly over dough.
■ PROGRAMMING DELA Y TIMER Select the program and Loaf Size. Before pressing Start, set the Timer for the amount of time you want to wait before the bread is done. The delayed timer can be set to delay bread making up to 13 hours. At the selected time, delicious bread will be ready .
RECIPES ■ BREAD . . . 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. Close the lid. Select the bread program, choose the Loaf Size and press Start.
BREADS W e 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. 17 WHITE BREAD 1 lb. 2 lb.
18 FRENCH BREAD 1 lb. 2 lb. water 80°F/27°C 3/4 cup + 2 TBL 1 cup + 7 TBL oil 1 TBL 2 TBL sugar 1 tsp 2 tsp salt 3/4 tsp 1 1/2 tsp bread flour 2 1/4 cups 4 1/3 cups active dr y yeast 1 1/2 tsp 2 tsp Program French French F A T FREE WHITE BREAD 1 lb.
EGG BREAD 1 lb. 2 lb. egg(s) room temperature plus 1 2 enough water 80°F/27°C to equal 3/4 cup 1 1/4 cups oil 2 TBL 1/4 cup sugar 4 tsp 3 TBL salt 1 1/2 tsp 1 TBL dr y milk 2 TBL 1/4 cup bread flour 2 cups 4 cups active dr y yeast 1 1/2 tsp 2 3/4 tsp Program Basic Basic BUTTERMILK BREAD 1 lb.
CINNAMON RAISIN BREAD 1 lb. 1.5 lb. water 80°F/27°C 3/4 cup + 2 TBL 1 cup + 2 TBL oil 1 TBL 4 tsp brown sugar 1 1/2 TBL 2 1/2 TBL salt 1 tsp 1 1/2 tsp dr y milk 1 TBL 1 1/2 TBL bread flour 2 1/4 cup.
DRIED FRUIT BREAD 1 lb. 1.5 lb. water 80°F/27°C 3/4 cup 1 cup + 2 TBL oil 2 TBL 3 TBL brown sugar 1 1/2 TBL 2 1/2 TBL salt 1 tsp 1 1/2 tsp dr y milk 1 TBL 1 1/2 TBL bread flour 2 1/4 cups 3 cups act.
SOY ALMOND FRUIT BREAD 1.5 lb. water 80°F/27°C 1 cup + 2 TBL oil 3 TBL almond extract 1/2 tsp sugar 2 1/2 TBL salt 1 1/2 tsp dr y milk 1 1/2 TBL bread flour 2 1/2 cups soy flour 1/2 cup active dr y yeast 2 1/2 tsp Program Sweet Add at the beep: dried mixed fruit, diced 1/2 cup almonds, slivered 1/4 cup SOY HERB BREAD 1.
TRAIL MIX BREAD 1 lb. 2 lb. water 80°F/27°C 3/4 cup + 1 TBL 1 cup + 1 TBL oil 2 1/2 TBL 5 TBL honey 2 TBL 3 TBL salt 1 tsp 2 tsp bread flour 2 cups 4 1/4 cups active dr y yeast 1 3/4 tsp 2 tsp Program Basic Basic Add at the beep: raisin and nut trail mix 1/2 cup 3/4 cup BLOODY MAR Y BREAD 1 lb.
BANANA BREAD 1 lb. 1.5 lb. egg room temperature plus 1 1 enough water 80°F/27°C to equal 1/2 cup + 3 TBL 3/4 cup + 3 TBL oil 4 tsp 2 TBL banana cake mix* 2/3 cup 1 cup bread flour 1 3/4 cups 2 2/3 cups gluten 2 tsp 1 TBL active dr y yeast 1 1/2 tsp 2 tsp Program Basic Basic *or any other variety of cake mix for flavor variation CORN BREAD 1 lb.
IT ALIAN HERB BREAD 1 lb. 2 lb. water 80°F/27°C 3/4 cup + 2 TBL 1 cup + 3 TBL oil 4 tsp 2 TBL sugar 1 TBL 3 TBL salt 1 tsp 2 tsp dr y milk 1 TBL 2 TBL bread flour 2 1/4 cups 4 cups dried Italian seasoning 1 tsp 1 TBL active dr y yeast* 1 1/4 tsp 1 1/4 tsp Program Basic Basic *yeast amounts are correct PIZZA BREAD 1 lb.
SESAME SEED BREAD 1.5 lb. 2 lb. egg room temperature plus 1 1 enough water 80°F/27°C to equal 1 cup 1 cup + 2 TBL oil 2 TBL 3 TBL honey 1 TBL 2 TBL sugar 2 tsp 1 TBL salt 1 tsp 1 1/2 tsp bread flour.
WHOLE WHEA T CINNAMON RAISIN W ALNUT BREAD 1 lb. 2 lb. egg white(s) room temperature plus 1 2 enough water 80°F/27°C to equal 3/4 cup 1 1/4 cups oil 1 1/2 TBL 2 1/2 TBL molasses 2 TBL 1/4 cup salt 1.
CARA W A Y R YE BREAD 1 lb. 2 lb. egg(s) room temperature plus 1 2 enough water 80°F/27°C to equal 3/4 cup 1 cup + 5 TBL oil 1 TBL 2 TBL honey 2 TBL 1/4 cup dr y milk 1 TBL 3 TBL salt 1 tsp 2 tsp br.
■ F AST BAKE ™ BREADS . . . A S E ASY 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.
F AST BAKE ™ BREADS W e suggest starting your fast bake bread baking with this White Bread Recipe. Refer to Helpful Hints for Bread and Dough for measuring information.
WHITE WHEA T BREAD 1 lb. 2 lb. water 110°-115°F/43°-46°C 3/4 cup + 3 TBL 1 1/2 cups + 3 TBL oil 1 TBL 3 TBL sugar 3 TBL 1/4 cup salt 1 tsp 2 tsp dr y milk 1 TBL 2 TBL bread flour 1 3/4 cups 3 1/2 .
HONEY GRANOLA BREAD 2 lb. water 110°-115°F/43°-46°C 1 1/2 cups + 1 TBL oil 6 TBL honey 2 1/2 TBL salt 2 tsp dr y milk 3 TBL bread flour 4 1/4 cups granola cereal 1 cup QUICK•RISE™ yeast 6 3/4 tsp Program Fast Bake CINNAMON RAISIN NUT BREAD 1 lb.
PEPPERONI PIZZA BREAD 1 lb. 2 lb. water 110°-115°F/43°-46°C 3/4 cup + 3 TBL 1 1/2 cups + 2 TBL oil 1 TBL 3 TBL pepperoni, thin sliced 1/2 cup 1 cup Parmesan cheese, grated 2 TBL 1/4 cup sugar 2 1/.
■ GLUTEN-FREE BREADS . . . A S E ASY AS 1 - 2 - 3 The Fast Bake program, with less knead and rise times, is perfect for baking hot fresh gluten-free breads in under an hour . 1. Add ingredients to the bread pan in the order listed. Place the bread pan in the bread maker .
GLUTEN-FREE COUNTR Y WHITE BREAD 1.5 lb. water 110°-115°F/43°-46°C 1 1/3 cups extra large eggs 3 oil 3 TBL cider vinegar 1 tsp sugar 3 TBL salt 1 1/2 tsp dr y milk 1/2 cup white rice flour 2 cups potato starch flour 2/3 cup soy flour 1/3 cup tapioca flour 1/2 cup xanthan gum 1 TBL QUICK•RISE™ yeast 4 1/2 tsp Program Fast Bake Method 1.
GLUTEN-FREE LEMON W ALNUT BREAD 1.5 lb. water 110°-115°F/43°-46°C 1 1/4 cups extra large eggs 3 oil 3 TBL cider vinegar 1 tsp lemon peel, grated 2 tsp sugar 3 TBL salt 1 1/2 tsp dr y milk 2/3 cup .
GLUTEN-FREE CORN MEAL BREAD 1.5 lb. water 110°-115°F/43°-46°C 1 1/3 cups extra large eggs 3 oil 3 TBL cider vinegar 1 tsp brown sugar 2 TBL salt 1 1/2 tsp dr y milk 1/2 cup white rice flour 2 cups tapioca flour 1/3 cup yellow corn meal 1 cup xanthan gum 1 TBL QUICK•RISE™ yeast 4 1/2 tsp Program Fast Bake GLUTEN-FREE ONION DILL BREAD 1.
GLUTEN-FREE ALMOND FRUIT BREAD 1.5 lb. water 110°-115°F/43°-46°C 1 1/2 cups + 1 TBL extra large eggs 3 oil 3 TBL cider vinegar 1 tsp almond extract 1/2 tsp sugar 1/4 cup salt 1 1/2 tsp dr y milk 1.
GLUTEN-FREE CHEDDAR CONFETTI BREAD 1.5 lb. water 110°-115°F/43°-46°C 1 1/3 cups extra large eggs 3 cider vinegar 1 tsp Cheddar cheese, shredded 1 cup sugar 2 TBL salt 1 1/2 tsp dr y milk 1/3 cup w.
GLUTEN-FREE BEAN OR CHICK-PEA BREAD 1.5 lb. water 110°-115°F/43°-46°C 1 1/4 cups extra large eggs 3 oil 3 TBL cider vinegar 1 tsp gluten-free maple flavoring 1/2 tsp brown sugar 3 TBL salt 1 1/2 t.
BREADED PINEAPPLE chunked pineapple 1 15-oz can cornstarch 2 TBL sugar 1/2 cup butter 1/4 cup white bread, 1 inch cubes 2 cups ■ DA Y OLD BREAD RECIPES Drain pineapple, reser ve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and sugar , add juice and butter and heat until thick.
■ 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. Close the lid. Select Dough program and Loaf Size.
Method 1. Remove the bread pan from the bread maker . Attach the kneading blade onto the shaft. Make sure all ingredients, except water , are at room temperature. 2. Place whole uncracked eggs in a bowl of warm water for 15 minutes to bring to room tempe- rature.
Method 1. With oiled hands, evenly press dough into a greased 9 x 13 inch pan. Using your fingertips, make indentations in the dough. 2. Cover and let rise in a war m place for 30 minutes or until almost double in size. While the dough is rising, select the topping and prepare.
Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double in size. 3. Bake at 350°F/177°C for 25-30 minutes, or until done. WHEA T DINNER ROLL DOUGH 1 lb.
Method 1. Place on a lightly floured surface. Roll into a 12 x 18 rectangle. Star ting with the longest side, roll up tightly , pressing the seams to seal and tapering each end. 2. Place the loaf on a greased baking sheet, cover and let rise in a warm place for 40 minutes or until double in size.
Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-garlic mixture. Place coated side up in a greased baking pan, drizzle any remaining topping over rolls.
Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Combine orange peel and sugar . Dip pieces in melted butter and then in orange peel-sugar mixture. 3. Place coated side up in greased baking pan. Drizzle any remaining topping over rolls.
Method 1. Place on a lightly floured surface. Divide into thirds, making 3 (10 inch long for regular , 13 inch long for large) ropes with tapered ends.
Method 1. Place on a lightly floured surface. Divide and press onto a 12 inch pizza pan, raising edges. 2. Spread pizza sauce over the dough and sprinkle with toppings. 3. Bake 425°F/218°C for 20 minutes or until crust is golden brown around edges. PIZZA CRUST DOUGH 1 lb.
Bagel Recipes Method 1. Place on a lightly floured surface. Divide into pieces. Roll each in a smooth ball, making a hole in the center of each with thumbs. Gently pull to make a one-inch hole. 2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until double in size.
Method 1. Place on a lightly floured surface. Roll into a 15 x 10 inch rectangle. Combine filling ingredients and spread over dough within 1/2 inch of edges. Starting with longest side, roll dough up tightly , pressing edges to seal. 2. Place roll, seam-side down, on a greased baking sheet and join the ends to form a ring; pinch to seal.
Method 1. Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 rolls, (12 x 24 inch rectangle for 24 rolls) and spread with butter . Combine remaining filling ingredients and sprinkle over butter . Roll up tightly , jelly-roll style, star ting with the longest side and cut into one inch slices.
Method 1. Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 rolls (12 x 24 inch rectangle for 24 rolls) and spread with butter . Combine remaining filling ingredients and sprinkle over dough. Roll up tightly , jelly-roll style, star ting with the longest side and cut into one inch slices.
Method 1. Place dough on a lightly floured surface and cut into pieces. Roll each piece into a 16 inch rope. Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop. 2. Place on a greased baking sheet 1 1/2 inches apart.
Method 1. Place dough on a lightly floured surface and divide into 4 equal pieces. Shape into 4 smooth round balls and place on a greased baking sheet. 2. Cover and let rise in a warm place for 1 hour or until double in size. 3. Bake at 350°F/177°C for 25-30 minutes or until done.
Method 1. Place dough on a lightly floured surface. Shape into a large smooth round ball and place on a greased baking sheet. 2. Cover and let rise in a warm place for 1 hour or until double in size. 3. Bake at 350°F/177°C for 30-40 minutes or until done.
CLEANING & STORING AL W A YS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETEL Y BEFORE CLEANING. CAREFULL Y UNP ACK THE BREAD MAKER AND REMOVE ALL P ACKAGING MA TERIALS. Any ser vice requiring disassembly , other than the cleaning described below , must be perfor med by an authorized ser vice center .
BEFORE CALLING FOR SERVICE ■ Questions and Answers 59 Questions Answers 1 Why does the height and shape of bread differ in each loaf? The height and shape of bread may differ depending on the ingredients, room temperature and length of the timer cycle.
60 ■ Check List O O O O O O O O O O O O O O O O O O O O O O O O O O O Bread maker does not operate/ ingredients not mixing Smoke emitted from steam vent/ burning smell Sides of bread collapse/ botto.
61 Suggestions The following suggestions have a corresponding number found on the check list. Be sure to read both. 1. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions. 2. Open lid, remove bread pan and allow to cool. 3. Needs ser vice.
62 ■ SERVICE INFORMA TION Please refer to warranty statement to determine if in-warranty ser vice applies. This appliance must be ser viced by a T oastmaster authorized ser vice center .
63 RECIPE INDEX BREADS Banana . . . . . . . . . . . . . . . . . . . . . . . . 24 Banana Granola . . . . . . . . . . . . . . . . . . 20 Bloody Mar y . . . . . . . . . . . . . . . . . . . . . 23 Buttermilk . . . . . . . . . . . . . . . . . . . . . . . 19 Caraway Rye .
KEEP DA TED SALES RECEIPT FOR W ARRANTY SERVICE. Keep this booklet. Record the following for reference: Date purchased Model number Date code (stamped on bottom) LIMITED ONE-YEAR GUARANTEE T oastmaster Inc. warrants this product, to original purchaser , for one year from purchase date to be free of defects in material and workmanship.
National Ser vice Center 708 South Missouri St., Macon, MO 63552 In USA and Canada call: Consumer Ser vice 1-800-947-3744 Consumer Parts 1-800-947-3745 Hours: 8:00 a.m. - 5:30 p.m. CST P ART NO. 33519P02 © 2000 T oastmaster Inc. A Subsidiar y of Salton, Inc.
Un point important après l'achat de l'appareil (ou même avant l'achat) est de lire le manuel d'utilisation. Nous devons le faire pour quelques raisons simples:
Si vous n'avez pas encore acheté Toastmaster 1148X c'est un bon moment pour vous familiariser avec les données de base sur le produit. Consulter d'abord les pages initiales du manuel d'utilisation, que vous trouverez ci-dessus. Vous devriez y trouver les données techniques les plus importants du Toastmaster 1148X - de cette manière, vous pouvez vérifier si l'équipement répond à vos besoins. Explorant les pages suivantes du manuel d'utilisation Toastmaster 1148X, vous apprendrez toutes les caractéristiques du produit et des informations sur son fonctionnement. Les informations sur le Toastmaster 1148X va certainement vous aider à prendre une décision concernant l'achat.
Dans une situation où vous avez déjà le Toastmaster 1148X, mais vous avez pas encore lu le manuel d'utilisation, vous devez le faire pour les raisons décrites ci-dessus,. Vous saurez alors si vous avez correctement utilisé les fonctions disponibles, et si vous avez commis des erreurs qui peuvent réduire la durée de vie du Toastmaster 1148X.
Cependant, l'un des rôles les plus importants pour l'utilisateur joués par les manuels d'utilisateur est d'aider à résoudre les problèmes concernant le Toastmaster 1148X. Presque toujours, vous y trouverez Troubleshooting, soit les pannes et les défaillances les plus fréquentes de l'apparei Toastmaster 1148X ainsi que les instructions sur la façon de les résoudre. Même si vous ne parvenez pas à résoudre le problème, le manuel d‘utilisation va vous montrer le chemin d'une nouvelle procédure – le contact avec le centre de service à la clientèle ou le service le plus proche.
