Manuel d'utilisation / d'entretien du produit 1188 du fabricant Toastmaster
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READ AND SAVE THESE INSTRUCTIONS Bread Machines Use and Care Guide Recipe Book Models 1188, 1189S W ARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal injury or death. Please follow all safety instructions.
- 2 - T ABLE OF CONTENTS IMPOR T ANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 BEFORE FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
- 3 - IMPOR T ANT SAFEGUARDS When using electrical appliances, basic safety precautions should alwa ys be follo wed to reduce the risk of fire, electric shock and injury to persons, including the following: 1. Read all instructions before using this appliance.
- 4 - BEFORE Y OUR FIRST USE Carefully unpack the bread machine and remo v e all packaging materials .T o remov e any dust that ma y hav e accumulated during packaging, wash the bread pan and kneading blade. Do not immerse. (See cleaning instructions on page 9.
- 5 - BREAD MACHINE INTRODUCTION n P arts.
- 6 - n Control Panel - Model 1188 shown When a bread machine is packaged for shipment, a clear plastic film is placed ov er the control panel as protection.This film may either be remov ed or left on. If you choose to leav e it on, it will come off with use.
- 7 - n Basic Features.
- 8 - n Program Specifications.
- 9 - CLEANING INSTRUCTIONS CLEANING (Always unplug unit) ANY SERVICING REQUIRING DISASSEMBL Y , OTHER THAN THE CLEANING DESCRIBED BELOW , SHOULD BE PERFORMED BY AN AUTHORIZED SERVICE REPRESENT A TIVE. • Av oid using any cleaning agents other than dish detergent.
- 10 - INGREDIENTS Congratulations! Y ou hav e just acquired a TO ASTMASTER ® Bread Machine .T oastmaster Inc. has become a household name you can count on, as has RED STAR ® Y east.The home economists at RED STAR ® Y east and TO ASTMASTER hav e combined their efforts to provide the recipes in this cookbook.
- 11 - becomes gluten.When kneaded, gluten becomes elastic and gives the breads better str u c t u r e. I n c o n t r ast, all-purpose flour, milled from a combination of soft and hard wheat, becomes elastic too easily for use in a bread machine and quickly loses its ability to stretch w e l l .
- 12 - n Lemon Juice: Helps Dough Rise The addition of lemon juice, fresh or bottled, helps improv e the ov erall structure of your loaf . Only you, the baker, will know it is there! Y ou may omit the lemon juice from our recipes, ho wev er, it may result in a slightly shorter loaf.
- 13 - SAL T Salt-free recipes are not successful. Dietetically sodium free (less than 5 mg sodium per serving) or low salt (less than 1/2 the sodium of table salt) may be used in equal amounts. The bread will be coarser. EGGS Egg beaters may be used as directed on the carton.
- 14 - PROGRAMMING n Programming Bread Or Dough 1 Open the lid and remov e the bread pan by pulling straight up, using the handle. 4 Insert bread pan until it fits securely into bottom of bread machine. 2 Mount the kneading blade on the shaft, flat side down.
- 15 - 5 6 Close the lid. Plug into 120 V ~ 60 Hz outlet.The display indicator will light up . Select program and baking control. 7 Press STAR T. The time left f or the prog ram to be finished is displa yed and counts down. All bread programs except Basic will beep to add additional ingredients during the second knead.
- 16 - n Programming The Dela y Timer (Bread or Dough) Set the prog r am and crust color . Before pressing STAR T , set the timer for ho wev er long you want to wait before the bread is done: 4:10 to 13 hours . The Baking Control function is used to select the color of the crust.
- 17 - RECIPE INDEX BREADS Banana . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Banana Granola . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
- 18 - DA Y OLD BREAD USES Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Breaded Pineapple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
- 19 - BREAD . . . AS EASY AS 1 - 2 - 3 FOOD GUIDE PYRAMID 1. Add ingredients to the bread pan in the order listed. Place the bread pan in the bread machine . 2. Close the lid. Select the desired setting. Press STAR T. 3. When finished baking, remo v e bread pan from the bread machine.
- 20 - BREADS W e suggest starting your bread baking with this White Bread Recipe . F ollow each step carefully. These steps, a summary of previous pages, hav e been written to eliminate the most common errors in bread machine baking and may be helpful for any recipe.
- 21 - FRENCH 1 pound 1 1/2 pounds 2 pounds water 80°F/27°C 3/4 cup + 2 TBL 1 cup + 2 TBL 1 1/2 cups lemon juice 1 tsp 1 tsp 1 tsp oil 1 TBL 1 1/2 TBL 2 TBL sugar 1 TBL 1 1/2 TBL 2 TBL salt 1 tsp 1 .
- 22 - MILK 1 pound 1 1/2 pounds 2 pounds milk 3/4 cup 1 cup 1 cup + 6 TBL lemon juice 1 tsp 1 tsp 1 tsp oil 2 TBL 2 TBL 3 TBL sugar 1 tsp 1 1/2 tsp 2 tsp salt 1/2 tsp 1 1/2 tsp 2 tsp bread flour 2 cu.
- 23 - SOURDOUGH STARTER active dry yeast 2 1/4 tsp water 110°F/43°C 2 cups bread flour 3 1/2 cups sugar 1TBL In a 4 quart glass container, dissolve yeast in water 110°F/43°C; let stand 5 minutes, add flour and sugar . Stir with plastic or wooden spoon until blended.
- 24 - CINNAMON RAISIN 1 pound 1 1/2 pounds 2 pounds water 80°F/27°C 3/4 cup 1 cup 1cup + 6 TBL lemon juice 1 tsp 1 tsp 1 tsp oil 1 TBL 1 1/2 TBL 2 TBL brown sugar 1 1/2 TBL 2 1/2 TBL 3 TBL salt 1 t.
- 25 - DRIED FRUIT 1 pound 1 1/2 pounds 2 pounds water 80°F/27°C 3/4 cup 1 cup + 1 TBL 1 1/4 cups lemon juice 1 tsp 1 tsp 1 tsp oil 2 1/2 TBL 3 TBL 1/4 cup brown sugar 1 1/2 TBL 2 1/2 TBL 1/4 cup sa.
- 26 - HONEY GRANOLA 1 pound 1 1/2 pounds 2 pounds water 80°F/27°C 3/4 cup + 2 TBL 1 cup + 2 TBL 1 cup + 6 TBL lemon juice 1 tsp 1 tsp 1 tsp oil 2 TBL 1/4 cup 5 TBL honey 2 TBL 2 1/2 TBL 3 TBL salt .
- 27 - MAPLE 1 1/2 pounds 2 pounds water 80°F/27°C 1 cup 1 1/3 cups lemon juice 1 tsp 1 tsp oil 1/4 cup 6 TBL maple syrup 1/4 cup 6 TBL maple flavoring 1/2 tsp 3/4 tsp salt 2 tsp 1 TBL bread flour 3.
- 28 - SOY ALMOND FRUIT 1 1/2 pounds water 80°F/27°C 1 cup lemon juice 1 tsp oil 3 TBL almond extract 1/2 tsp sugar 2 1/2 TBL salt 1 1/2 tsp dry milk 1 1/2 TBL bread flour 2 1/2 cups soy flour 1/2 c.
- 29 - SOY HERB 1 1/2 pounds water 80°F/27°C 1 cup + 2 TBL lemon juice 1 tsp oil 2 TBL sugar 3 TBL salt 1 1/2 tsp dry milk 1 TBL dried dill weed 1 tsp garlic salt 1/2 tsp dry mustard 1/2 tsp dried b.
- 30 - BLOODY MAR Y 1 pound 1 1/2 pounds 2 pounds water 80°F/27°C 1/4 cup 1/3 cup + 2 TBL 1/4 cup lemon juice 1 tsp 1 tsp 1 tsp oil 1 TBL 1 1/2 TBL 3 TBL b loody mary mix 80°F/27°C 1/2 cup 3/4 cup.
- 31 - CORN 1 pound 1 1/2 pounds 2 pounds egg room temperature 1 1 2 plus enough water 80°F/27°C to equal 3/4 cup + 1 TBL 1 cup + 2 TBL 1 cup + 3 TBL lemon juice 1 tsp 1 tsp 1 tsp oil 2 TBL 3 TBL 1/.
- 32 - ITALIAN HERB 1 pound 1 1/2 pounds 2 pounds water 80°F/27°C 3/4 cup + 2 TBL 1 cup + 2 TBL 1 1/4 cups + 2 TBL lemon juice 1 tsp 1 tsp 1 tsp oil 4 tsp 2 TBL 3 TBL sugar 1 TBL 3 TBL 3 TBL salt 1 .
- 33 - PO TATO 1 pound 1 1/2 pounds 2 pounds egg(s) room temperature 1 2 2 plus enough water 80°F/27°C to equal 3/4 cup 1 cup + 3 TBL 1 1/4 cups + 2 TBL lemon juice 1 tsp 1 tsp 1 tsp oil 2 TBL 2 TBL.
- 34 - SUNFLOWER AND SESAME SEED 1 1/2 pounds 2 pounds egg(s) room temperature plus enough 1 1 water 80°F/27°C to equal 1 cup 1 cup + 1 TBL lemon juice 1 tsp 1 tsp oil 2 TBL 3 TBL molasses 1 TBL 2 T.
- 35 - WHITE WHEA T WITH GLUTEN 1 pound 1 1/2 pounds water 80°F/27°C 1 cup 1 1/4 cups lemon juice 1 tsp 1 tsp oil 1 1/2 TBL 7 tsp molasses 2 TBL 2 1/2 TBL salt 1 tsp 1 1/2 tsp dry milk 1 1/2 TBL 2 T.
- 36 - WHOLE GRAIN 1 pound 1 1/2 pounds 2 pounds water 80°F/27°C 1/4 cup 1/3 cup 1/2 cup cultured buttermilk 80°F/27°C 2/3 cup 1 cup 1 1/3 cups lemon juice 1 tsp 1 tsp 1 tsp oil 2 tsp 1 TBL 1 TBL .
- 37 - SOUTHERN BARLEY 1 pound 1 1/2 pounds egg(s) room temperature 1 1 plus enough water 80°F/27°C to equal 3/4 cup + 2 TBL 1 cup lemon juice 1 tsp 1 tsp oil 1 TBL 4 tsp honey 1 TBL 2 TBL salt 1 ts.
- 38 - ONION RYE 1 pound 1 1/2 pounds 2 pounds egg(s) room temperature 1 1 2 plus enough water 80°F/27°C to equal 3/4 cup + 1 TBL 1 cup + 2 TBL 1 1/3 cups lemon juice 1 tsp 1 tsp 1 tsp oil 1 TBL 1 1.
- 39 - CRUNCHY CRACKED WHEA T 1 pound 1 1/2 pounds water* 1 cup 1 1/2 cups cracked wheat* 1/2 cup 3/4 cup lemon juice 1 tsp 1 tsp oil 4 tsp 2 TBL sugar 4 tsp 2 TBL salt 1 1/2 tsp 2 tsp bread flour 2 c.
- 40 - DA Y OLD BREAD USES BREADED PINEAPPLE white bread, 1 inch cubes 2 cups chunked pineapple, 15 oz. 1 can margarine 1/4 cup sugar 1/2 cup cornstarch 2 TBL Place bread and drained pineapple into greased baking pan. Cook pineapple juice plus enough w ater to equal 1 cup, margarine, sugar and cornstarch until thick.
- 41 - DOUGH . . . AS EASY AS 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Refer to page 20 for measuring information. Place the bread pan in the bread machine. 2. Close the lid. Select the DOUGH setting. Press STAR T. 3. Remov e the dough from the bread pan when the beeper sounds eight times .
- 42 - DINNER ROLLS 12 rolls 18 rolls 24 rolls egg room temperature 1 1 1 plus enough water 80°F/27°C to equal 3/4 cup 1 cup + 1 TBL 1 1/3 cups lemon juice 1 tsp 1 tsp 1 tsp oil 2 TBL 3 TBL 1/4 cup .
- 43 - WHEAT DINNER ROLLS 12 rolls 18 rolls water 80°F/27°C 3/4 cup 1 1/2 cups lemon juice 1 tsp 1 tsp oil 1 TBL 2 TBL brown sugar 2 TBL 1/4 cup salt 1/2 tsp 1 tsp dry milk 1 TBL 2 TBL bread flour 1 1/4 cups 2 1/2 cups whole wheat flour 1 cup 2 cups active dry yeast 1 1/2 tsp 2 tsp program 6 6 Method 1.
- 44 - FRENCH BREAD water 80°F/27°C 1 1/4 cups lemon juice 1 tsp sugar 1 TBL salt 1 tsp bread flour 3 1/2 cups active dry yeast 1 TBL Glaze: water 2 TBL salt 1/2 tsp program 6 Method 1. Place on a lightly floured surface . Roll into a large rectangle .
- 45 - CHEEZY GARLIC ROLLS 18 rolls 24 rolls egg room temperature plus enough 1 1 water 80°F/27°C to equal 1 cup 1 1/3 cups lemon juice 1 tsp 1 tsp oil 2 TBL 3 TBL sugar 1/3 cup 1/2 cup salt 1 tsp 1.
- 46 - REFRESHING ROLLS 12 rolls 18 rolls egg room temperature plus enough 1 1 water 80°F/27°C to equal 1 cup 1 1/2 cups lemon juice 1 tsp 1 tsp b utter 1/4 cup 1/3 cup brown sugar 1/3 cup 1/2 cup s.
- 47 - CHALLAH BRAID regular large egg(s) room temperature plus enough 1 1 water 80°F/27°C to equal 3/4 cup 1 cup + 1 TBL lemon juice 1 tsp 1 tsp oil 2 TBL 3 TBL sugar 1 1/2 TBL 2 TBL salt 1 tsp 1 1.
- 48 - WHOLE WHEAT PIZZA CRUST 2 thin crusts water 80°F/27°C 1 cup lemon juice 1 tsp oil 2 TBL sugar 1 TBL salt 1 tsp whole wheat flour 1 cup bread flour 1 1/2 cups active dry yeast 2 1/4 tsp program 6 Method 1. Place on a lightly floured surface . Divide in half and press onto a 12 inch pizza pan.
- 49 - BA GELS 8 bagels water 80°F/27°C 1 cup lemon juice 1 tsp sugar 1 1/2 TBL salt 1 tsp bread flour 3 cups active dry yeast 2 1/4 tsp Glaze: egg, beaten 1 T oppings (optional): sesame seeds, popp.
- 50 - ALMOND CHERRY COFFEE CAKE 1 coffee cake water 80°F/27°C 1 cup lemon juice 1 tsp oil 1 TBL sugar 1 1/2 TBL salt 3/4 tsp dry milk 1 TBL bread flour 3 1/4 cups active dry yeast 1 1/2 tsp Filling.
- 51 - CINNAMON ROLLS 16 rolls egg room temperature plus 1 enough water 80°F/27°C to equal 1 cup lemon juice 1 tsp oil 3 TBL sugar 1/3 cup salt 1 tsp bread flour 3 1/2 cups active dry yeast 1 1/2 ts.
- 52 - STICKY BREAKFAST ROLLS 12 rolls egg(s) room temperature plus 1 enough water 80°F/27°C to equal 1 1/4 cups lemon juice 1 tsp oil 3 1/2 tsp sugar 1/3 cup salt 1 tsp bread flour 3 1/2 cups activ.
- 53 - SOFT PRETZELS 16 pretzels water 80°F/27°C 1 1/4 cups egg yolk room temperature 1 lemon juice 1 tsp oil 1 TBL sugar 2 TBL salt 1 tsp white pepper 1/8 tsp bread flour 3 1/2 cups active dry yeast 1 TBL Glaze: egg white 1 water 1 TBL T oppings (optional): kosher salt sesame seeds program 6 Method 1.
- 54 - THE JOYS OF JAM . . . AS EASY AS 1 - 2 - 3 B ASIC RECIPE berries 2 cups sugar 3/4 cup lemon juice 2 TBL CAUTION: DO NOT EXCEED THESE AMOUNTS program 7 (Model 1188 only) W e think homemade jam and fresh bread are a match made in hea v en.
- 55 - B UTTER . . . AS EASY AS 1 - 2 - 3 (Model 1189S only) Although the old-fashioned churning method used to require a lot of time and elbow grease, making butter in your T oastmaster Bread & Butter Maker is now as easy as 1 - 2 - 3.
- 56 - n Fla vored Butters T o mak e “fla vored butters,” prepare plain butter as directed. Place butter into a deep bowl and beat in ingredients with a hand mixer until well blended. Ser v e with fish, meat, poultry , vegetables, bagels , crackers and bread.
FULL FLA V ORS butter 1/2 cup red bell pepper, chopped 1 lemon juice 1 1/2 TBL dried tarragon 1/2 tsp dried thyme 1/4 tsp salt 1/8 tsp white pepper, ground 1/8 tsp RED BELL PEPPER b utter 1/2 cup drie.
- 58 - FRESH HERB FLA V ORS b utter 1/2 cup fresh basil, chopped OR 2 tsp dried basil 1/2 tsp garlic powder 1/8 tsp black pepper, ground 1/8 tsp salt 1/4 tsp B ASIL GARLIC butter 1/2 cup lemon juice 1.
- 59 - BEFORE CALLING FOR SERVICE n Questions and Answer s Questions Why does the height and shape of bread differ in each loaf? The bread has an unusual aroma.
- 60 - n Checklist.
- 61 - n Suggestions The f o l l o wing suggestions have a corresponding number found on the chec k l i s t . Be sure to read b o t h . 1. Plug into 120 V ~ 60 Hz outlet. 2. Open lid, remo v e bread pan and allow to cool. 3. Needs service . 4. Wait until program is complete; unplug, allow to cool and clean.
- 62 - SERVICE INFORMA TION SPECIFICA TIONS Please refer to warranty statement to determine if in-warranty service applies. This appliance must be serviced by a T oastmaster authorized service center .
ONE YEAR LIMITED W ARRANTY T oastmaster Inc. w arrants this product, to original purchaser, for one year from purchase date to be free of defects in material and workmanship. This w a r r anty is the only written or express w a r r anty given by Toastmaster 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 1188 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 1188 - de cette manière, vous pouvez vérifier si l'équipement répond à vos besoins. Explorant les pages suivantes du manuel d'utilisation Toastmaster 1188, vous apprendrez toutes les caractéristiques du produit et des informations sur son fonctionnement. Les informations sur le Toastmaster 1188 va certainement vous aider à prendre une décision concernant l'achat.
Dans une situation où vous avez déjà le Toastmaster 1188, 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 1188.
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 1188. Presque toujours, vous y trouverez Troubleshooting, soit les pannes et les défaillances les plus fréquentes de l'apparei Toastmaster 1188 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.
