Manuel d'utilisation / d'entretien du produit Stainless Steel Convection Bread Maker du fabricant Breadman
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Model ❑ TR2700 Stainless Steel Convection Br ead Maker For online customer service and to register your pr oduct, go to www .prodpr otect.com/applica Also view the details for our latest sweepstakes.
2 Please Read and Save this Use and Care Book IMPOR T ANT 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.
3 ADDITIONAL IMPOR T ANT SAFEGUARDS Caution, hot surfaces : This appliance generates heat and escaping steam during use. Proper pr ecautions 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 ar e HOT .
4 SHORT CORD INSTRUCTIONS A short power -supply cord is pr ovided to reduce the risk r esulting from becoming entangled in or tripping over a longer cord. Do not use an extension cord with this pr oduct. ELECTRIC POWER If electric circuit is overloaded with other appliances, your br ead maker may not operate properly .
5 Product may vary slightly fr om what is illustrated. 1. 4. 2. 3. 6. 12. 13. 8. 10. 9. 7. 5. 11. Ke e p Warm Op e ra t ion Sw e et Breads Qu i c k Br e ad s PizzaDou gh C ru s t C on trol Ex t ra s L oa f Size Pau se Save/ E r ase P rog ra m T im e /T e m p No Y e s Sel ect Sta r t † 1.
6 CONTROL P ANEL 1. Display Window Shows selection and timer setting. 2. Operation Light Illuminates when ST AR T button is pressed; when cycle is completed and in Keep W arm phase, light will flash. 3. Program (PROG) Y our br ead maker has a unique 24-Hour Delay Bake Timer .
7 Program (PROG) T emperature The PROG button allows you to adjust baking temperatures when using BAKE ONL Y Course, when cr eating your Personal Recipe or Custom Program. 4. Save/Erase Press this button to save or erase changes made in Pr ogram function.
8 Selection Options Select from these br ead/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. White Bread Dark (1 lb) 8.
9 36. Whole Wheat Bread Rapid Dark (2 lb) 37. French Br ead Light (1 lb) 38. French Br ead Light (1.5 lb) 39. French Br ead Light (2 lb) 40. French Br ead Medium (1 lb) 41. French Br ead Medium (1.5 lb) 42. French Br ead Medium (2 lb) 43. French Br ead Dark (1 lb) 44.
10 74. Gluten Fr ee 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. – 88. Personal Recipes How to Use This product is for household use only .
11 Note: Remember to insert kneading paddle first, then add all ingredients BEFORE inserting the bread pan into baking chamber . • Wheninsertingbreadpanintobr eadmaker ,makesuretoseatrmlyinplace.
12 Gluten Free Br ead Used for gluten free r ecipes. Batter Bread Used for recipes that contain baking powder or baking soda, rather than yeast, to make bread or cake rise. Cake r ecipes made from scratch must be specially designed for this Course. Use this Course to prepar e pre-packaged cake and quick bread mixes.
13 KNEADING AND BAKING COURSE CHART Course Crust Size Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake T otal White Light 2 lb. 5 min 20 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 40 min 3:00 1.5 lb. 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 35 min 2:55 1 lb.
14 Course Crust Size Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake T otal Whole Wheat Light 2 lb. 30 min 5 min 15 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s 40 min 3:30 1.5 lb. 30 min 3 min 17 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s 37 min 3:27 1 lb.
15 Course Crust Size Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake T otal French Light 2 lb. 5 min 20 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 45 min 3:20 1.5 lb. 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 42 min 3:17 1 lb.
16 Course Crust Size Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake T otal Sweet Light 2 lb. 5 min 20 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 55 min 3:15 1.5 lb. 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 52 min 3:12 1 lb.
17 Course Crust Knead 1 Knead 2 Knead 3 Rest Knead 4 Knead 5 Bake T otal Batter Breads Light 1 min 3 min 2 min 2 min 1 min 2 min 69 min 1:20 Medium 1 min 3 min 2 min 2 min 1 min 2 min 79 min 1:30 Dark 1 min 3 min 2 min 2 min 1 min 2 min 89 min 1:40 *Whole Wheat Courses have a rest period for up to 30 minutes befor e kneading begins.
18 KNOW YOUR INGREDIENTS All-Purpose Flour All-purpose flour is blend of refined har d 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.
19 Note: Flours, while visibly similar , can be very differ ent by virtue of how they were gr ound, milled, stored, etc. Y ou may have to experiment with differ ent brands of flour to help you make the perfect loaf. See RECIPE TIPS to assist with these experiments.
20 Eggs Eggs add richness and velvety texture to br ead dough and cakes. When recipe calls for egg(s) at room temperatur e, large egg(s) should be used. Fats Shortening, butter and oil shorten, or tenderize, the texture of yeast br eads. French br ead gets unique crust and texture from the lack of fat added.
21 High-Altitude Baking In high-altitude areas (over 3,000 feet) dough tends to rise faster , as ther e is less air pressur e. Therefore, less yeast is necessary . For more information on High Altitude Baking guides contact: Colorado Cooperative Extension Resource Center T oll fr ee: (877) 692-9358 E-mail: CERC@vines.
22 4. Make small indentation on top of dry ingredients (not so deep it r eaches 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 ingr edients until the kneading process begins.
23 11. Press ST AR T 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.
24 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 T o fast forwar d time, continually press ▲ .
25 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 CHAR T), press P AUSE .
26 4. Roll dough to an 8” x 13” (20 cm x 33 cm) r ectangle on a clean, lightly floured surface. 5. Lightly brush with good olive oil, then sprinkle with fr esh chopped garlic, rosemary , basil and sub-dried tomatoes. T op with 1 / 3 cup crumbled feta or goat cheese.
27 9th press: Bake cycle 10th press: Keep W arm cycle 11th press: T emperatur e 12th press: Extras – Do you want to activate the fruit and nut dispenser? YES or NO Note: T o skip a cycle, pr ess the arrows until you r each zero (0), then pr ess PROG to move on to the next cycle of the baking program.
28 BREAD RECIPES...EASY AS 1-2-3 W e suggest starting your bread making with this White Br ead recipe. Follow steps previously outlined in this Instruction Manual. These steps have been written to eliminate most common errors in br ead maker baking and may be helpful for any recipe.
29 desired, pr ess ST ART to begin immediately . 9. At beep during kneading pr ocess, 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 desir ed, add additional ingredients (i.
30 WHITE SOURDOUGH BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. W ater (80°F/27°C) ½ cup + 1 tbsp. ¾ cup ¾ cup + 1 tbsp. Starter (see above recipe) ¾ cup 1 cup 1¼ cup Sugar 2 tsp. 1 tbsp. 4 tsp. Salt 1 tsp. 1½ tsp. 2 tsp. Bread flour 2 cups 3 cups 4 cups Active dry yeast 1½ tsp.
31 F A T -FREE WHITE BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. W ater (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 tsp. 2 tsp. Dry milk 1 tbsp. 1½ tbsp. 2 tbsp.
32 POT A TO BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Eggs, lar ge; room temperature 1 2 2 plus enough water (80°F/27°C) to equal ¾ cup + 2 tbsp. 1¼ cups 1½ cups Oil 1 tbsp. 2 tbsp. 3 tbsp. Sugar 4 tsp. 2 tbsp. 3 tbsp. Salt 1 tsp. 1½ tsp. 2 tsp.
33 WHOLE GRAIN BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. W ater (80°F/27°C) ¼ cup 1 / 3 cup ½ cup Cultured buttermilk (80°F/27°C) 2 / 3 cup 1 cup 1 1 / 3 cups Oil 2 tsp. 1 tbsp. 1 tbsp. + 1 tsp. Molasses 3 tbsp. ¼ cup 1 / 3 cup Salt 1 tsp. 1½ tsp.
34 SUNFLOWER & SESAME SEED WHOLE WHEA T BREAD Ingredients 1½ lb. 2.0 lb. Eggs, lar ge; room temperature 1 1 plus enough water (80°F/27°C) to equal 1 cup + 2 tbsp. 1¼ cups Oil 2 tbsp. 3 tbsp. Molasses 1 tbsp. 2 tbsp. Sugar 1 tbsp. 2 tbsp. Salt 1½ tsp.
35 WHOLE WHEA T BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Egg whites 1 1 1 plus enough cultured buttermilk (80°F/27°C) to equal 1 cup 1 cup + 3 tbsp. 1½ cups Oil 2 tbsp. 3 tbsp. ¼ cup Molasses 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Baking soda ¼ tsp.
36 CARAW A Y R YE BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Eggs, lar ge; room temperature 1 1 2 plus enough water (80°F/27°C) to equal ¾ cup 1 cup + 1 tbsp. 1 1 / 3 cups Oil 2 tbsp. 3 tbsp. ¼ cup Honey 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp.
37 ONION R YE BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Eggs, lar ge; room temperature 1 1 2 plus enough water (80°F/27°C) to equal ¾ cup + 2 tbsp. 1 cup + 3 tbsp. 1 1 / 3 cups + 2 tbsp. Oil 2 tbsp. 3 tbsp. ¼ cup Honey 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp.
38 SEVEN GRAIN BREAD Ingredients 1½ lb. 2.0 lb. Eggs, lar ge; room temperature 1 1 plus enough water (80°F/27°C) to equal 1 cup + 2 tbsp. 1½ cups Oil 2 tbsp.
39 TWO CHEESE BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Eggs, lar ge; room temperature 1 1 1 plus enough water (80°F/27°C) to equal ¾ cup 1 cup 1¼ cups Oil 2 tsp. 1 tbsp. 1½ tbsp. Honey 1 tsp. 2 tsp. 1 tbsp. Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk 2 tbsp.
40 PUMPERNICKEL BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Eggs, lar ge; room temperature 1 1 2 plus enough water (80°F/27°C) to equal ¾ cup + 1 tbsp. 1 cup + 2 tbsp. 1 cup + 6 tbsp. Oil 2 tbsp. 3 tbsp. ¼ cup Honey 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp.
41 HEARTY NUT BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. W ater (80°F/27°C) 1 cup 1¼ cups 1 cup + 7 tbsp. Oil 2 tsp. 1 tbsp. 1½ tbsp. Molasses 3 tbsp.
42 FRENCH BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. W ater (80°F/27°C) ¾ cup + 2 tbsp. 1 cup + 2 tbsp. 1½ cups Oil 1 tbsp. 1½ tbsp. 2 tbsp. Sugar 1 tbsp. 1½ tbsp. 2 tbsp. Salt 1 tsp. 1½ tsp. 2 tsp. Bread flour 2¼ cups 3½ cups 4 cups Active dry yeast 1½ tsp.
43 CINNAMON RAISIN BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. W ater (80°F/27°C) ¾ cup 1 cup 1¼ cups + 2 tbsp. Oil 1 tbsp. 1½ tbsp. 2 tbsp. Brown sugar , firmly packed 1½ tbsp. 2½ tbsp. 3 tbsp. Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk 1 tbsp. 1½ tbsp.
44 CRUNCHY CRACKED WHEA T BREAD Note: This recipe r equires a few quick preparation instructions. • Addcrackedwheattoheatpr oofbowl.Pourinboilingwater ,stirringto prevent lumps. • Letmixturestandfor20minutes(at80°F/27°C).
45 WHITE WHEA T BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. W ater (80°F/27°C) ¾ cup 1 cup + 2 tbsp. 1¼ cups + 2 tbsp. Oil 1 tbsp. 1½ tbsp. 2 tbsp. Sugar 2 tbsp.
46 DRIED FRUIT BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. W ater (80°F/27°C) ¾ cup 1 cup + 1 tbsp. 1¼ cups Oil 2½ tbsp. 3 tbsp. ¼ cup Brown sugar 1½ tbsp. 2½ tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk 1 tbsp. 1½ tbsp. 2½ tbsp. Bread flour 2¼ cups 3 cups 4 cups Nutmeg ½ tsp.
47 SOY CINNAMON RAISIN BREAD Note: For best results, choose LIGHT crust. Ingredients 1½ lb. W ater (80°F/27°C) 1 cup Oil 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.
48 BA TTER BREADS Batter Breads Course will mix and bake a pr epackaged cake mix or quick bread. SWEET CORN BREAD Ingredients 1 loaf Eggs, lar ge, at room temperature 2 Milk (80°F/27°C) 1 cup Butter , melted ¼ cup Sugar ¾ cup Salt 1 tsp. All-purpose flour 2 cups Cornmeal 1 cup Double acting baking powder 1 tbsp.
49 Method: 1. Remove bread pan fr om bread maker . Attach kneading paddle onto shaft. Add ingredients to br ead pan in order listed. Refer to MEASURING YOUR INGREDIENTS. Make sure all ingr edients, except water , are at r oom temperature. 2. Place bread pan into br ead maker .
50 PINEAPPLE COCONUT POUND CAKE Ingredients 1 cake Eggs, lar ge, at room temperatur e 2 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.
51 CHEDDAR LOAF BREAD Ingredients 1 loaf Eggs, lar ge, at room temperatur e 3 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.
52 BANANA NUT CAKE Ingredients 1 loaf Whole eggs, lar ge, at room temperature 2 Egg whites, at room temperatur e 2 Sour milk ¹/ ³ cup Banana, mashed 1½ cups Oil 6 tbsp. Sugar 1 cup Salt ¾ tsp. Cream of tartar 1½ tsp. All-purpose flour 2 cups Baking soda ¾ tsp.
53 LOW CARB BREAD RECIPES... EASY AS 1-2-3 For all low carb recipes, use the Low Carb Course selection. Y our bread maker is preset to medium crust color and a 2 lb.
54 Nutritional Analysis* Calories / slice 106 Calories from fat 45 T otal fat 5 g Cholesterol 20 mg Sodium 187 mg Potassium 90 mg Carbohydrates 15 Dietary fiber 3 g Sugar 0.4 g Protein 5 g Vit A 85 iu Calcium 10 mg Iron 1 mg *Calories & nutritional information based on serving sizes listed in recipe.
55 6. Pr ess STOP and use oven mitts to carefully r emove bread pan. The indicator light will go out when the STOP button is pressed. Caution: Bread pan, kneading paddle and br ead will be extremely hot. Use oven mitts. 7. T urn bread pan upside-down and shake several times to release br ead.
56 Ingredients 2 lb. Raisins 1 / 3 cup Select Low Carb Course Y ield: 28 slices Nutritional Analysis* Calories / slice 77 Calories from fat 36 T otal fat 4 g Cholesterol 4 mg Sodium 268 mg Potassium 1.
57 LOW CARB BA TTER BREADS Use the Batter Breads Course and Light CRUST for low carb Batter Br eads. Follow the method given for LOW CARB BREADS, but choose Batter Breads course in step #3 and select CRUST color LIGHT . LOW CARB CHOCOLA TE CAKE Ingredients 1 cake Butter , melted 6 tbsp.
58 Protein 8 g 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 br ead maker allows you to prepare fr esh bread for a gluten-free diet or for br ead lovers that have special dietary needs.
59 Ingredients 1.5 lb. Xanthan gum 1 tbsp. Red Star Quick Rise™ Y east 4½ tsp. Select Gluten Free Course Gluten Free Method: 1. Remove bread pan fr om bread maker . Attach kneading paddle onto shaft. Add ingredients to br ead pan in order listed. Refer to MEASURING YOUR INGREDIENTS.
60 GLUTEN FREE PUMPERNICKEL BREAD Ingredients 1.5 lb. W ater (110 – 115 °F / 43 – 46 °C) 1 cup Extra lar ge eggs 3 Oil 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 cup T apioca flour ½ cup Cocoa powder 1 tbsp.
61 BREAD / PIZZA / P AST A DOUGH COURSES Dough Courses Method: 1. Add ingredients to br ead pan in order listed. Refer to MEASURING YOUR INGREDIENTS. Place bread pan into br ead maker . Push down on rim until it fits firmly into place. Close lid. 2.
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.
63 WHEA T DINNER ROLL DOUGH Ingredients 1.0 lb. 9 rolls 2 lb. 18 rolls W ater (80°F/27°C) ¾ cup 1½ cups Oil 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 Active dry yeast 2 tsp.
64 CHEEZY GARLIC ROLL DOUGH Ingredients 1.5 lb. 18 rolls 2.0 lb. 24 rolls Eggs, lar ge, at room temp. 1 1 Plus enough water (80°F/27°C) to equal 1 cup 1 1 /3 cups Oil 2 tbsp. 3 tbsp. Sugar 1 / 3 cup ½ cup Salt 1½ tsp. 2 tsp. Dry milk 1 tbsp. 2 tbsp.
65 STICKY BREAKF AST BUN DOUGH Ingredients 1.5 lb 12 rolls Eggs, lar ge, at room temp. 1 Plus enough water (80°F/27°C) to equal 1¼ cups Oil 3½ tsp. Sugar 1 / 3 cup Salt 1½ tsp. Bread flour 3½ cups Active dry yeast 2 tsp. Select Dough Course Filling: Butter , softened ½ cup Sugar 1 / 3 cup Cinnamon 1 tbsp.
66 Ingredients 1.5 lb 12 rolls Brown sugar ¾ cup Pecan halves (optional) 1 cup Method: 1. Place on lightly floured surface, r oll dough into 12” x 16” rectangle and spread with butter . Combine r emaining filling ingredients and sprinkle over dough.
67 FRENCH BREAD DOUGH Ingredients 1.5 lb. 1 loaf W ater (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: W ater 2 tbsp. Salt ½ tsp. Method 1: Place on lightly floured surface.
68 Tip: If desired, brush with glaze and sprinkle loaves or r olls before baking with 1 of following: sesame seeds, poppy seeds, caraway seeds or cracked wheat. CHALLAH BREAD DOUGH Ingredients 1.0 lb. Regular 1.5 lb. Large Eggs, lar ge, at room temp. 1 1 Plus enough water (80°F/27°C) to equal ¾ cup 1 cup + 1 tbsp.
69 2. T ransfer 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.
70 SOFT PRETZEL DOUGH Ingredients 1.5 lb. 16 pretzels W ater (80°F/27°C) 1¼ cups Egg yolk, room temp. 1 Oil 1 tbsp. Sugar 2 tbsp. Salt 1½ tsp. White pepper 1 / 8 tsp. Bread flour 3½ cups Active dry yeast 2¼ tsp. Select Dough Course Glaze: Egg white 1 W ater 1 tbsp.
71 PIZZA CRUST DOUGH Ingredients 1.0 lb. 1 thick or 2 thin crusts 2 lb. 2 thick or 4 thin crusts W ater (80°F/27°C) ¾ cup 1 2 / 3 cups Oil 1 tbsp. 2 tbsp. Sugar 1 tbsp. 2 tbsp. Salt 1½ tsp. 2 tsp. Dry milk 1 tbsp. 2 tbsp. Bread flour 2¼ cups 4½ cups Active dry yeast 1 tsp.
72 WHOLE WHEA T PIZZA CRUST DOUGH Ingredients 1.0 lb. 2 thin crusts W ater (80°F/27°C) 1 cup Oil 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. Place finished dough on lightly floured surface.
73 FOCACCIA DOUGH Ingredients 1.5 lb. 1 loaf W ater (80°F/27°C) 1 cup Oil 1 / 3 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 T opping: Olive oil ¼ cup Dried oregano 1½ tsp.
74 Ingredients 1.5 lb. 1 loaf Greek-Style T opping: Olive oil ¼ cup Dried oregano 1½ tsp. Onion, thinly sliced 1 cup Feta cheese, crumbled 1 / 3 cup Black olives, sliced & drained ¼ cup Salt ¼ tsp. Method: 1. With oiled hands, evenly press dough into gr eased 9” x 13” pan .
75 JAM COURSE Jam Course Method: 1. Remove br ead pan from br ead maker . Attach kneading paddle to drive shaft. Have all ingredients r eady . Clean fresh berries or fruit, cut into ½-inch cubes. Drain fruit before crushing. 2. Use liquid measuring cup to measur e drained, crushed fruit.
76 STRAWBERR Y , BLACKBERRY , OR RASPBERR Y JAM Fresh or fr ozen (thawed) fruit 3 cups Sugar 5 cups SelectJamCourse BLUEBERR Y , APRICOT , PEACH OR PEAR JAM Fresh or fr ozen (thawed) fruit 3 cups Sugar 5 cups Lemon 3 tbsp.
77 Car e 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 .
78 TROUBLESHOOTING Question Answer Why does height and shape of bread dif fer in each loaf? Height and shape of bread may dif fer depending on the ingredients, r oom temperature and length of timer cycle. Also, accurate measurement of ingredients is essential to make delicious bread.
79 NEED HELP? For service, repair or any questions r egarding your appliance, call the appropriate 800 number on cover of this book. Please DO NOT r etur n the product to the place of pur chase. Also, please DO NOT mail product back to manufacturer , nor bring it to a service center .
80 2009/4-29-139E Printed on recycled paper . Copyright © 2009 Applica Consumer Products, Inc. Made in People’ s Republic of China Printed in People’ s Republic of China.
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 Breadman Stainless Steel Convection Bread Maker 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 Breadman Stainless Steel Convection Bread Maker - de cette manière, vous pouvez vérifier si l'équipement répond à vos besoins. Explorant les pages suivantes du manuel d'utilisation Breadman Stainless Steel Convection Bread Maker, vous apprendrez toutes les caractéristiques du produit et des informations sur son fonctionnement. Les informations sur le Breadman Stainless Steel Convection Bread Maker va certainement vous aider à prendre une décision concernant l'achat.
Dans une situation où vous avez déjà le Breadman Stainless Steel Convection Bread Maker, 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 Breadman Stainless Steel Convection Bread Maker.
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 Breadman Stainless Steel Convection Bread Maker. Presque toujours, vous y trouverez Troubleshooting, soit les pannes et les défaillances les plus fréquentes de l'apparei Breadman Stainless Steel Convection Bread Maker 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.
