Programmable Breadmaker

Programmable Breadmaker
programmable
breadmaker
instruction and recipe booklet
STYLE #18019
table of contents
Important Safeguards ........................................................................................ 2
Other Consumer Safety Information ................................................................. 5
Parts & Features .................................................................................................. 7
Assembly & Use .................................................................................................. 9
Care & Cleaning ............................................................................................... 20
Troubleshooting................................................................................................. 22
Warranty & Customer Service........................................................................... 24
A Note from Food Network ...................................................................................... 25
Recipes ................................................................................................................. 26
Notes .................................................................................................................... 32
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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed
including the following:
1. READ ALL INSTRUCTIONS BEFORE USING THE APPLIANCE.
2. Do not immerse cord, plug or appliance in water or other liquid (see
instructions for cleaning).
3. Do not touch hot surfaces. Always use oven mitts when handling the hot
bread pan or bread.
4. This appliance is not intended for use by persons (including children)
with reduced physical, sensory or mental capabilities, or lack of experience
and knowledge, unless they have been given supervision or instruction
concerning use of the appliance by a person responsible for their safety.
5. Close supervision is necessary when this appliance is used near children.
6. Unplug from outlet when not in use and before cleaning. Allow to cool
before attaching or removing parts.
7. To disconnect, press and hold the START/STOP button for 3 seconds to
turn the breadmaker OFF. The operation light will turn off. Remove plug
from the electrical outlet.
8. Avoid touching moving parts. Do not remove the bread pan during
operation. Press and hold the START/STOP button for 3 seconds to turn
the breadmaker OFF if the bread pan is to be removed before completion.
9. Do not operate any appliance with a damaged power-supply cord or plug
or after the appliance malfunctions or has been damaged in any manner.
Return appliance to the nearest authorized service facility for examination,
repair or adjustment.
10. Do not use outdoors or while standing in damp area.
11. Do not let cord hang over edge of table or counter or touch hot surfaces.
12. Do not place on or near a hot gas or electric burner or in a heated oven.
13. To unplug, grip the plug and pull out from the wall outlet. Never pull on
the cord.
14. Do not unplug while unit is in operation.
15. Do not use appliance except as indicated in these instructions.
16. Use accessory attachments only if recommended by the manufacturer.
17. Do not clean with metal scouring pads. Pieces can break off the pad and
touch electrical parts.
18. Breadmaker must be placed at least 4 inches from walls and edge
of counter.
19. Do not cover breadmaker with anything that would prevent the steam from
escaping. This may cause warping, discoloration, malfunction or even fire.
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: This appliance is hot during operation and
retains heat for some time after turning OFF. Always use oven mitts when
handling hot materials and allow metal parts to cool before cleaning.
Do not place anything on top of the appliance while it is operating
or while it is hot
20. All users of this appliance must read and understand this instruction
manual before operating or cleaning this appliance.
21. The cord to this appliance should be plugged into a 120V AC electrical
outlet only.
22. If this appliance begins to malfunction during use, immediately unplug
the cord. Do not use or attempt to repair the malfunctioning appliance.
23. Do not leave this appliance unattended during use.
24. Do not immerse power-supply cord in any liquid. If the cord falls in water
or other liquid, DISCARD IMMEDIATELY and replace it with a new cord.
If the supply cord to this appliance is damaged, it must be replaced by
contacting Consumer Service.
25. Keep the cord out of reach of children and infants to avoid the risk of
electric shock and choking.
26. Always keep lid closed while breadmaker is in operation.
27. Do not obstruct the air vents. Avoid escaping steam from the air outlet
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other consumer
safety information
vents during operation.
28. Keep the breadmaker at least 4 inches away from walls or other objects
during operation. Do not place any objects on top of appliance while it is
operating. Place the appliance on a flat surface that is resistant to heat.
SAVE THESE INSTRUCTIONS.
FOR HOUSEHOLD USE ONLY.
Plasticizer Warning
CAUTION HOT SURFACES:
To prevent Plasticizers from migrating to the finish of the countertop
or tabletop or other furniture, place NON-PLASTIC coasters or place mats
between the appliance and the finish of the countertop or tabletop. Failure
to do so may cause the finish to darken; permanent blemishes may occur
or stains can appear.
Electric Power
If the electrical circuit is overloaded with other appliances, your appliance
may not operate properly. It should be operated on a separate electrical circuit
from other appliances.
Short Power Supply Cord Information
The provided short power-supply cord (or detachable power-supply cord)
should be used to reduce the risk resulting from entanglement or tripping
over a longer cord. Do not use an extension cord with this product.
Polarized Plug
This appliance has a polarized plug (one blade is wider than the other).
To reduce the risk of electric shock, this plug will fit in a polarized outlet only
one way. If the plug does not fit fully into the outlet, reverse the plug. If it still
does not fit, contact a qualified electrician. Do not modify the plug in any way.
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parts & features
FCC Warning:
WARNING: Changes or modifications to this unit not expressly approved
by the party responsible for compliance could avoid the user’s authority to
operate the equipment.
Note: This equipment has been tested and found to comply with the limits of
a Class B digital device, pursuant to Part 15 of the FCC Rules. These limits
are designed to provide reasonable protection against harmful interference
in a residential installation. This equipment generates uses and can radiate
radio frequency energy and, if not installed and used in accordance with the
instructions, may cause harmful interference to radio communications. However,
there is no guarantee that interference will not occur in a particular installation.
If this equipment does cause harmful interference to radio or television reception,
which can be determined by turning the equipment off and on, the user is
encouraged to try to correct the interference by one or more of the following
measures:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Air Outlet Vents
Lid Handle
Viewing Window
Lid
Baking Chamber
Control Panel
Body
Bread Pan Handle
Kneading Paddle
Power-supply Cord with Polarized Plug
(8)
• Reorient or relocate the receiving antenna.
• Increase the separation between the equipment and receiver.
• Connect the equipment into an outlet on a circuit different from that to
which the receiver is connected.
• Consult the dealer or an experienced radio/ TV technician for help.
(2)
(5)
(9)
(3)
(4)
(6)
(1)
(7)
( 10)
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assembly & use
Control Panel
1. Display Window: Shows TIME remaining.
2. Program Operation Lights: When selected, the program’s corresponding
blue operation light will illuminate; when the breadmaker is completed
and in Keep Warm phase, the light will remain illuminated and the colon
in the 0:00 time display will flash. After the 1-hour Keep Warm phase is
completed, the program’s blue operation light will turn off.
3. START/STOP Button: Press this button to start the chosen program
and to start the TIMER. Press this button and hold for 3 seconds to reset
the 13-HR. DELAY BAKE TIMER setting or to cancel the program
in progress.
4. SELECT Button: Press this button to select the desired program. Each
time the button is pressed, the corresponding blue program operation light
will illuminate. Press this button until the desired program operation light
is illuminated.
BASIC
RUSTIC
RAPID
WHEAT
CAKE
DOUGH
BAKE
JAM
NOTE: After the program has started, the SELECT button will be inactive.
5. CRUST Button: Select the CRUST color: LIGHT, MEDIUM or DARK.
The breadmaker is preset to MEDIUM. As the CRUST button is pressed,
the corresponding color indicator light will illuminate.
NOTE: Remaining TIME will not change for CRUST color.
6. TIME and TIME Buttons: Use this pair of buttons to set the BAKE
ONLY or 13-HR. DELAY BAKE TIMER from 1:00 hour to 13:00 hours.
Use this pair of buttons to add or subtract time displayed in the display
window. Each time the TIME button is pressed, the TIMER advances
10 minutes. Each time the TIME button is pressed, the TIMER is set
back 10 minutes.
1. Remove all packing material and labels from the inside and outside
of the breadmaker.
2. Place the breadmaker on a dry, stable surface away from burners and
away from areas where cooking grease or water may splatter onto it. Avoid
placing the breadmaker where it may tip over during use. Keep away from
counter top edge; place towards the back of the counter top.
IMPORTANT: Never place anything on top of the lid of the breadmaker
or cover vents during operation.
3. Assemble parts following the procedures outlined in the Operating
Instructions section of this instruction manual.
4. BAKE with an empty bread pan for 10 minutes. Press the SELECT button
until the BAKE program operation light is illuminated and 1:00 (1 hour)
appears on display window. Press the START/STOP button. After 10
minutes, press and hold the START/STOP button for 3 seconds, until
an audible beep is heard, and the blue BAKE program operation light
turns off.
5. During the first use, this product may smoke and/or emit an odor
from mineral oils used in manufacturing. This is normal for a newly
manufactured appliance.
CAUTION: The breadmaker reaches hot temperatures
during operation. Be careful to keep hands and face away from the unit.
IMPORTANT: KEEP BREADMAKER OUT OF THE REACH OF
CHILDREN.
6. Allow the breadmaker and all parts to cool.
7. Before first use, wash the bread pan and kneading paddle following
the procedures outlined in the Care & Cleaning section of this
instruction manual.
NOTE: The programmable breadmaker automatically defaults to make
a 2 lb loaf of bread.
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8 Programs
KEEP WARM Program
1. BASIC: Use this program for BASIC white bread recipes and most
pre-packaged bread mixes. This program includes an Add-In Beeper*.
1. If the breadmaker is not turned OFF after baking is completed, the
breadmaker will advance to a KEEP WARM program for 60 minutes.
During the KEEP WARM program, the blue program operation light will
remain illuminated and the colon in the 0:00 time display will flash.
2. RUSTIC: This program includes a longer rise time. RUSTIC bread
has a crispier crust and loose texture. This program is best suited for
breads low in fat and French bread recipes. This program includes an
Add-In Beeper*.
3. RAPID: The RAPID baking cycle decreases the time for baking bread
to under 2 hours. A bread baked using the RAPID program may be
shorter and denser. Generally, rapid bread recipes will use warmer water
and more yeast. The RAPID program may be used for basic or rustic
bread recipes.
4. WHEAT: If a recipe contains more than 50% whole wheat flour or when
instructed in the recipe, use this program. This program includes an
Add-In Beeper.*
5. CAKE: The breadmaker will knead, rise and bake. CAKE recipes will use
baking powder or baking soda rather than yeast. During the initial mixing,
it may be necessary to use a rubber spatula to scrape the sides down. When
the CAKE program is complete, test the cake using a toothpick; if it comes
out doughy, use the BAKE cycle to finish baking. Remove the bread pan
from the machine and allow the cake to remain in the pan for 10 minutes
to ‘set.’
6. DOUGH: This cycle is used to mix dough to be shaped by hand before
baking in a conventional oven.
7. BAKE: Use this program to continue baking if bread is not quite done,
checking every few minutes until the desired doneness is achieved. Bake
pre-made dough with the BAKE program. The BAKE program may be
adjusted from 1:00 to 13:00 hours. Check at 10-minute intervals. If less
than 1 hour is needed, press and hold the START/STOP button for 3
seconds to cancel the BAKE program.
8. JAM: Use this program for making jams from fresh or frozen fruits or
vegetables. Do not double recipes or allow ingredients to boil over the
baking pan into the baking chamber. Chop fruits and vegetables before
placing into the bread pan.
2. During the KEEP WARM program, the beeper will sound 5 times every
5 minutes. After 60 minutes, the beeper will sound 10 times and turn the
breadmaker OFF automatically. The blue program operation light will
then turn off.
3. Press and hold the START/STOP button for 3 seconds to turn the
breadmaker OFF any time during the KEEP WARM program.
CAUTION: DO NOT REMOVE THE BREAD PAN UNTIL
THE BREADMAKER IS TURNED OFF. THE BLUE PROGRAM
OPERATION LIGHT WILL BE OFF. UNPLUG THE BREADMAKER
AFTER EACH USE.
13-HOUR DELAY BAKE TIMER
The DELAY BAKE TIMER can be used to begin 13 hours in advance of the
time you want the bread to be ready. This function CANNOT be used for
RAPID or JAM programs.
IMPORTANT: Never use the DELAY BAKE TIMER if the recipe includes
eggs, fresh milk, or other dairy products, meats, fish, etc. that may spoil.
To preset the breadmaker for DELAY BAKE:
1. Add the ingredients to the bread pan, taking care not to let the yeast and
liquid ingredients contact one another.
2. If the recipe contains salt, add salt with liquid ingredients, keeping it away
from the yeast.
3. Close the breadmaker lid.
4. Plug the breadmaker into a 120V AC electrical outlet.
5. Press the SELECT button to choose the desired program. The remaining
TIME for the selected program appears in the display window.
*See Operating Instructions on page #13 for Add-In Beeper description.
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6. Press the TIME button once to advance in 10-minute intervals. Press the
TIME button to subtract 10 minutes from the TIMER. The amount of
time set is shown in the display window.
7. For example, if it is 8 o’clock AM and you want a loaf of bread ready at 1
o’clock PM, press the TIME button until the display reads 5:00, meaning
it will finish baking in 5 hours. This is the hour difference between 8
o’clock AM and 1 o’clock PM.
NOTE: Actual baking times will not change.
8. Press START/STOP to begin the TIMER. The blue program operation
light will illuminate. The colon (:) in the time displayed begins to flash,
letting you know the TIMER is started. When 0:00 appears in the display
window, baking is completed.
9. If an error is made after the program has been activated, press and hold
the START/STOP button for 3 seconds. The TIMER will clear and the
corrected time can be entered.
NOTE: The breadmaker automatically includes the duration of the programs.
Operating Instructions
1. Lift the breadmaker lid to open. Remove
the bread pan by grasping the bread pan/
bread pan handle and turning it counterclockwise to UNLOCK. Pull the bread pan
straight up and out of the baking chamber.
2. Mount the kneading paddle onto the shaft,
flat side down. (See Figure 1.)
Fig. 1
3. Using a clean measuring cup and
measuring spoon, measure room
temperature liquids and add to the bread
pan first. Add dry ingredients, except yeast,
(sugar, salt, flour) in bread pan in the order
listed. Use a rubber spatula to smooth the
dry ingredients in the bread pan; be sure
to spread into all corners. Lightly tap the
bread pan 3 times on the counter top to
Fig. 2
settle the ingredients. Use a measuring
spoon to add yeast or baking soda on top.
(See Figure 2.)
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4. Insert the bread pan into the baking
chamber. (See Figure 3.) Rotate the bread
pan clockwise to LOCK and push down on
the rim until it snaps securely into place.
Fold the handle down. (See Figure 4 & 5.)
NOTE: If the bread pan does not snap securely
into place, remove it, reinsert until the bread
pan fits properly.
5. Close the lid. Plug the breadmaker into a
120V AC electrical outlet. A long audible
beep will sound to alert you that the
breadmaker is plugged in. The blue BASIC
operation light will illuminate, remaining
TIME 3:00, the MEDIUM CRUST color
indicator light will illuminate.
Fig. 3
6. Press the SELECT and CRUST buttons
until the desired program and crust color
lights are illuminated.
7. Press the START/STOP button to begin.
Fig. 4
8. Add-In Beeper: When using the
BASIC, RUSTIC or WHEAT programs,
approximately 40 to 75 minutes into the
program, 10 audible beeps will sound to
alert when to add additional ingredients.
Lift the lid. Add ingredients such as fruit,
herbs or nuts, etc. Opening the lid will not
stop the kneading. Add ingredients quickly
and evenly over dough. Quickly close the
lid to prevent heat loss.
Fig. 5
IMPORTANT: At this time also check the
dough ball and if necessary, use a rubber
spatula to scrape ingredients from the sides
of the bread pan.
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9. At the end of the chosen program, the beeper will sound 10 times to
indicate the program is completed. Press and hold the START/STOP
button for 3 seconds until an audible beep is heard and the blue program
operation light turns off.
NOTE: If the unit is not stopped manually, the breadmaker will automatically
advance to a 60-minute KEEP WARM mode.
10. Unplug the breadmaker before removing the bread pan.
CAUTION: Always wear protective oven mitts to remove the
bread pan from the baking chamber. The bread pan handle, bread pan,
inside lid, bread chamber and bread will be very hot!
Breadmaker Hints for Best Results
• Use oven mitts when working with bread or any part of the breadmaker that
is hot from baking.
• Wipe off crumbs and clean the breadmaker, as needed, after baking.
• Unplug the breadmaker when you are not using it.
• It is normal for the viewing window to collect moisture during the RISE
program. As your food bakes, the moisture soon will evaporate so you can
watch your bread’s baking progress.
CAUTION: DO NOT TOUCH THE VIEWING WINDOW
DURING USE. THE VIEWING WINDOW GETS VERY HOT.
11. Turn the bread pan counter-clockwise
to unlock the bread pan, then use the
handle to lift the bread pan up and out
of the baking chamber. (See Figure 6.)
• Never open the lid during baking. This causes baked products to
bake improperly.
IMPORTANT: Always unplug the
breadmaker after each use.
• Never unplug the breadmaker during kneading or baking. This will stop
the operation and will cause bread to bake improperly.
Allow the bread pan to cool down
completely before removing the
bread. Use a nonstick spatula to gently
loosen the sides of the bread from the
bread pan.
• Use the breadmaker on a flat, hard surface. Never place it near a flame or
heat, or on a soft surface (such as a carpet). Avoid placing the breadmaker
where it may tip over during use. Dropping the breadmaker could cause it
to malfunction.
Fig. 6
12. Turn the bread pan upside down and shake to release the bread. Place the
bread upright on a wire rack to cool 20-30 minutes before cutting. This
allows the steam to escape.
IMPORTANT: Check to see that the kneading paddle is removed from the
loaf. If it is stuck in your bread, use a non-metal utensil to gently remove it,
taking care not to scratch the kneading paddle.
NOTE: If you wish to bake another loaf of bread, unplug the breadmaker, open the
lid and remove the bread pan. Allow the unit to cool down for at least 1 hour before
preparing to bake.
• To avoid burns, stay clear of the air outlet vents during kneading
and baking.
• ALWAYS USE A POT HOLDER OR OVEN MITT WITH THE HOT
BREAD PAN AND HANDLE. After baking, wait for the breadmaker to
cool down before touching or cleaning the bread pan or internal parts of
the breadmaker without oven mitts.
• Never use metal utensils with the breadmaker. These can scratch the
nonstick surface of the bread pan.
• Avoid electric shock by unplugging the machine before using a damp cloth
or sponge to wipe the interior of the baking chamber.
• Never use the bread pan on a gas or electric cooktop, on an open flame or
in a microwave oven.
• Do not cover the air outlet vents during kneading and baking programs.
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This could cause the breadmaker to warp or discolor.
• Always make sure the kneading paddle is removed from the bread prior
to slicing.
Preparing Bread and Dough
• All ingredients except liquids must be at room temperature.
• Liquids should be approximately 80°F/27°C (baby bottle temperature).
• Always place the ingredients in the bread pan in the order listed in the
recipe: liquids, dry ingredients and then yeast.
Accurate Measuring
• Be sure to measure ingredients accurately for success.
• Mis-measuring, even slightly, can make a big difference in baking results.
• When you are measuring liquids, use a liquid measuring cup. To
ensure accuracy, set the measuring cup on the counter top and read the
measurement at eye level.
• To measure flour, spoon it lightly into a standard dry ingredient measuring
cup and level with a straight edge. Never shake the cup or tap it on the
counter top. Do not scoop the flour with the measuring cup as this tends to
pack more flour than the recipes call for.
• Use a clean measuring spoon to measure yeast and level with a
straight edge.
• Liquid amounts called for in a recipe may need to be adjusted slightly because
different climates and seasons result in a wide variety of humidity levels.
Yeast Conversion Chart
1 tsp. active dry yeast = .75 tsp. instant yeast
5 tsp. active dry yeast = 1 tsp. instant yeast
2 tsp. active dry yeast = 1.5 tsp. instant yeast
Flour
• All types of flour are affected by many factors, such as milling grades,
moisture content, length of storage and manufacturing process. Adjustments
to the recipes may need to be made to compensate for climactic changes in
different regions to ensure an excellent loaf.
• Bread flour is a definite necessity. Milled from hard winter or spring wheat,
it has a higher protein content that makes it more durable than all-purpose
flour. The protein, when mixed with liquid, becomes gluten. When kneaded,
gluten becomes elastic and gives the bread better structure. In contrast, allpurpose flour, milled from a combination of soft and hard wheat, becomes
elastic too easily for use in a breadmaker and quickly loses its ability to
stretch well. As a result, bread made from all-purpose flour will be smaller
and more dense. Several well-known mills now market bread flour. It is
labeled bread flour on the package and is available at grocery stores.
• Wheat is the only grain that contains the type of protein that becomes
elastic when kneaded. Other flours, such as rye, barley, oats, soy, rice and
buckwheat add flavor and fiber to breads but do not add structure to the
dough. Therefore, wheat flour is essential as a base when making bread.
• Wheat gluten is produced by processing white flour one more step. White
flour contains both protein and starch, and mills now can remove most of
the starch leaving only the protein (gluten). When gluten is added to recipes
containing whole grain flours, it improves the volume and shape of the loaf
significantly. Many grocery stores stock gluten in the flour section. Health
food and nutrition centers also carry 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 dry it out. Whole grain wheat flours, which have a
higher oil content, will become rancid much more quickly than white flour
and should always be kept in the freezer. Be sure, however, to allow all
flours to return to room temperature before placing in the breadmaker.
• A 1/4 ounce package of yeast contains approximately 2.25 level teaspoons
of yeast.
• When the yeast is exposed to oxygen, moisture or warmth, the yeast activity
deteriorates. Always store yeast in an airtight container and refrigerate for
up to 6 weeks or freeze for up to 6 months. Measure the amount needed and
allow 15 minutes for the yeast to come to room temperature.
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Other Bread Ingredients
• Fat: Dough enhancers and conditioners. Any type of oil or substitute may
be used in equal proportions. Solid shortening or real butter should be
divided into small pieces. There will be no noticeable difference in flavor
but the crust may be crispier with real butter. The use of margarine is not
recommended, as it tends to make the crust tough.
• Liquids: These activate the yeast and bind the dough. Liquids refer to
all wet ingredients used in the recipe. It is very important that the liquid
temperature is 80°F/27°C. With this liquid temperature, the yeast activates
gradually to accommodate bread baking.
IMPORTANT: When using the RAPID program, water must be 115°125°F/45°-51°C (warm).
• Eggs: Considered part of the total liquid amount. Eggs should be at room
temperature. When removing them from the refrigerator, place whole
uncracked eggs in a bowl of warm water for 15 minutes to bring to
room temperature.
• Egg Substitutes: Liquid egg substitutes may be used as directed on the
carton. 2 egg whites may be substituted for 1 whole egg.
IMPORTANT: All egg products must be at room temperature.
• Cinnamon and Garlic: DO NOT ADD MORE THAN LISTED IN THE
RECIPE. Cinnamon and garlic break down the structure of the bread.
Although it smells wonderful as it is baking, the flavor is dissipated in the
baking process. Adding cinnamon and garlic to the dough in a breadmaker
presents a problem. For more flavor, use cinnamon and garlic as a spread for
the bread rather than adding to the dough.
• Fruits and Vegetables: DO NOT ADD MORE THAN LISTED IN THE
RECIPE. If used in excessive amounts, they may inhibit the rising of
the bread.
• Salt: Regulates yeast activity. Salt-free recipes are not successful. Salt is
necessary to control the activity of yeast, causing it to work slowly and
steadily. Without salt, yeast acts too rapidly. Salt also strengthens the
structure of the dough. If too little or no salt is used, the bread will rise
rapidly and then fall. The texture will also be more coarse and/or uneven.
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• Sugar: DO NOT ADD MORE THAN LISTED IN THE RECIPE. Too
much sugar will cause the yeast to over-react causing the loaf of bread to
be small and dense. Dried fruits also contribute sugar to the bread dough.
Honey may be substituted for sugar in equal proportions; reduce the liquid
by the same amount. Brown sugar may be substituted for white sugar in
equal proportions.
• Artificial Sweeteners: Not recommended because the yeast cannot react
with them.
Bread Baking in High Altitudes
High elevations may make dough rise faster. We recommend that you try the
recipe as it is printed first. The dough ball should be round, smooth-textured,
soft and slightly tacky to the touch. If you find the results are unsuccessful,
decrease your yeast 1 to 4 teaspoons at a time. You may also have to increase
the liquid because of the drier air. Start with 1 tablespoon and increase
if necessary. The addition of gluten will help the structure of the bread.
The recommended amount is 1 teaspoon per cup of flour unless specified
otherwise in the recipe.
Freezing Baked Bread
When freezing bread and rolls, cool them before wrapping in plastic wrap.
Place them in a plastic bag and seal it. Bread may be frozen for up to 6 weeks.
When you thaw, partially open the wrapping to allow the moisture to escape
gradually for best results.
Freezing Dough
At the end of the DOUGH program, you may remove the dough and freeze
it for baking at a later time. Form the dough into the desired shape and
immediately freeze for 1 hour to harden. Remove from the freezer and wrap
in plastic wrap. Next, place it in a plastic bag and seal. Dough can be kept
in the freezer for up to 4 weeks. Thaw the dough in its plastic bag in the
refrigerator overnight or for several hours. Unwrap and place in a baking
container. Cover and let stand in a warm, draft-free place until the dough
doubles from its original size. Because the dough is not room temperature, you
will find it takes longer than usual to rise. Bake according to
recipe instructions.
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care & cleaning
User Maintenance Instructions
Storing Instructions
This appliance requires little maintenance. It contains no user-serviceable
parts. Any servicing requiring disassembly other than cleaning must be
performed by a qualified appliance repair technician.
1. Make sure breadmaker is unplugged and cooled before storing.
2. Clean the bread pan and kneading paddle following the procedures
outlined in the Care & Cleaning section of this instruction manual.
1. Unplug breadmaker and allow to cool completely before cleaning.
2. Remove bread pan from the breadmaker.
3. Store the breadmaker with the bread pan locked in position and the
lid closed.
3. The lid may be removed for easier cleaning. Check to be sure the lid is
clean, dry and properly attached before using the breadmaker.
4. Store the breadmaker in its box or in a clean, dry place. Never store it
while it is hot or still plugged in.
4. To clean the glass viewing window, use a glass cleaner or mild detergent
and a damp cloth or plastic scouring pad. Do not use an abrasive cleaner
or pad as they might scratch the glass.
5. Cord may be loosely wrapped around the breadmaker. Never wrap cord
tightly around the appliance. Do not put any stress on the cord where it
enters the unit, as it could cause the cord to fray and break.
5. Clean the exterior of breadmaker with a damp cloth. A plastic scouring
pad may be used to gently rub the surface and avoid scratching.
6. Remove any flour, bread crumbs or other food from the inside of the
baking chamber, using a damp sponge, cloth or a small portable vacuum
cleaner. A plastic scouring pad may be used to gently rub the surface and
avoid scratching.
7. Rinse with a damp cloth and dry thoroughly.
8. To clean the bread pan and kneading paddle, allow to cool completely
before cleaning. If the kneading paddle is baked onto the drive shaft,
simply fi ll the bread pan with soapy water. Holding the paddle in one
hand, turn the crank at the bottom of the bread pan and try to loosen. If
necessary, soak pan for up to 30 minutes.
CAUTION: Do not soak for longer than 30 minutes to avoid
damage to the nonstick surface.
9. Wash bread pan and kneading paddle with a nylon bristle brush. Do not
use steel wool, abrasive cleaners or metal utensils on the bread pan or
kneading paddle as they will damage the nonstick surface. Normal wear is
to be expected. The nonstick may discolor over time and in no way affects
performance.
NOTE: The bread pan and kneading paddle can be washed in the top rack of any
dishwasher.
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Food Network 21
troubleshooting
After pressing START/STOP • Temperature inside baking chamber is
button, “H:HH” is shown
too hot. Unplug the breadmaker and
on display
open the lid. Allow at least 1 hour for the
breadmaker to cool down before using.
L:LL is shown on the display • Temperature is not suitable for bread
making since water in the vessel might be
frozen. When the vessel temperature goes
up, the “L:LL” warning will disappear and
the machine can work
Top and sides of bread
loaf are floury.
• Too much flour used in recipe.
• Not enough water/liquids used in recipe.
• Need to scrape down sides during
kneading process.
Kneading paddle is stuck
in bread pan.
• Allow bread pan to soak in warm water
before removing.
• If the kneading paddle is baked onto the
drive shaft, simply fi ll the bread pan with
soapy water. Holding the paddle in one
hand, turn the crank at the bottom of the
bread pan and try to loosen. If necessary,
soak pan for up to 30 minutes.
• CAUTION: Do not soak for longer than
30 minutes to avoid damage to the
nonstick surface.
After pressing the
START/STOP button,
the motor is on, but
kneading does not begin.
• Check to make sure the bread pan is
correctly inserted and locked into position.
• The kneading paddle is missing.
There is a burnt smell.
• Some of the ingredients may have fallen
outside the bread pan into the baking
chamber. Allow the breadmaker to cool
completely. Then clean the inside of the
baking chamber with a damp sponge.
• Check recipe. Ingredients exceed
maximum bread pan capacity.
After pressing START/STOP • Unplug the breadmaker. Contact
button, “E:EE” is shown
Consumer Service.
on display
Crust is not browned enough. • Breadmaker lid should never be opened
during baking process.
• Use BAKE program to continue baking.
Check every 10 minutes for desired color.
Bread falls after rising
too much.
Bread does not rise enough.
Crust is brown, but bread is
not fully cooked.
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•
•
•
•
Not enough flour used in recipe.
Too much yeast used in recipe.
Too much water/liquids used in recipe.
Water was too hot for recipe.
•
•
•
•
•
•
•
Too much flour used in recipe.
Not enough yeast used in recipe.
Yeast was old, out of date.
Not enough water/liquids used in recipe.
Not enough salt/sugar used in recipe.
Poor quality flour.
Water too cold for recipe.
• Too much water/liquids used in recipe.
• Allow at least 1 hour for the breadmaker
When trying to make
to cool down after baking.
a second loaf of bread,
breadmaker SELECT button
will not register. Display
window shows 0:00.
Baked bread loaf has an
unusual aroma.
• Be sure to use fresh ingredients.
• Always measure ingredients accurately.
• Too much yeast was used in recipe.
Food Network 23
warranty & customer service
What does your warranty cover? Any defect in material or workmanship.
For how long after the original purchase? Two years.
What will we do? Provide you with a new one.
How do you make a warranty claim?
• Save your receipt.
• Properly pack your unit. We recommend using the original carton
and packing materials.
• Return the product to your nearest Kohl’s store or call Customer
Assistance at 1-877-342-4337 (1-877-34-CHEFS).
This breadmaker was designed for cooks, by cooks. We took all the
features we loved from all the breadmakers we’ve used over the years
and put them together to make this one. We love it, and we hope you
will too.
We use our breadmaker to bake bread (of course), but also to proof dough
for rolls and buns and even to make jam. With a breadmaker, good bread
is always at your fingertips.
Here’s how to get the most out of your breadmaker:
What is not covered by your warranty?
• Parts subject to wear, including, without limitation, glass parts, glass
containers, cutter/strainer, blades, seals, gaskets, clutches, motor brushes,
and/or agitators, etc.
• Commercial use or any other use not found in printed directions.
• Damage from misuse, abuse, or neglect, including failure to clean
product regularly in accordance with manufacturer’s instructions.
How does state law relate to this warranty?
• This warranty gives you specific legal rights, and you may also have
other rights which vary from state to state or province to province.
• This warranty is in lieu of any other warranty or condition, whether
express or implied, written or oral, including, without limitation, any
statutory warranty or condition of merchantability or fitness for a
particular purpose.
• Kohl’s, Food Network and the product manufacturer expressly disclaim
all responsibility for special, incidental and consequential damages or
losses caused by use of this appliance. Any liability is expressly limited to
an amount equal to the purchase price paid whether a claim, however
instituted, is based on contract, indemnity, warranty, tort (including
negligence), strict liability, or otherwise. Some states or provinces do not
allow this exclusion or limitation of incidental or consequential losses so
the foregoing disclaimer may not apply to you.
•
Always add liquids first to the breadmaker, then your dry ingredients,
then your yeast.
•
Different flours have differing levels of protein, which affects the
texture of your finished product. The more gluten present, the
firmer the bread.
•
Cake flour is low-protein, and gives you a softer texture and a
lower-gluten end result
•
Bread flour is high-protein, and gives you a firmer texture and a
higher-gluten end result.
•
Wheat flours make for denser bread
•
Potatoes or potato flour make for tender bread.
•
Salt sharpens and brightens the flavor in baked goods and helps
prevent staleness -- it’s also invaluable for gluten structure and
even browning. Salt also helps slow the rise of yeasted baked
goods, leading to an even, stable texture.
The recipes on the next few pages will put you well on the way to
breadmaker success.
If you have a claim under this warranty, please call our Customer
Assistance number. For faster service, please have the model, type and series
numbers ready for the operator to assist you. These numbers can be found
on the bottom of your appliance.
24 Food Network
For ideas and inspiration, watch Food Network and visit us at FoodNetwork.com.
recipes
1 pound dried figs, stems removed
1¼ cups (or to cover) apple cider
Zest of 1 large orange
2 tablespoons dark brown sugar
Dash fine salt
Easy Chocolate
Mocha Cake
1 stick unsalted butter
½ cup freshly brewed coffee
¼ cup unsweetened Dutch-process cocoa
1 cup all-purpose flour
1 cup granulated sugar
¼ teaspoon baking powder
¼ teaspoon fine salt
¹⁄8 teaspoon baking soda
¼ cup sour cream
1 large egg, room temperature
½ teaspoon pure vanilla extract
Confectioners’ sugar for dusting
or favorite frosting
Ice cream or sweetened whipped cream,
for serving (optional)
Figgy Filling
1. Roughly chop the figs and put them into the bread
machine pan along with the cider, zest, sugar and
salt. Select the JAM feature and press START.
2. Immerse 2 (1-cup) jelly jars with lids in a pot of cold
water. Bring the water to a boil and “cook” the jars
for 15 minutes to sterilize them. Transfer the jars to
a rack and allow to dry upright.
3. Spoon the warm filling into the jars and screw on
the lids tightly. Allow to come to room temperature.
1. Spray the bread machine pan with oil.
2. Put the butter, coffee, and cocoa in a microwavesafe bowl, cover, and microwave on HIGH until the
butter melts, about 2 minutes. Whisk to combine.
Alternatively, melt in a saucepan on the stove top
over medium-low heat. Add to the bread machine.
Makes about 2 cups.
Cook’s Note: Filling can be used for cookies, bars, or
popovers. Filling will keep in the refrigerator for up to
2 weeks.
3. Beat the sour cream with the egg and vanilla in
a small bowl, then scrape the mixture into the
bread machine.
4. Whisk the flour, granulated sugar, baking powder,
salt, and baking soda in a large bowl and add to
the bread machine. Make a well in the flour mixture
and pour in the hot cocoa mixture. Select the
CAKE setting and press start. Cool the cake in the
pan on a rack for 15 minutes, then unmold, remove
the paddle and turn it upright. Cool completely on
the rack. Dust with confectioners’ sugar or top with
your favorite frosting and serve with ice cream or
whipped cream, if desired.
Makes 6 servings.
Cook’s Note We prefer Dutch-process cocoa here over
natural cocoa for its fuller, deeper flavor.
Whole Wheat Sandwich Bread
¾ cup milk
¹⁄³ cup plain yogurt
2 tablespoons extra-virgin olive oil
2½ cups whole wheat flour
2 tablespoons sugar
2 teaspoons kosher salt
One ¼ ounce package active dry yeast
1. Add the milk, yogurt, and olive oil to the bread
machine. Whisk the wheat flour, sugar, and
salt together in a medium bowl and add to the
machine. Make a well in the flour and add the
yeast. Select the WHEAT feature and desired crust
darkness and press START.
2. Remove insert from the machine and place on a
wire rack to cool slightly then invert onto the rack
and let cool completely before slicing and serving.
Makes a 2-pound loaf.
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Food Network 27
Chocolate Chip
Banana Bread
½ cup (1 stick) unsalted butter
1½ cups all-purpose flour
½ cup sugar
¾ teaspoon baking soda
½ teaspoon fine salt
¼ teaspoon ground cinnamon
3 very ripe bananas
1 large egg, at room temperature
¹⁄³ cup plain yogurt, whole or low fat
1 teaspoon pure vanilla extract
½ cup chocolate chips
¾ cup walnut pieces
Savory Pumpkin Bread
1. Melt the ½ cup butter in a small saucepan over
medium heat or covered in a microwave-safe
bowl or measuring cup in the microwave.
Cool slightly.
2. Whisk the flour, sugar, baking soda, salt, and
cinnamon together in a large bowl.
3. Mash the bananas with a fork in a medium bowl.
Beat the egg in a small bowl with a whisk then
mix into the bananas. Mix in the yogurt, vanilla,
and butter. Stir the wet ingredients into the dry
ingredients until just combined. Fold in chocolate
chips and walnuts just as the batter comes
together. Do not over-mix the batter or your bread
will be dense and tough; the batter should be wet,
sticky, and a little lumpy. Scoop the batter into the
bread machine pan.
½ cup milk
1 tablespoon maple syrup
½ cup pumpkin puree (not pumpkin pie mix)
2¼ cups bread flour
2 teaspoons kosher salt
1 teaspoon dried rosemary
¹⁄³ cup pumpkin seeds
1 packet active dry yeast
1. Add milk, maple syrup, and pumpkin puree to the
bread machine. Whisk the flour, salt, rosemary and
pumpkin seeds together in a medium bowl and
pour over the wet ingredients. Make a well in the
flour and add the yeast.
2. Set for medium crust and RAPID cycle then press
start. Remove from breadmaker right away and
cool on a rack for at least an hour before slicing.
Makes a 2-pound loaf.
4. Select the BAKE feature and press START.
5. Cool in the pan on a rack for at least 20 minutes.
Invert onto the rack and cool to room temperature
before slicing.
Makes 1 loaf (about 9 slices).
Sandwich Bread
1 cup milk
3 tablespoons sour cream
2 tablespoons extra-virgin olive oil
2½ cups all-purpose flour
1 tablespoon sugar
2 teaspoons kosher salt
One ¼ ounce package active dry yeast
1. Add the milk, sour cream and olive oil to the bread
machine. Whisk the flour, sugar, and salt together
in a medium bowl and add to the machine. Make
a well in the flour and add the yeast. Select the
BASIC feature and desired crust darkness and
press START.
2. Remove insert from the machine and place on a
wire rack to cool slightly then invert onto the rack
and let cool completely before slicing and serving.
Makes a 2-pound loaf.
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Food Network 29
Rustic Country Loaf
1 clove garlic, smashed
¹⁄³ cup extra virgin olive oil
¾ cup water
2 cups all-purpose flour
¹⁄³ cup whole wheat flour
½ cup green, black olive, or a combination,
pitted and roughly chopped
2 tablespoons sugar
2½ teaspoons kosher salt
2¼ teaspoons rapid rise yeast (¼ ounce
package)
1. Heat the garlic in the olive oil over medium-low
heat until fragrant and garlic is slightly golden,
about 1½ to 2 minutes. Let cool to room
temperature and discard the garlic. Pour the water
and oil into the bread machine. Whisk the flours,
olives, sugar, and salt in a large bowl and add to
the bread machine. Make a well in the center and
pour in the yeast.
2. Select the RUSTIC setting on the bread machine,
set desired crust darkness and press START.
3. Remove insert from the machine and place on a
wire rack to cool slightly then invert onto the rack
and let cool completely before slicing and serving.
Makes a 2-pound loaf.
30 Food Network
Plum Sauce
1½ pounds ripe plums (weigh after chopping),
pitted and roughly chopped into ½-inch
pieces, recommended: Santa Rosa or Black
plums
1 teaspoon ground ginger
¼ to ¹⁄ ³ cup sugar, depending on sweetness
of plums
¼ cup water
Dash fine salt
1. Add the plums ginger, sugar, water, and salt in
the bread machine. Select the JAM feature and
press START.
2. In the first 10 minutes open the bread machine
and scrape down the sides of the insert.
3. Immerse 2 (1-cup) jelly jars with lids separate in
a pot of cold water. Bring the water to a boil and
“cook” the jars for 15 minutes to sterilize them.
Transfer the jars to a rack and allow to dry upright.
Spoon the sauce into the jars and seal tightly and
refrigerate. Serve at room temperature.
Makes about 2 cups.
Cook’s Note: The sauce will keep stored in the
refrigerator for up to 2 weeks.
Food Network 31
notes
All recipes contained herein are provided courtesy
of Television Food Network G.P. and shall not be
reprinted, copied or redistributed without the prior
written consent of Television Food Network, G.P.
© 2010 Television Food Network G.P.
All rights reserved.
Food Network and the Food Network logo are service marks
or trademarks of Television Food Network, G.P.
© 2010 Television Food Network, G.P. All rights reserved.
Distributed by Kohl’s Department Stores, Menomonee Falls, WI 53051
Made in China • RN #73277
3 2 Food Network
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