All products are trademarks of Nostalgia Products Group, LLC.
Worldwide design & utility patented or patents pending.
© 2010 Nostalgia Products Group, LLC.
www.nostalgia electrics.com
(rev. 10/07/11)
BMM100 SERIES
Electric Bread Maker
Instructions and Recipes
SAFETY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
IMPORTANT PRECAUTIONS. . . . . . . . . . . . . . . . . . . 3
IMPORTANT SAFEGUARDS. . . . . . . . . . . . . . . . . . . 3
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . 4
PARTS & ASSEMBLY . . . . . . . . . . . . . . . . . . . . . . . 5
HOW TO OPERATE . . . . . . . . . . . . . . . . . . . . . . . . 8
HELPFUL TIPS . . . . . . . . . . . . . . . . . . . . . . . . . . 9
CLEANING & MAINTENANCE. . . . . . . . . . . . . . . . . . 10
RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
RETURNS & WARRANTY. . . . . . . . . . . . . . . . . . . . 27
SAFETY
Your safety and the safety of others are very important.
We have provided many important safety messages in this manual and
on your appliance. Always read and obey all safety messages.
This is the safety alert symbol.
This symbol alerts you to potential hazards
that can kill or hurt you and others.
All safety messages will follow the safety alert symbol.
All safety messages will tell you what the potential hazard
is, tell you how to reduce the chance of injury, and tell you
what can happen if the instructions are not followed.
Appliance Specifications:
120 Volts, 60 Hz, 600 Watts, ETL Approved
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CONTENTS
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IMPORTANT PRECAUTIONS
1.
NEVER immerse appliance or cord in water.
2.
NEVER use near water.
3.
NEVER use an abrasive sponge or cloth on the appliance.
4.
NEVER leave appliance unattended while in use.
5.
NEVER place anything other than what is intended
to be cooked in the ceramic cooking pots.
6.
Unplug appliance from outlet when not in use and when cleaning.
7.
DO NOT place appliance in dishwasher.
8.
Keep out of reach of children.
9.
This appliance is NOT A TOY.
10. This appliance is not intended for use by young children nor
the cognitively challenged without supervision.
11. Young children should be supervised to ensure that
they do not play with the appliance.
12. DO NOT use outdoors.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions
should always be followed, including:
1.
Read all instructions before operating this appliance.
2.
Before use, make sure that the voltage of the wall outlet
corresponds with the one shown on the rating plate.
3.
Do not operate any appliance with a damaged cord or plug or after
the appliance malfunctions, or is dropped or damaged in any manner.
Return the appliance to manufacturer or the nearest authorized service
center for examination, repair, electrical or mechanical adjustment.
4.
Do not touch hot surfaces. Always wear oven mitts or
potholders when operating a hot appliance.
5.
To protect against electric shock do not immerse cord,
plugs, or Main Unit in water or other liquid.
6.
Unplug from outlet when not in use, before putting on
or taking off parts, and before cleaning.
7.
Do not let cord hang over edge of a table or on hot surfaces.
8.
The use of accessory attachments not recommended by
the appliance manufacturer may cause injuries.
9.
This appliance is not intended for used 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.
3
10. Children should be supervised to ensure that they do not play with the appliance.
11. Do not place on or near a hot gas or electric burner, or in a heated oven.
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12. Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.
13. Do not touch any moving or spinning parts of the machine when baking.
14. Never turn on the appliance without properly attaching the Bread Pan.
15. Never hit the Bread Pan on the top or side to remove
the loaf, as this may damage the Bread Pan.
16.
The Kneading Blade is a potential choking hazard. Make sure to remove
the Kneading Blade from the bread loaf prior to slicing.
17. Do not put any objects other than intended ingredients into the machine.
18. Never cover the appliance with a towel or any other material, as heat
and steam must be able to escape freely. A fire can be caused if machine
is covered by, or comes into contact with, combustible material.
19. Always stop any running program to turn machine
off, then remove plug from wall outlet.
20. Do not operate the appliance for other than its intended use.
21. Do not use outdoors.
SAVE THESE INSTRUCTIONS!
INTRODUCTION
Thank you for purchasing the ELECTRIC BREAD MAKER from Nostalgia
Electrics™
. With the ELECTRIC BREAD MAKER you create a variety of freshly
baked breads, cakes and even jams! Mixing dough for baking pizza or rolls is
also easy with this multi-function machine. The variety of uses for the ELECTRIC
BREAD MAKER makes it a must-have item for every modern household.
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PARTS & ASSEMBLY
LID
BREAD PAN
DIGITAL
DISPLAY
MAIN
UNIT
MEASURING
CUP
MEASURING
SPOON
KNEADING BLADE (Fits into the
bottom of the BREAD PAN)
5
BLADE HOOK (Use to remove the
KNEADING BLADE from the bread
loaf after bread has cooled)
DIGITAL DISPLAY
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LFT: Indicates the
program you have
chosen.
RT: The
operation time for
each program.
After Plugging In
As soon as the bread maker is plugged into the outlet, a beep will
be heard and “13:00” will be displayed. Program 1 is the default
program and “2.0 LB” and “MEDIUM” are the default settings.
START/STOP
The START/STOP button is used for starting and
stopping the selected baking program.
To start a program, press the START/STOP button once. A short beep
will be heard, the indicator light will turn on, the colon in the digital
display will begin to flash and the program will start. All buttons except
the START/STOP button will deactivate after a program has begun.
To stop the program, press the START/STOP button for approx. 3 seconds, then a
beep will be heard, indicating that the program has been switched off. This feature
will help to prevent any unintentional disruption to the operation of a program.
MENU
The MENU button is used to set different programs. Each time it is
pressed you will hear a short beep and the program will change. Press
the button continuously and you will see the 12 cooking programs
cycle through on the digital display. Select your desired program.
COOKING PROGRAMS
Program 1: Basic
For white flour, regular wheat flour or rye flour. Bakes bread that has a compact
consistency. Adjust the darkness of the bread by setting the COLOR button.
Program 2: French
For light breads made from fine flour. Bakes fluffy bread with a crispy crust. This
setting is not suitable for baking recipes requiring butter, margarine or milk.
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Program 3: Whole Wheat
For breads with heavy varieties of flour that require a longer
phase of kneading and rising (for example, whole wheat
flour and rye flour). The bread will be more dense.
Program 4: Quick
This setting is similar to Program 1: Basic, but takes less time. The
bread baked on this setting is usually smaller, with a dense texture.
Baking program 5: Sweet
For breads with ingredients such as fruit juices, grated coconut, raisins, dried fruit,
chocolate or sugar. Due to a longer phase of rising, the bread will be light and airy.
Program 6: Ultra fast-I
For kneading, rising and baking a 1.5 lb. loaf in the shortest
amount of time. Usually the bread made is smaller with a
rougher texture than bread made with Program 4: Quick.
Program 7: Ultra fast-II
The same as Program 6, but for baking a 2.0 lb. loaf.
Program 8: Dough
Has kneading and rising cycles, but no baking cycle. Remove
the dough and use for making bread rolls, pizza, etc.
Program 9: Jam
For boiling jams and marmalades.
Program 10: Cake
Has kneading, rising and baking cycles for recipes that use
baking soda or baking powder instead of yeast.
Program 11: Sandwich
For baking lightly textured bread with a thinner crust.
Program 12: Bake
For additional baking of breads that are too light or not baked
through. In this program there is no kneading or rising.
COLOR
With the button you can select light, medium or dark color
for the crust. This button is not applicable for the following
program: CAKE, SANDWICH, BAKE, DOUGH and JAM.
LOAF SIZE
Select the weight (1.5lb, 2.0lb). Press the LOAF SIZE
button to choose the desired weight.
This button is only applicable for the following programs: BASIC,
FRENCH, WHOLE WHEAT, SWEET and SANDWICH.
DELAY (“TIMEˆ or TIMEˇ”)
If you do not want the program to start immediately, you can
use the TIME buttons to set and delay the start time.
You can program how long you want the program to take by pressing the
“TIMEˆ or TIMEˇ” button. Please note that the delay time should include
the baking time of program. At first the program and degree of browning
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must be selected, then press “TIMEˆ or TIMEˇ” to increase or decrease the
delay time in 10 minute increments. The maximum delay is 13 hours.
NOTE: For time delayed baking, do not use any easily perishable
ingredients such as eggs, fresh milk, fruits, onions, etc.
HOW TO OPERATE
Before first use:
1. Unpack ELECTRIC BREAD MAKER and check to make sure that
all parts and accessories are included and undamaged.
2.
Clean all the parts according to the CLEANING AND MAINTENANCE section.
3.
Set the bread maker on BAKE mode and bake empty for about 10
minutes. Then let it cool down and clean all the detached parts again.
4.
Dry all parts thoroughly and assemble them. The appliance is now ready for use.
How to make bread:
1. Place the Bread Pan inside the Main Unit, and then turn it clockwise until
it clicks into the correct position. Fix the Kneading Blade onto the drive
shaft. It is recommended to fill the hole with margarine prior to putting the
Kneading Blade on in order to avoid the dough sticking to the Kneading Blade.
This will also make the Kneading Blade easier to remove for cleaning.
2.
Place ingredients into the Bread Pan. Add water or liquid
ingredients first, then add sugar, salt and flour. Always add
yeast or baking powder as the last ingredient.
3.
Make a small indentation on the top of flour with your finger, add yeast into the
indentation, making sure it does not come into contact with the liquid or salt.
4.
Close the Lid gently and plug the power cord into a wall outlet.
5.
Press the MENU button until your desired program is selected.
6.
Press the COLOR button to select the desired crust color.
7.
Press the LOAF SIZE button to select the desired size.
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Example: It is 8:30 p.m and you would like your bread to be ready at 7 o’clock
the next morning (in 10 hours and 30 minutes). Select MENU, COLOR, LOAF
SIZE, then press the “TIMEˆ or TIMEˇ” to add the time until 10:30 appears on the
Digital Display. Then press the START/STOP button to activate the delay program
and the indicator will light up. The Digital Display will count down to show the
remaining time. The bread will be fresh and ready at 7:00 a.m.. If you don’t want to
take out the bread immediately, it will stay warm inside the machine for one hour.
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8.
Set the delay time by pressing the "TIMEˆ or TIMEˇ" button. This step may
be skipped if you want the bread maker to start working immediately.
9.
Press the START/STOP button once to start the
baking cycle, and the indicator will light up.
10. Beeps will be heard during the Basic, French, Whole Wheat, Sandwich
and Cake programs. This is to prompt you to add ingredients. Open the
Lid and add ingredients according to the recipe. It is possible that steam
will escape through the vent in the lid during baking. This is normal.
11. Once the program has completed, ten beeps will be heard. Press the
START/STOP button for approx. 3 seconds and take out the bread.
Open the Lid and while using oven mitts or potholders. Turn the
Bread Pan in counter-clockwise and take out the Bread Pan.
The Bread Pan and bread may be very hot! Always handle with care.
12. Let the Bread Pan cool down before removing the bread. Then use a
nonstick spatula to gently loosen the sides of the bread from the pan.
13. Turn Bread Pan upside down onto a wire cooling rack or clean
cooking surface and gently shake until bread falls out.
14. Let the bread cool for about 20 minutes before slicing. It is recommended
to slice bread with electric cutter or serrated knife. Do not use a butter
knife, paring knife or other kitchen knife, as bread will not slice as evenly.
15. If you do not press the START/STOP button at the end of the
program, the bread will automatically be kept warm for 1 hour. At the
end of the hour-long warming cycle, one beep will be heard.
16. Make sure that Main Unit is unplugged when program is complete or when not in
use.
NOTE: Before slicing the loaf, remove the Kneading Blade from
inside the bottom of the loaf. Wait until loaf has fully cooled. If bread
is hot, do not use your hand to remove the Kneading Blade.
HELPFUL TIPS
SMOKING
The appliance may emit a little smoke and a characteristic smell
when you turn it on for the first time. This is normal and will soon
stop. Make sure the appliance has sufficient ventilation.
BREAD SIZE
If the loaf of bread is too large or begins to overflow during cooking,
you may have added too much yeast, flour or water. High temperature
can also cause dough to rise too quickly. Make sure that you measure
ingredients properly, following directions in RECIPES section.
If the loaf of bread is too small after baking, you may not have added
enough yeast or the yeast may not be active enough. Make sure that
you test the yeast before adding. Do not use expired yeast.
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CRUST
If the crust is too thick, you may not have taken the bread out soon
enough. If you leave the bread in the machine for too long after cooking,
it will lose water and become too dense, causing the crust to harden.
If crust is too dark, it may be a result of sugar in the recipe. If you are making
sweet bread with sugar in the recipe, press the START/STOP button 5-10
minutes prior to the recommended finish time. Keep the bread in the machine
for 20 minutes after pressing the button, then remove immediately.
HOLLOW OR DENSE BREAD
If the bread is hollow after slicing, you may have added too much water, yeast
or salt. Reduce the amount of water, yeast or salt in your recipe and make
sure that water temperature is not too high when added to the dough.
If bread is too dense, you may have added too much flour or not enough
water. Some recipes that call for fruit or use whole wheat flour also have
a tendency to create dense breads. Reduce the amount of flour in your
recipe or add a bit more water. For recipes that call for wheat flour, you
may want to slightly increase the amount of yeast added to the dough.
STIRRING
If you hear the motor whirring, but the dough is not being stirred, make
sure that the Bread Pan is properly inserted. Also make sure that you
have set the program menu properly for the type of bread that you
are making. If dough is too thick, it also may not stir properly.
"HHH" or "EEE" IN MENU DISPLAY
If the Digital Menu Display reads "HHH" it means that the temperature
in the bread maker is too high for the machine to operate. Make sure
that you allow the machine to cool down between baking loaves. Press
the START/STOP button, unplug bread maker, open the cover and
take Bread Pan out until the machine has cooled completely.
If the Digital Menu Display reads "EEE" after pressing the START/
STOP button, the temperature sensor is disconnected. An
authorized technician must check and repair the sensor.
STORING BREAD
Store bread in a sealed plastic bag or container. Bread can be stored for
about three days at room temperature. If you need to store bread for longer
than three days, place it in the refrigerator. Refrigerated bread can keep for
at most ten days in a sealed bag or container. Homemade bread does not
contain preservatives, so it does not keep as long as store bought bread.
CLEANING & MAINTENANCE
Disconnect the machine from the power outlet
and let it cool down before cleaning.
1.
Bread Pan: remove the Bread Pan by turning it in counter-clockwise, then lift
by pulling the handle. Wipe inside and outside of Bread Pan with a damp, nonabrasive cloth or sponge. The pan must be dried completely before reinstalling.
2.
Kneading Blade: Make sure that the Kneading Blade is removed from the bread
prior to slicing. Wipe the Kneading Blade carefully with a non-abrasive, damp
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cloth or sponge. Both the Bread Pan and Kneading Blade are dishwasher safe.
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3.
Main Unit: Gently wipe the outside of Main Unit with a damp, non-abrasive cloth
or sponge. Do not use any abrasive cleaners on the machine. Never immerse the
ELECTRIC BREAD MAKER in water.
NOTE: It is not recommended that you remove the Lid for cleaning.
4.
Make sure that ELECTRIC BREAD MAKER is completely
cooled, clean and dry with a closed Lid before storing.
It is that simple!
RECIPES
You can create a variety of breads using your ELECTRIC BREAD MAKER.
Simply follow the instructions below for ingredients and measurements and then
choose your favorite recipes. You can also use box mixes to create breads.
Use your imagination and have FUN with your ELECTRIC BREAD MAKER!
INTRODUCTION OF BREAD INGREDIENTS
1. BREAD FLOUR
Bread flour contains a high amount of gluten (sometimes referred to as highgluten flour). The gluten makes the bread dough more elastic so that it expands
and does not collapse after rising. Since the gluten content of bread flour is higher
than common flour, it can be used for making bread that is larger in size and has
better consistency. Bread flour is the most important ingredient of making bread.
2. PLAIN FLOUR
Flour that does not contain baking powder. It can be used for making quick bread.
3. WHOLE WHEAT FLOUR
Whole wheat flour is ground from wheat grain. It contains wheat and gluten.
Whole wheat flour is heavier and more contains more nutrients than white flour.
Bread made with whole wheat flour is usually smaller in size, so many recipes
usually combine whole wheat flour with bread flour to achieve the best results.
4. SELF-RISING FLOUR
A type of flour that contains baking powder. It is used for baking cakes specially.
5. CORN FLOUR & OATMEAL FLOUR
Corn flour and oatmeal flour are ground from corn and oatmeal.
Bread made with these flours is more rough in texture.
6. SUGAR
Sugar is an important ingredient that enhances the taste and color of bread.
7. YEAST
Active yeast will produce carbon dioxide. The carbon dioxide will expand the bread.
1 tbsp. dry yeast =3 tsp. dry yeast
Yeast must be stored in the refrigerator, as the active ingredients in it will
be killed at high temperature. Before using, check the production date
and storage life of your yeast. Store unused yeast in the refrigerator.
Usually the failure of bread rising is caused by bad or expired yeast.
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Follow the steps below to check whether your yeast is fresh and active.
• Pour ½ cup warm water (110˚ F to 120˚ F) into a measuring cup.
Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. yeast over the water.
•
Place the measuring cup in a warm place for about 10 min. Do not stir the water.
•
The froth should be up to 1 cup. If the froth does not reach 1 cup, the yeast is dead or inactive.
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•
8. SALT
Salt is necessary to improve bread flavor and crust color. Never use
too much salt in a recipe, as it can prevent the yeast from rising.
9. EGG
Eggs can improve bread texture, make the bread more nourishing and
larger in size. Make sure to stir eggs before adding to Bread Pan.
10. BUTTER & VEGETABLE OIL
Oil and butter can make bread softer and more perishable.
Butter should be melted or softened before using.
11. BAKING POWDER
Baking powder is used for rising when using an ULTRA FAST
program to make bread and cake. The ULTRA FAST programs
do not have a rising cycle, so the baking powder produces air,
which forms bubbles to soften the texture of the bread.
12. BAKING SODA
See Baking Powder. It can also used in combination with baking powder.
WATER & OTHER LIQUIDS
Water is an essential ingredient for making bread. The temperature of
water used to make bread is very important. Do not add cold water to
bread dough. The temperature of water used to dissolve yeast must be
between 110˚ F to 120˚ F. When yeast is combined with flour and other
dry ingredients, water temperature between 120˚ F and 130˚ F is best.
The water may be substituted with fresh milk or water mixed with 2% milk
powder, which may enhance bread flavor and improve crust color. Some
recipes may call for juice for the purpose of enhancing bread flavor.
INGREDIENT MEASUREMENTS
In order to make good bread, you must make sure to measure
ingredients precisely. It is strongly suggested that you use a
measuring cup or measuring spoon (included) to obtain accurate
amounts, otherwise the bread may not bake properly.
1 Tbsp. = 3 Tsp.
1 Packet Dry Yeast = 2 Tsp.
1. Weighing Liquid Ingredients
Water, fresh milk or milk powder should be measured with
measuring cups. When you measure cooking oil or other ingredients,
clean the Measuring Cup thoroughly between uses.
2. Dry Measurements
Dry measuring must be done by gently spooning ingredients into the
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Measuring Cup and then once filled, leveling off with a knife. Never
add more dry ingredients than a recipe calls for, as this could effect the
outcome of baking. When measuring small amounts of dry ingredients,
the Measuring Spoon must be used. Measurements must be level, as
any deviation from the recipe could effect the outcome of baking.
3. Adding Sequence
Always follow the sequence of adding ingredients to the Bread Pan precisely as
shown in How to Operate section. The sequence of adding ingredients is: liquid
ingredients, dry ingredients, flour, make an indentation in the flour and then add
either yeast or baking powder. Do not stir ingredients inside of the Bread Pan.
The flour should not become completely wet. The yeast can only be placed on the
dry flour and CANNOT touch the salt. After the flour has been kneaded for some
time, a beep will prompt you to add fruit and nut ingredients to the mixture if the
recipe calls for them. If the fruit or nut ingredients are added too early, the flavor
will be diminished from being mixed for too long. When you use the delay function
for a long time, never add the perishable ingredients such as eggs, milk or fruit.
Here are some recipes that you can try:
WHITE BREAD
2.0lb LOAF
1.5lb LOAF
•
1 Cup
•
1½ Cup Water
•
Water
•
1½ Tbsp. Butter
•
1 Tbsp. Butter
•
1¾ Tsp. Salt
•
1Tsp. Salt
•
2 Tbsp. Sugar
•
1½ Tbsp. Sugar
•
2 Tbsp. Powdered Milk
•
1½ Tbsp.
Powdered Milk
•
4 Cups Bread Flour
•
1½ Tsp. Dry Yeast
•
3 Cups Bread Flour
•
1½ Tsp. Dry Yeast
Use PROGRAM 1: BASIC
BUTTERMILK BREAD
1.5lb LOAF
2.0lb LOAF
•
1¼ Cup Buttermilk
•
1½ Cup Buttermilk
•
1Tsp. Salt
•
1 Tsp. Salt
•
3 Cups Bread Flour
•
4 Cups Bread Flour
•
1½ Tsp. Dry Yeast
•
1½ Tsp. Dry Yeast
Use PROGRAM 2: FRENCH
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FRENCH BREAD
2.0lb LOAF
•
1¼ Cup Water
•
1½ Cup Water
•
1Tsp. Salt
•
1¾ Tsp. Salt
•
1 Tsp. Sugar
•
1 Tsp. Sugar
•
¾ Tbsp.
Vegetable Oil
•
1 Tbsp. Vegetable Oil
•
2½ Cups Bread Flour
•
1½ Cup Wheat Flour
•
1½ Tsp. Dry Yeast
•
2 Cups Bread Flour
•
1 Cup Wheat Flour
•
1½ Tsp. Dry Yeast
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1.5lb LOAF
Use PROGRAM 2: FRENCH
ITALIAN WHITE BREAD
1.5lb LOAF
2.0lb LOAF
•
1¼ Cup Water
•
1½ Cup Water
•
1Tsp. Salt
•
1 Tsp. Salt
•
1Tsp. Sugar
•
1 Tsp. Sugar
•
¾ Tsp.
Vegetable Oil
•
¾ Tsp. Vegetable Oil
•
4 Cups Bread Flour
•
3 Cups Bread Flour
•
3½ oz. Cornmeal
•
3 oz. Cornmeal
1½ Tsp. Dry Yeast
1½ Tsp. Dry Yeast
•
•
Use PROGRAM 11: SANDWICH
OAT BREAD
2lb LOAF
1.5lb LOAF
•
1 Cup
•
1½ Cup Water
•
Water
•
4 Cups Bread Flour
•
3 Cups Bread Flour
•
¾ Cup Rolled Oats
•
½ Cup Rolled Oats
•
2¼ Tbsp. Butter
•
2 Tbsp. Butter
•
1Tsp. Salt
•
1Tsp. Salt
•
1 Tbsp. Brown Sugar
•
½ Tbsp. Brown
Sugar
•
1½ Tsp. Dry Yeast
•
1½ Tsp. Dry Yeast
Use PROGRAM 1: BASIC
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WHOLE WHEAT BREAD
1.5lb LOAF
2.0lb LOAF
•
1 Cup Water
•
1½ Cup Water
•
1 Tbsp. Butter
•
1½ Tbsp. Butter
•
1Tsp. Salt
•
1¾ Tsp. Salt
•
1½ Tbsp. Sugar
•
2 Tbsp. Sugar
•
1½ Tbsp.
Powdered Milk
•
2 Tbsp. Powdered Milk
•
3 Cups Whole Wheat Flour
•
2 Cups Whole
Wheat Flour
•
1 Cup Bread Flour
•
1½ Tsp. Dry Yeast
•
1 Cup Bread Flour
•
1½ Tsp. Dry Yeast
Use PROGRAM 3: WHOLE WHEAT
POTATO BREAD
1.5lb LOAF
•
1 Cup Water
or Milk
•
1 Tbsp. Butter
•
1 Tsp. Salt
•
1 Tsp. Sugar
•
1 Egg
•
½ Cup Mashed
Potatoes
•
3 Cups Bread Flour
•
2 Tsp. Dry Yeast
2.0lb LOAF
•
1¼ Cup Water or Milk
•
1½ Tbsp. Butter
•
1 Tsp. Salt
•
1 Tsp. Sugar
•
1 Egg
•
¾ Cup Mashed Potatoes
•
4 Cups Bread Flour
•
2 Tsp. Dry Yeast
Use PROGRAM 4: QUICK
ONION BREAD
1.5lb LOAF
2.0lb LOAF
•
1 Cup Water
•
1½ Cup Water
•
1 Tsp. Salt
•
1 Tsp. Salt
•
1 Tsp. Sugar
•
1 Tsp. Sugar
•
½ Cup Grilled
Onions
•
½ Cup Grilled Onions
4 Cups Bread Flour
3 Cups Bread Flour
•
•
1½ Tsp. Dry Yeast
1½ Tsp. Dry Yeast
•
•
Use PROGRAM 1: BASIC
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RYE BREAD
•
1¹/8 Cups
Warm Water
•
2 Tbsp. Molasses
•
1 Tbsp.
Vegetable Oil
•
1 Tsp. Salt
•
2 Cups Bread Flour
•
1 Cup Rye Flour
•
3 Tbsp. Brown
Sugar
•
¾ Tsp. Caraway
Seed
•
1½ Tsp. Dry Yeast
2.0lb LOAF
•
1¹/8 Cups Warm Water
•
2 Tbsp. Molasses
•
1 Tbsp. Vegetable Oil
•
1 Tsp. Salt
•
2½ Cups Bread Flour
•
1½ Cups Rye Flour
•
3 Tbsp. Brown Sugar
•
1 Tsp. Caraway Seed
•
2 Tsp. Dry Yeast
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1.5lb LOAF
•
Use PROGRAM 3: WHOLE WHEAT
BEER BREAD
1.5lb LOAF
2.0lb LOAF
•
¾ Cup Water
•
1 Cup Water
•
3 Cups Bread Flour
•
4 Cups Bread Flour
•
1 Tsp. Salt
•
1 Tsp. Salt
•
¼ Cup Brown
Sugar
•
¼ Cup Brown Sugar
•
12 oz. Can of Beer
•
1½ Tsp. Dry Yeast
•
12 oz. Can of Beer
•
1½ Tsp. Dry Yeast
Use PROGRAM 1: BASIC
EGG BREAD
1.5lb LOAF
2.0lb LOAF
•
1 Cup Water
•
1¼ Cup Water
•
1 Tsp. Salt
•
1 Tsp. Salt
•
1 Tsp. Sugar
•
1 Tsp. Sugar
•
1 Egg
•
2 Eggs
•
3 Cups Bread Flour
•
4 Cups Bread Flour
•
1½ Tsp. Dry Yeast
•
1½ Tsp. Dry Yeast
Use PROGRAM 1: BASIC
16
ENGLISH
HERB BREAD
1.5lb LOAF
2.0lb LOAF
•
1¼ Cup Buttermilk
•
1½ Cup Buttermilk
•
1 Tsp. Salt
•
1 Tsp. Salt
•
1 Tsp. Sugar
•
1 Tsp. Sugar
•
1¾ Tsp. Butter
•
2 Tsp. Butter
•
3 Cups Bread Flour
•
4 Cups Bread Flour
•
1 Tbsp. Mixed
Herbs
•
1½ Tbsp. Mixed Herbs
•
1½ Tsp. Dry Yeast
•
1½ Tsp. Dry Yeast
Use PROGRAM 1: BASIC
WHITE SANDWICH BREAD
1.5lb LOAF
2.0lb LOAF
•
1 Cup Water
•
1½ Cup Water
•
1½ Tbsp. Butter
•
2 Tbsp. Butter
•
1½ Tsp. Salt
•
2 Tsp. Salt
•
2 Tbsp. Sugar
•
4 Tbsp. Sugar
•
3 Cups Bread Flour
•
½ Cup Grilled Onions
•
1 Tsp. Dry Yeast
•
4 Cups Bread Flour
•
1 Tsp. Dry Yeast
Use PROGRAM 11: SANDWICH
WHOLE WHEAT SANDWICH BREAD
1.5lb LOAF
2.0lb LOAF
•
1½ Cup Water
•
2 Cups Water
•
1½ Tbsp. Dry Milk
•
2 Tbsp. Dry Milk
•
1½ Tbsp. Butter
•
2 Tbsp. Butter
•
1½ Tsp. Salt
•
2 Tsp. Salt
•
2 Tbsp. Honey
•
3 Tbsp. Honey
•
2 Cups Wheat
Flour
•
2½ Cup Wheat Flour
1½ Cup Bread Flour
1 Cup Bread Flour
•
•
1½ Tsp. Dry Yeast
1½ Tsp. Dry Yeast
•
•
Use PROGRAM 11: SANDWICH
17
RAISIN NUT BREAD
2.0lb LOAF
•
1 Cup Water
•
1¼ Cup Water
•
2 Tbsp.
Vegetable Oil
•
3 Tbsp. Vegetable Oil
•
2 Tsp. Salt
•
1½ Tsp. Salt
•
1½ Tbsp. Brown Sugar
•
1 Tbsp. Brown
Sugar
•
¾ Tsp. Cinnamon
•
¾ Tsp. Cinnamon
•
¼ Cup Raisins
•
¼ Cup Raisins
•
¼ Cup Chopped Nuts
•
4 Cups Bread Flour
•
1½ Tsp. Dry Yeast
•
¼ Cup Chopped
Nuts
•
3 Cups Bread Flour
•
1 Tsp. Dry Yeast
ENGLISH
1.5lb LOAF
Use PROGRAM 1: BASIC
CARROT BREAD
1.5lb LOAF
2.0lb LOAF
•
1 Cup Water
•
1¼ Cup Water
•
1½ Tbsp. Butter
•
1¾ Tbsp. Butter
•
3 Cups Bread Flour
•
4 Cups Bread Flour
•
1½ oz. Shredded
Carrots
•
2 oz. Shredded Carrots
1 Tsp. Salt
1 Tsp. Salt
•
•
•
1 Tsp. Sugar
•
1 Tsp. Sugar
•
1½ Tsp. Dry Yeast
•
1½ Tsp. Dry Yeast
Use PROGRAM 1: BASIC
ZUCCHINI BREAD
1.5lb LOAF
2.0lb LOAF
•
1½ oz. Water
•
1¾ oz. Water
•
1 Tsp. Salt
•
1 Tsp. Salt
•
1 Tsp. Sugar
•
1 Tsp. Sugar
•
1 Cup Shredded
Zucchini
•
1¼ Cup Shredded Zucchini
4 Cups Bread Flour
3 Cups Bread Flour
•
•
1½ Tsp. Dry Yeast
1½ Tsp. Dry Yeast
•
•
Use PROGRAM 1: BASIC
18
ENGLISH
PUMPKIN BREAD
2lb LOAF
•
1¼ Cup Pumpkin
Puree
•
1 Tsp. Salt
•
1 Tsp. Sugar
•
1¾ Tbsp. Butter
•
2 oz. Pumpkin
Seeds
•
4 Cups Bread Flour
•
1½ Tsp. Dry Yeast
Use PROGRAM 1: BASIC
BANANA NUT BREAD
1.5lb LOAF
•
1 Cup Milk
•
4 Tbsp.
Vegetable Oil
•
2 Cups Ripened,
Mashed Bananas
•
4 Eggs
•
2 Tsp. Salt
•
½ Cup White
Sugar
•
½ Cup Brown
Sugar
•
1 Cup Chopped
Walnuts
•
3 Cups AllPurpose Flour
•
2 Tsp. Baking Soda
19
Use PROGRAM 4: QUICK
PIZZA BREAD
2.0lb LOAF
•
1¼ Cup Water
•
1½ Cup Water
•
1 Tbsp. Olive Oil
•
1 Tbsp. Olive Oil
•
1 Tsp. Salt
•
1 Tsp. Salt
•
1 Tsp. Sugar
•
1 Tsp. Sugar
•
1½ Tsp. Oregano
•
¾ Tsp. Oregano
•
2 Tbsp. Grated
Parmesan Cheese
•
2½ Tbsp. Grated Parmesan Cheese
•
3½ oz. Cornmeal
•
2½ oz. Cornmeal
•
4 Cups Bread Flour
•
3 Cups Bread Flour
•
1½ Tsp. Dry Yeast
•
1½ Tsp. Dry Yeast
ENGLISH
1.5lb LOAF
Use PROGRAM 1: BASIC
SUNFLOWER SEED BREAD
1.5lb LOAF
2.0lb LOAF
•
1¼ Cup Water
•
1½ Cup Water
•
1 Tsp. Salt
•
1 Tsp. Salt
•
1 Tsp. Sugar
•
1 Tsp. Sugar
•
1¾ Tbsp. Butter
•
2 Tbsp. Butter
•
3 Cups Bread Flour
•
4 Cups Bread Flour
•
1 oz. Sunflower
Seeds
•
1¼ oz. Sunflower Seeds
1½ Tsp. Dry Yeast
1½ Tsp. Dry Yeast
•
•
Tip: Add the sunflower seeds after the
first beep. If you roast the seeds in the
oven, the taste will be more intense.
Use PROGRAM 1: BASIC
20
ENGLISH
ULTRA-FAST PESTO BREAD
1.5lb LOAF
2.0lb LOAF
•
1¼ Cup Water
•
1½ Cup Water
•
3 Tbsp. Pesto
Sauce
•
½ Cup Pesto Sauce
•
6 Tsp. Dry Milk
•
4 Tsp. Dry Milk
¹/3 Tsp. Salt
•
½ Tsp. Salt
•
•
6 Tsp. Sugar
•
4 Tsp. Sugar
•
4 Cups Bread Flour
•
3 Cups Bread Flour
•
4 Tsp. Dry Yeast
•
3 Tsp. Dry Yeast
Use PROGRAM 6: ULTRA FAST-1
CORNBREAD
1.5lb LOAF
•
1 Cup Milk
•
1 Tsp. Salt
•
¼ Cup Sugar
•
4 Eggs
•
¹/3 Tsp.
Vegetable Oil
•
½ Cup Cornmeal
•
3 Cups
All-Purpose Flour
•
5 Tsp. Baking
Powder
21
Use PROGRAM 4: QUICK
ENGLISH
DOUGH PREPARATION
You can easily prepare dough with the DOUGH program of your breed
baking machine. The dough can be further Worked and baked in your
oven. During the 2 nd kneading phase add the ingredients when you hear
the acoustic signal.In the Dough program there are no differences in
the Baking levels. We will provide the doses that can be prepared.
Here are a few recipes:
WHOLEMEAL WHEAT PIZZA DOUGH
NORMAL
DOUGH SIZE
LARGE DOUGH SIZE
•
¾ Cup Water
•
1 Cup Water
•
1¼ Cup Wheat
Wholemeal Flour
•
2 Cups Wheat Wholemeal Flour
•
1½ Tbsp. Wheat Germ
•
1 Tbsp. Wheat
Germ
•
1 Tsp. Salt
•
½ Tsp. Salt
•
3 Tbsp. Olive Oil
•
2 Tbsp. Olive Oil
•
1½ Tsp. Dry Yeast
•
1 Tsp. Dry Yeast
Use PROGRAM 8: DOUGH
When dough is ready, take out of Bread
Pan and set aside for 10 minutes.
Roll dough out into pizza shape.
Spread pizza sauce and toppings on top of pizza.
Bake in preheated 375˚ F oven for 20 minutes.
BRIOCHES
Use PROGRAM 8: DOUGH
•
1¼ Cup Water
or Milk
•
2 Eggs
Take the dough from the Bread Pan,
knead, and divide it into pieces.
•
5¼ Tbsp. Butter
Make one small and one large ball out of each piece.
•
¾ Tsp. Salt
•
¼ Cup Sugar
Place the large ball into a greased brioche
baking tin. Place the small ball on top of it.
•
2½ Cups
Bread Flour
•
2 Tsp. Dry Yeast
Leave it to rise until the volume doubles.
Whip an egg together with some sugar.
Brush mixture on the brioches and bake.
22
ENGLISH
FRENCH BAGUETTE
NORMAL
DOUGH SIZE
LARGE DOUGH SIZE
•
1½ Cup Water
•
2¼ Cup Water
•
1¾ Tbsp. Dry
Wheat Leaven
•
3½ Tbsp. Dry Wheat Leaven
•
½ Tsp. Salt
•
½ Tsp. Sugar
•
2½ Cups Bread Flour
•
1½ Cup Wheat Flour
•
2 Tsp. Dry Yeast
•
1Tsp. Salt
•
1 Tsp. Sugar
•
2 Cups Bread Flour
•
1 Cup Wheat Flour
•
1½ Tsp. Dry Yeast
Use PROGRAM 8: DOUGH
When dough is ready, divide into 2-4 parts, form
into loaf shapes and let them sit for 30-40 minutes.
Make a series of diagonal cuts on the top
surface and put the bread in the oven to bake.
CROISSANTS
•
1 Cup Water
or Milk
•
1 Egg
•
¼ Cup Butter
•
1 Tsp. Salt
•
2 Tbsp. Sugar
•
3 Cups Bread Flour
•
1½ Tsp. Dry Yeast
Use PROGRAM 8: DOUGH
Take the dough from the Bread Pan, knead,
leave it to set it aside and then knead again.
Cover the dough and put in the
refrigerator for 30 minutes.
Roll out the dough into a rectangle and brush
melted butter on it, avoiding the edges.
Place the dough in a plastic bag and set aside for
at least 1 hour or overnight in the refrigerator.
Roll out the dough into a rectangle and cut it
into 9 squares. Cut each square diagonally.
23
BRAN ROLLS
1 Cup Water
Use PROGRAM 8: DOUGH
•
½ Cup Butter
•
1 Egg
Take the dough from the Bread Pan,
cover and set aside for 10 minutes.
•
¹/3 Cup Sugar
•
¾ Tsp. Salt
•
½ Cup Bran Flakes
•
1½ Cup Bread
Flour
•
1½ Cup Whole
Wheat Flour
•
2¼ Tsp. Dry Yeast
•
1 Egg White,
Beaten and set
aside for baking
ENGLISH
•
Divide dough into 14 pieces and roll on
floured surface into long, thing rolls.
Tie rolls into individual knots. Pinch the ends
and tuck into the bottom of the knots.
Place knots onto greased baking sheets.
Cover and let rise, unrefrigerated,
until volume doubles.
Brush egg white mixture onto knots.
Bake in preheated 375˚ F oven for 15-20
minutes or until golden brown in color.
PRETZELS
LARGE
NORMAL
•
1 Cup Water
•
1¼ Cup Water
•
1½ Cup Bread
Flour
•
2 Cups Bread Flour
•
¾ Tsp. Sugar
•
½ Tsp. Salt
•
¾ Packet Dry Yeast
•
1 Egg, Slightly Beaten and Set Aside
•
Sea Salt
•
½ Tsp. Sugar
•
¼ Tsp. Salt
•
1 Tsp. Dry Yeast
•
1 Egg, Slightly
Beaten and
Set Aside
•
Sea Salt
Use PROGRAM 8: DOUGH
Remove dough from Bread Pan.
Divide the dough into pieces and form a
long, thin roll out of each piece of dough.
Form the dough into pretzel shapes and
lay them on a greased baking sheet.
Brush the egg mixture onto the pretzels
and sprinkle coarse sea salt on top.
Bake in preheated 400˚ F for 12-15
minutes. Remove immediately.
24
ENGLISH
COFFEE CAKE
NORMAL
LARGE
•
1 Cup Milk
•
1 Cup Milk
•
3 Cups Bread Flour
•
4 Cups Bread Flour
•
¼ Tsp. Salt
•
½ Tsp. Salt
•
1 Egg Yolk
•
1 Egg Yolk
•
1 Tbsp. Butter
•
2 Tbsp. Butter
•
¼ Cup Sugar
•
¼ Cup Sugar
•
1 Tsp. Dry Yeast
•
1½ Tsp. Dry Yeast
Topping:
•
2 Tbsp. Melted
Butter
•
¼ Cup Sugar
•
1 Tsp. Cinnamon
•
½ Cup Crushed
Pecans
Topping:
•
3 Tbsp. Melted Butter
•
½ Cup Sugar
•
1½ Tsp. Cinnamon
•
½ Cup Crushed Pecans
Use PROGRAM 8: DOUGH
Take dough out of Bread Pan and knead it.
Form dough into a greased and floured
round or square bread pan.
Follow the directions below to make the topping:
Brush butter onto the bread.
Mix the sugar, cinnamon and nuts together
in a bowl and spread on top of butter.
Set loaf of bread aside for 30 minutes,
unrefrigerated, and then bake in a preheated
350˚ F oven for 45 minutes, or until a toothpick
inserted into the loaf comes out clean.
25
1.
Wash fresh, ripened fruit. Peel apples, peaches,
pears and other fruits with hard peels.
2.
Always use the recommended measurements, as they are chosen especially
to work with the JAM setting on your machine. If you do not use the
correct measurements, the jam may boil too early or spill over.
3.
Weigh the fruit, cut it into small pieces or add the
jam sugar in specified quantities.
4.
Do NOT use regular sugar, as the jam will not become thick enough. Jam sugar,
or preserving sugar, has pectin added to it so that your jam will thicken.
5.
Mix the fruit with the sugar and start the JAM program.
6.
When program has completed, you can pour the jam or
marmalade into canning jars. Seal jars completely.
ENGLISH
JAMS & MARMALADES
It is easy to make jams or marmalades with your ELECTRIC
BREAD MAKER. Simply follow these instructions:
Here are some recipes that you can use to make delicious jams:
STRAWBERRY JAM
•
4 Cups Clean,
Fresh Strawberries
Cut into Pieces
or Pureed
•
2 Cups Jam Sugar
•
1 Tbsp. Lemon
Juice
Mix all of the ingredients together in the
Bread Pan with a plastic spoon.
Select the JAM program and start.
When program completes, remove the Bread
Pan using oven mitts or pot holders.
Pour jam into canning jars and seal jars completely.
MIXED BERRY JAM
•
4 Cups Frozen
Mixed Berries,
Thawed
•
2 Cups Jam Sugar
•
1 Tbsp. Lemon
Juice
Mix all of the ingredients together in the
Bread Pan with a plastic spoon.
Select the JAM program and start.
When program completes, remove the Bread
Pan using oven mitts or pot holders.
Pour jam into canning jars and seal jars completely.
ORANGE MARMALADE
•
4 Cups Peeled
and Thinly Diced
Oranges
•
½ Cup Peeled
and Thinly
Diced Lemons
•
2 Cups Jam Sugar
Mix all of the ingredients together in the
Bread Pan with a plastic spoon.
Select the JAM program and start.
When program completes, remove the Bread
Pan using oven mitts or pot holders.
Pour marmalade into canning jars
and seal jars completely.
26
ENGLISH
RETURNS & WARRANTY
SHOULD YOUR UNIT NOT WORK OR IS DAMAGED WHEN
YOU FIRST TAKE IT OUT OF THE BOX, PLEASE RETURN
IT TO THE PLACE OF PURCHASE IMMEDIATELY.
ELECTRIC BREAD MAKER / BM100
Should you have any questions, please contact us via email or at the
customer service number listed below between the hours of 8:00 AM
and 5:00 PM, Monday through Friday, Central Standard Time.
Distributed by:
Nostalgia Products Group LLC
1471 Partnership Dr.
Green Bay, WI 54304-5685
Customer Service
Phone: (920) 347-9122
Web: www.nostalgiaelectrics.com
Customer Service Inquiry
To submit a Customer Service inquiry, go to www.nostalgiaelectrics.com and
fill out the Customer Service Inquiry form and click the Submit button.
A representative will contact you as soon as possible.
This appliance is designed and built to provide many years of satisfactory
performance under normal household use. The distributor pledges to the
original owner that should there be any defects in material or workmanship
during the first 90 days of purchase, we will repair or replace the unit at
our option. Our pledge does not apply to damages caused by shipping,
mishandling or unit being dropped. A product deemed defective either from
manufacturing or being mishandled is up to the distributor’s discretion.
In order to obtain service under this warranty, please contact Nostalgia
Products Group, LLC at the telephone number listed above or by filling
out the Customer Service Inquiry Form located at www.nostalgiaelectrics.
com. This warranty does not apply to re-manufactured merchandise.
Please read these instructions carefully. Failure to comply with these instructions,
damages caused by improper replacement parts, abuse or misuse will void this
pledge to you and is being made in place of all other expressed warranties.
27