Gebruiksaanwijzing /service van het product 1172X van de fabrikant Toastmaster
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R EA D AND SA V E THE S E IN ST R U C T I O N S Br ead Ma k e r U se a nd Ca re G uide R ecip e Book M odel 1 172X ?? QUESTIO NS ?? B e f o re Cont acting Y our R e tailer C all T OLL -F REE 1-8 00-9 47- 374 4 and t a lk to on e of T o a s t m a s t e r ’ s Exper t s.
- 2 - T AB LE OF CON TE NT S IMPORT ANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 BEFORE Y OUR FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
- 3 - I M P O R T AN T S AF E G U A R D S When using electric al applia nces, basi c s af e ty pre caution s sho u ld alw a ys be f o l l o w ed to re duce the r i sk of f i re, electri c shoc k and inju r y to person s, i nclud ing t h e f o l l ow i n g : 1 .
- 4 - BE F OR E Y OUR FI RST U SE U n p a c k and clean br e ad mak e r ; see CLEANING AND S T O R I N G . Place th e b re ad m ake r on a dr y , stable surf ac e awa y fr om b u r ners and a wa y from areas wh ere co ok- ing g rease or wa ter ma y spl atter on to it.
- 5 - BR EA D M AK ER IN TR O D U C T I O N n P A RT S L i d V i ew i n g W i n d o w Air E x haust H a n d l e Br e a d P an Handle K neading Blade ( Fl a t side do w n ) Br ead P a n C o n t r o l P.
- 6 - n C O N T R O L P A N E L P R OGRAM SELEC T RE CALL If you hav e star t e d yo u r brea d and a re n ot su r e w hich p r og r am you ha v e se lect ed, y o u ma y reca ll t his i n fo rm a t i o n . P ress t h e SELEC T p ad at a n y t i m e . The n u m b e r of t h e pro gr a m will appe ar i n t he di sp la y w i n d o w .
n F E AT U R E S P R O G RA M SELECT The control panel will l e t you choose dif fe rent prog r a m s. The Basic, F ast Ba ke an d S w eet p ro gra ms co n t a in a n au di bl e sign al to a dd add itiona l i n g r e d i- ents ( i .e ., r a i s i n s , nuts) or to check the d ou gh ball.
- 8 - n P R O G RA M SPECI FI CA T I O N S P ro c e s s d e l a y timer 3 : 5 0 - 1 2 : 0 0 4 : 0 0 - 1 2 : 0 0 4 : 1 0 - 1 2 : 0 0 2 : 0 9 - 1 1 : 5 9 — 4 : 0 0 - 1 2 : 0 0 3 : 0 0 - 1 2 : 0 0 4 : .
H E L P F U L H I N TS F O R B R E A D A N D D O U G H W e recommend that you read the following information before you shop for your ingredients . Y our bread maker will bake up to a 2 pound loaf of fresh bread containing approximately 4 cups of flour .
n I N G R E D I E N T S : READ BEFORE SHOPP IN G Y e a s t : The Num ber O n e Ingredi ent F or all pr ogr a ms exce pt f a s t bake we used RED S T A R ® A c t i v e Dr y Y ea st when we de veloped the bread r e c i p e s . H o w ev e r , RED S T A R ® QUICK•RISE ™ Y east ma y als o be us ed.
Flou r is best k ept in an air ti ght container . I f you are storing the f l o ur fo r a l o ng period of t ime , you ma y w ant to k e ep it in the freez er as the refr i g e r a tor t e nds t o dr y it out.
C o f f ee cr eamer , non-d air y creame r or dr y b u t t e r milk ma y be substitu ted f or dry m i lk in e qual propor t i o n s. Liqu id mi lk 80°F/2 7°C ma y be sub stituted f or water in equal proportions fo r all bread progr am s excep t f a s t b a k e.
- 13 - P RO G R A M M I N G n P R O GRAMMI N G BRE AD MAKER PR O G R A M S 1 2 3 Ope n the lid and rem ov e the bre ad pan b y pulling st r a i g h t u p , using the handle.
Pre ss S T A R T . T h e time left f o r the progr am to be finished is dis- p l a y e d . The time r wil l co unt d ow n . Th e Basic , Swe et and F ast B a k e prog ram s wi ll bee p to a dd a d dition al i n g re dients dur i ng the second knea d a nd/or chec k t h e dough b a l l .
n P R OGRA M M ING DE LA Y T I M E R Th e de la y ed timer can be set to dela y b read ma kin g up to 12 hours . At the selecte d time, deli- ci o u s br e ad w ill b e ready . The del a y w o r ks f or all progr ams e xcept F ast Bake . Add al l ingredi ents to the bread pan in the or der listed.
- 16 - R E C I P E S n BR EA D . . . AS E AS Y AS 1 - 2 - 3 1 . Add ingred ients to t he b read pan i n the o rder listed. R e f e r to Helpfu l Hints for Bread and D o ugh f o r measuring i nf o rm a t i o n . Place t he br ead pan in the bread mak e r .
n B R E A D W e suggest star ting y our bread ba king with t h i s Whi te Br e ad Recipe . F o l l o w eac h step ca re fully . These steps hav e bee n writte n to eli minate the most common err ors i n bread make r baking a n d m ay be helpfu l f o r an y re c ipe.
MAPL E BRE AD 1 poun d 2 pounds w ater 80°F/27 °C 3/4 cup 1 cup o i l 2 1/2 T B L 1/4 c up maple syr u p 1/4 cup 1/3 c up maple fla v o ri n g 1/4 t sp 1/2 t sp s a l t 1 tsp 2 tsp bread flour 2 cup.
- 19 - EG G BREAD 1 p o und 2 poun d s egg(s ) room temperat ure plus 1 2 enou gh water 80°F/27°C to equal 3/4 c up 1 1/4 cups o i l 2 T B L 1/4 cup s u g a r 4 tsp 3 T B L s a l t 1 1/2 tsp 1 T B L.
- 2 0 - SOUR DOUGH ST A RT E R a c t i v e dr y y e a s t 2 1/4 tsp w ater 110 °F/4 3°C 2 cup s bread flour 3 1/2 cups s u g a r 1 T B L In a 4 q ua r t glass container , dissolv e yeast in w at er 11 0°F /43°C; l et stand 5 min u t e s , add flour a nd s u g a r .
B A N ANA G RANO LA BREAD 1 p o und 2 pounds w ater 80° F/27 °C 3/4 c up 1 1/4 cups + 3 T B L o i l 2 T B L 5 T B L h o n e y 2 T B L 3 T B L banana fla v o ri n g 1/2 t sp 1 tsp s a l t 1/2 tsp 2 t.
H O L I D A Y BREA D 1 1 /2 pounds w ater 80°F/27 °C 1/4 c up milk 80° F/27°C 3/4 c up o i l 2 T B L s u g a r 1/4 c up s a l t 1 tsp bread flour 3 cup s a c t i v e dr y y e a s t 2 3/4 tsp P ro .
S O Y ALMOND FR UIT B R E AD 1 1/2 pounds w ater 80°F/27 °C 1 cup + 2 T B L o i l 3 T B L almon d e x t ra c t 1/2 t sp s u g a r 2 1/2 T B L s a l t 1 1/2 tsp d r y milk 1 1/2 T B L bread flour 2 1.
- 2 4 - S O Y CINNA MON RAISIN BREAD 1 1/2 pounds w ater 80°F/27 °C 1 cup + 2 T B L o i l 2 T B L s u g a r 2 T B L s a l t 1 tsp d r y milk 1/4 c up bread flour 2 1/2 cups s o y flour 1/2 c up a c .
- 25 - TR AI L MIX B REA D 1 pound 2 pounds w ater 80°F/27 °C 3/4 cup + 1 T B L 1 cup + 1 T B L o i l 2 1/2 T B L 5 T B L h o n e y 2 T B L 3 T B L s a l t 1 tsp 2 tsp bread flour 2 cup s 4 1/4 cups.
B ANANA BREAD 1 poun d 1 1/2 pounds egg r oom temperature plus 1 1 enough wat er 80°F/27°C to equal 1/2 c up + 3 T B L 3/4 cup + 3 T B L o i l 4 tsp 2 T B L banana cak e mix* 2/3 c up 1 cup bread fl.
- 27 - D ILL BR EAD 1 p o und 2 pounds egg ( s ) room te mperat ure plus 1 3 enough plain y o g u r t 80°F/ 27°C to equal 3/4 cup 1 1/2 cups o i l 1 T B L 7 tsp s u g a r 4 tsp 3 T B L s a l t 1 1/2.
WH OLE W H E A T B REA D 1 p o und 2 p o unds w ater 80°F/27 °C 3/4 c up + 3 T B L 1 cup + 6 T B L o i l 2 T B L 3 T B L b r o wn sugar 1/4 c up 6 T B L s a l t 1 1/2 tsp 2 1/4 tsp d r y milk 2 T B .
WH ITE W H E A T BREA D 1 p o und 2 pound s w ater 80° F/27 °C 3/4 c up 1 1/4 cups + 2 T B L o i l 1 T B L 2 T B L s u g a r 2 T B L 3 T B L s a l t 1 tsp 2 tsp d r y m ilk 1 T B L 2 T B L bread flo.
WH O L E W H E A T CIN NAMO N R AISI N W ALN UT BREAD 1 poun d 2 pounds egg w hite(s) room temperature plus 1 2 enough wat er 80°F/27°C to equal 3/4 c up 1 1/4 cups o i l 1 1/2 T B L 2 1/2 T B L m o.
C A R A W A Y R YE BREAD 1 p o und 2 pound s egg(s ) room temperat ure plus 1 2 enough wat er 80°F/27°C to equal 3/4 c up + 2 T B L 1 cup + 5 T B L o i l 1 T B L 2 T B L h o n e y 2 T B L 1/4 c up d.
- 32 - ONI ON R YE BREAD 1 poun d 2 pounds egg(s ) room temperat ure plus 1 2 enough wat er 80°F/27°C to equal 3/4 c up + 2 T B L 1 cup + 5 T B L o i l 1 T B L 2 T B L h o n e y 2 T B L 1/4 c up d r.
3 3 n F A S T B A K E B R E A D . . . A S E A S Y A S 1 - 2 - 3 The Fast Bake progr am, with hotter rise and bake temperatures, is con venient for baking a hot fresh loaf of bread in under an hour . The longer bread prog rams, with lower rise and bake tem - peratures, will bake a taller more de veloped loaf of bread.
- 34 - F A S T B A K E B R E A D S W e suggest starting your fast bake bread baking with this White Bread Recipe . Refer to Helpful Hints for Bread and Dough for measuring information.
I T ALIAN B REA D 1 p ou n d 2 pou n ds wa ter (110°-115 °F/4 3°-46°C) 1 cup + 1 T B L 1 1/2 cups + 1 T B L o i l 4 tsp 2 T B L s u g a r 2 T B L 1/4 cup s a l t 1 tsp 2 tsp d r y milk 1 T B L 2 T.
H ONEY G R AN OLA BREAD 2 pounds w ater (11 0°-1 15°F/43°-46° C) 1 1/2 cups + 1 T B L o i l 6 T B L h o n e y 2 1/2 T B L s a l t 2 tsp d r y m ilk 3 T B L bread flour 4 1/4 cups gr anola cereal 1.
P E P P E R ON I PIZZA BREAD 1 p o und 2 pound s w ater (11 0°-1 15°F/43° -46°C) 3/4 c up + 3 T B L 1 1/2 cups + 2 T B L o i l 1 T B L 3 T B L pepper oni, thi nly sliced 1/2 cup 1 cup P a r mesan .
- 38 - n D A Y OL D BRE A D RE C IP ES BR EADED PINE APPLE c h u n k ed pineapple 1 15-oz can c o rn s t a r c h 2 T B L s u g a r 1/2 cup b u t t e r 1/4 cup white bread, 1 inch cube s 2 cup s D r a in pineapple , re se r v e juice . Add enough water to j uic e to e q ual 1 cup .
n D O U G H S . . . A S E A S Y A S 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Refer to Helpful Hints for Bread and Dough for measuring information. Place the bread pan in the bread maker . 2. Close the lid. Select Dough prog ram and press STAR T .
Method 1. Remov e the bread pan from the bread maker . Attach the kneading blade onto the shaft. Make sure all ingredients, except water, are at room temperature . 2. Place whole uncrack ed eggs in a bowl of warm water for 15 minutes to bring to room temperature .
Method 1. With oiled hands, e v enly press dough into a greased 9 x 13 inch pan. Using your fingertips, mak e indentations in the dough. 2. C o ver a nd le t r ise in a w a r m place f or 30 m inutes or unti l a lm o st double in size. Wh ile the dough is r i s i n g , select the topping and prepare.
Method 1. Place on a lightly floured surface . Divide into pieces and shape. 2. Place in a greased baking pan. Co v er and let rise in a warm place for 1 hour or until double in size.
Method 1. Place on a lightly floured surface . Roll into a 12 x 18 rectangle . Starting with the longest side, roll up tightly, pressing the seams to seal and tapering each end. 2. Place the loaf on a greased baking sheet, co v er and let rise in a warm place for 40 minutes or until double in size.
Method 1. Place on a lightly floured surface . Divide into pieces and shape. 2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-garlic mixture . Place coated side up in a greased baking pan, drizzle any remaining topping o v er rolls.
Method 1. Place on a lightly floured surface . Divide into pieces and shape. 2. Combine orange peel and sugar . Dip pieces in melted butter and then in orange peel-sugar mix- ture. 3. Place coated side up in greased baking pan. Drizzle any remaining topping o v er rolls.
Method 1. Place on a lightly floured surface . Divide into thirds, making 3 (10 inch long for regular, 13 inch long f or large) ropes with tapered ends . Pinch ropes together at one end, braid together . Pinch together at other end and secure braid. 2.
Method 1. Place on a lightly floured surface . Divide and press onto a 12 inch pizza pan, raising edges . 2. Spread pizza sauce o v er the dough and sprinkle with toppings. 3. Bake 425°F/218°C for 20 minutes or until crust is golden brown around edges.
Bagel Recipes Method 1. Place on a lightly floured surface . Divide into pieces . Roll each in a smooth ball, making a hole in the center of each with thumbs . Gently pull to make a one-inch hole. 2. Place on a greased baking sheet. Cov er and let rise in a warm place for 30 minutes or until double in size.
Method 1. Place on a lightly floured surface . Roll into a 15 x 10 inch rectangle . Combine filling ingredients and spread o v er dough within 1/2 inch of edges . Starting with longest side, roll dough up tightly, press- ing edges to seal. 2. Place roll, seam-side down, on a greased baking sheet and join the ends to form a ring; pinch to seal.
Method 1. Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 rolls, (12 x 24 inch rectangle for 24 rolls) and spread with butter . Combine remaining filling ingredients and sprinkle o ver butter . Roll up tightly, jelly-roll style, starting with the longest side and cut into one inch slices.
Method 1. Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 rolls (12 x 24 inch rectangle for 24 rolls) and spread with butter . Combine remaining filling ingredients and sprinkle o ver dough. Roll up tightly, jelly-roll style, starting with the longest side and cut into one inch slices .
Method 1. Place dough on a lightly floured surface and cut into pieces . Roll each piece into a 16 inch rope . Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop . 2. Place on a greased baking sheet 1 1/2 inches apart.
Method 1. Place dough on a lightly floured surface and divide into 4 equal pieces . Shape into 4 smooth round balls and place on a greased baking sheet. 2. Co v er and let rise in a warm place for 1 hour or until double in size. 3. Bake at 350°F/177°C for 25-30 minutes or until done .
Method 1. Place dough on a lightly floured surface . Shape into a large smooth round ball and place on a greased baking sheet. 2. Cov er and let rise in a warm place for 1 hour or until double in size. 3. Bake at 350°F/177°C for 30-40 minutes or until done .
5 5 CL EANI NG & ST O R I N G AL W A YS UNPLUG THE UNIT AND ALLO W T O COOL COMPLETELY BEFORE CLEANING. CAREFULLY UNP ACK THE BREAD MAKER AND REMOVE ALL P A CKAGING MATERIALS. A n y service requ iring disass embly , other tha n the cleaning de s cr ibed below , m ust be p e r f ormed by an authorize d serv ice r e pres enta t ive .
5 6 BE F O R E CAL LI N G F OR S ER V I C E n Q UESTION S A ND ANSW E RS 1 2 3 4 5 6 7 W h y do e s the height and sh ap e of bread diff e r in each loaf? The b r ead has a n un u s u a l a r o m a .W hy ? The kneading bl ade comes ou t with the bread.
5 7 n CHECK LIST S l i c e s u n e v en & s t i ck y S h o r t & d e n s e t ex t u r e Bread f a l l s / c o a r s e t ex t u r e B r e a d rises too m u c h / c o a r s e t ex t u r e Sides .
1 . Plug into 120 V ~ 60 Hz outle t. R e f e r to p o w er o u tage instr u c t i o n s. 2 . Op en li d, remov e bread pan and a llo w t o c ool . 3 . Need s se r v i c e. 4 . W ait until progr am i s c o mp l ete; unplug, allow to cool and cle an. 5 .
5 9 n S E R VI CE I NFO RM A T I O N Pleas e ref e r to w a r r anty stat ement t o deter mi ne i f in-w a r r a nty ser vi ce a p pl ies. Thi s ap pliance must b e serviced by a T oastma s ter a u t hor i z ed se r vice center . U n a u t h o ri z ed service wil l v oid w a r ra n t y .
N OT E S 6 0.
N OT E S 6 1.
6 2 N OT E S.
RE CI P E IN DE X 6 3 B R E A D S B a n a n a. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 6 Bana na Gr a n o l a . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
ONE Y E AR L I M I T ED W A R R A N T Y T o a s t m a s t e r I n c . w a r r a n t s t h i s p r o d u c t , t o o r i g i n a l p u r c h a s e r , f o r one y e a r f r o m p u r c h a s e d a t e to be free of de fe cts in ma terial a nd w o rk m a n s h i p .
Een belangrijk punt na aankoop van elk apparaat Toastmaster 1172X (of zelfs voordat je het koopt) is om de handleiding te lezen. Dit moeten wij doen vanwege een paar simpele redenen:
Als u nog geen Toastmaster 1172X heb gekocht dan nu is een goed moment om kennis te maken met de basisgegevens van het product. Eerst kijk dan naar de eerste pagina\'s van de handleiding, die je hierboven vindt. Je moet daar de belangrijkste technische gegevens Toastmaster 1172X vinden. Op dit manier kan je controleren of het apparaat aan jouw behoeften voldoet. Op de volgende pagina's van de handleiding Toastmaster 1172X leer je over alle kenmerken van het product en krijg je informatie over de werking. De informatie die je over Toastmaster 1172X krijgt, zal je zeker helpen om een besluit over de aankoop te nemen.
In een situatie waarin je al een beziter van Toastmaster 1172X bent, maar toch heb je de instructies niet gelezen, moet je het doen voor de hierboven beschreven redenen. Je zult dan weten of je goed de alle beschikbare functies heb gebruikt, en of je fouten heb gemaakt die het leven van de Toastmaster 1172X kunnen verkorten.
Maar de belangrijkste taak van de handleiding is om de gebruiker bij het oplossen van problemen te helpen met Toastmaster 1172X . Bijna altijd, zal je daar het vinden Troubleshooting met de meest voorkomende storingen en defecten #MANUAl# samen met de instructies over hun opplosinge. Zelfs als je zelf niet kan om het probleem op te lossen, zal de instructie je de weg wijzen naar verdere andere procedure, bijv. door contact met de klantenservice of het dichtstbijzijnde servicecentrum.
