Gebruiksaanwijzing /service van het product TR900S_OM van de fabrikant Breadman
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® INS TRUCTION MANUAL & RECIPE GUIDE A UTOMA TIC BREAD MAKER TR900S_OM 9/2/03 4:31 PM Page 1.
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Additional Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
LIMITED ONE YEAR WARRANTY W arranty: This Breadman® product is warranted by Salton, Inc. to be free from defects in materials or workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the product.
1 IMPO R T ANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. 3. T o protect against electrical shock do not immerse cord, plugs, or appliance in water or other liquid.
2 ADDITIONAL IMPO R T ANT SAFEGUARDS CAUTION HOT SURF ACES: 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: During use, the internal parts of the Bread Maker and the area around the Steam V ent are HOT .
Y our Breadman ® Pro Automatic Bread Maker has a 60-Minute Power Failure Back-Up feature. If the electricity goes off, the memory will store the Course in process for up to 60 minutes. If the power comes back on within this time, the Course will resume where it left off.
4 1. Unpack and clean your Breadman ® Pro Automatic Bread Maker; see CLEANING INSTRUCTIONS. When the Breadman ® Pro is packaged for shipment, a clear plastic film is placed over the Control Panel; carefully peel it off.
5 YOUR BREADMAN ® PRO 1. Removable Lid (P/N 22396) 2. Handle 3. V iewing W indow 4. Air V ent 5. Control Panel 6. Steam V ents 7. Electric Cord with Polarized Plug 8. Course Selection 9. Oven (Baking Chamber) 10. Bread Pan Clip 11. Drive Shaft 12. Bread Pan (P/N 20275) 13.
Selection Options Select from these Bread/Dough Courses: 1. White 2. Rapid White 3. Whole Wheat 4. Rapid Whole Wheat 5. French 6. Rapid French 7. Fruit & Nut 8. Rapid Fruit & Nut 9. Deluxe Super Rapid 10. Batter Bread ™ 11. Dough 12. Pizza Dough 13.
7 KNEADING AND BAKING COURSES If, at any time during the bread making process, you need to turn the Breadman ® Pro OFF , press the STOP Button. Then unplug the unit.
Courses: 2. Rapid White, 4. Rapid French , 6. Rapid Whole Wheat, 8. Rapid Fruit & Nut The Rapid Courses: White, French, Whole Wheat and Fruit & Nut decrease the time for making your favorite bread by approximately an hour .
Course Course T otal 1st 2nd Beep 2nd 3rd Keep Name / Size Time Preheat Knead Knead Display Rise Punch Rise Punch Rise Bake Warm 1 1. White Med. 2.0 LB 3:10 2:53 50 min 2. White Dark 2.0 LB 3:20 — 5 min 20 min 3:03 40 min 10 sec 25 min 15 sec 50 min 60 min 60 min 3.
10 KNEADING AND BAKING COURSE CHAR T (CONTINUED) Course Course T otal 1st 2nd Beep 2nd 3rd Keep Name / Size Time Preheat Knead Knead Display Rise Punch Rise Punch Rise Bake Warm 6 46. Rapid French Med. 2.0 LB 2:25 2:08 55 min 47. Rapid French Dark 2.0 LB 2:35 — 5 min 20 min 2:18 20 min 8 sec 45 min —— 65 min 60 min 48.
11 KNO W YOUR INGREDIENTS It has been said that cooking is an art that relies on the creativity of the chef. Baking bread is much more of a science, since the process of combining flour , water and yeast results in a chemical reaction that produces bread.
12 KNO W YOUR INGREDIENTS (CONTINUED) Vital Wheat Gluten Gluten is manufactured from wheat flour that has been treated to remove nearly all of the starch, which leaves a very high protein content. (Gluten is the protein in the wheat that makes the dough elastic.
13 KNO W YOUR INGREDIENTS (CONTINUED) NOTE: The basic bread and dough recipes in this booklet were developed using active dry yeast. Y ou may use the chart below to substitute any quick-acting yeast (quick rise, fast rise or Bread Maker yeast) for the active dry yeast or vice versa.
14 KNO W YOUR INGREDIENTS (CONTINUED) Fats Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French bread gets its unique crust and texture from the lack of fat added. However , breads that call for fat stay fresh longer .
15 RECIPE TIPS Creating Y our Own Y east Breads Even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All of the mystery and hard work is gone.
16 RECIPE TIPS (CONTINUED) High-Altitude Baking In high-altitude areas, over 3,000 feet, dough tends to rise faster as there is less air pressure. Therefore, less yeast is necessary . For more information on High Altitude Baking guides contact: Colorado Cooperative Extension Resource Center T oll free: (877) 692-9358 E-mail: CERC@vines.
Place the ingredients into the Bread Pan. For best results, add all liquid ingredients first. Then, add all dry ingredients EXCEPT yeast, baking powder or baking soda.
Press the SELECT Button to choose the Course you want. The Operation/Keep W arm Light will illuminate.Each time the SELECT Button is pressed, it will beep and the Indicator will move to the next Course in the Display W indow . Press the CRUST Button to choose the CRUST color .
19 NOTE: When using the Dough, Pizza Dough, Pasta Dough, Batter Bread ™ or Jam Courses, steps 7 and 8 are not needed. Press the ST AR T Button to begin the Kneading Course. The Operation/Keep W arm Light will illuminate. The TIME remaining will begin to count down in the Display W indow .
20 T urn the Bread Pan upside down and shake to release the bread. Place the bread upright on a wire rack to cool 15 to 30 minutes before cutting. This allows the steam to escape. CAUTION: Be sure to remove the Kneading Paddle from the bread. CAUTION: The Bread Pan, Kneading Paddle and bread will be very hot.
NOTE! 21 USING THE 18-HOUR DELA Y BAKE TIMER Y ou can pre-program your Breadman ® Pro so that it bakes while you are at work or so that fresh bread is ready for you in the morning or the next day . Simply refer to the KNEADING AND BAKING COURSES charts in this Instruction Manual.
22 BREAD RECIPES...EASY AS 1-2-3 W e suggest starting your bread making with this White Bread Recipe. Follow the steps previously outlined in this Instruction Manual. These steps have been written to eliminate the most common errors in bread maker baking and may be helpful for any recipe.
23 BREAD RECIPES...EASY AS 1-2-3 (CONTINUED) 9. At the beep during the kneading process, check the dough ball. It will be sticky to the touch. At this time, push down any dough or flour that may be on the sides of the Bread Pan. If desired, add additional ingredients (i.
24 WHITE SOURDOUGH ST ARTER Ingredients: Active Dry Y east 2-1/4 tsp W ater , 110 ° F/43 ° C 2 cups Bread Flour 3-1/2 cups Sugar 1 TBL In a 4 quart glass container , dissolve yeast in water , 110 ° F/43 ° C; let stand 5 minutes, add flour and sugar .
25 BANANA BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Egg, large, room temperature plus 1 1 1 enough W ater , 80 ° F/27 ° C to equal 3/4 cup + 3 TBL 1 cup 1-1/2 cups Oil 1 TBL 2 TBL 3 TBL Banana Cake Mi.
DILL BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Eggs(s), large, room temperature 1 2 3 plus enough W ater , 80 ° F/27 ° C to equal 3/4 cup + 1 TBL 1 cup + 1 TBL 1 cup + 6 TBL Oil 1 TBL 2 TBL 3 TBL Suga.
27 EGG BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Eggs(s), large, room temperature 1 2 2 plus enough W ater , 80 ° F/27 ° C to equal 3/4 cup + 1 TBL 1 cup + 1 TBL 1-1/3 cups Oil 1 TBL 1-1/2 TBL 2 TBL S.
28 HONEY GRANOLA BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB W ater , 80 ° F/27 ° C 3/4 cup + 3 TBL 1 cup + 3 TBL 1-1/2 cups Oil 2 TBL 3 TBL 1/4 cup Honey 2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp .
29 PEACH BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Apricot Nectar , 80 ° F/27 ° C 5 TBL 3/4 cup 1 cup Peach Y ogurt, 80 ° F/27 ° C 3 TBL 1/4 cup 1/3 cup Carrots, uncooked and grated 5 TBL 1/2 cup 3/.
30 MILK BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Milk, 80 ° F/27 ° C 3/4 cup 1 cup 1-1/2 cups Oil 2 TBL 2 TBL 3 TBL Sugar 1 tsp 1-1/2 tsp 2 tsp Salt 1 tsp 1-1/2 tsp 2 tsp Bread Flour 2 cups 3 cups 4 .
31 BLOODY MARY BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB W ater , 80 ° F/27 ° C 1/4 cup 1/4 cup 1/4 cup Bloody Mary Mix, 80 ° F/27 ° C 1/2 cup 3/4 cup 1 cup Green Onion tops, chopped 1 TBL 2 TBL 3 T.
32 SUNFLO WER & SESAME SEED WHOLE WHEA T BREAD Ingredients: 1.5 LB 2.0 LB Egg, large, room temperature plus 1 1 enough W ater , 80 ° F/27 ° C to equal 1 cup + 2 TBL 1-1/4 cups Oil 2 TBL 3 TBL Mo.
33 WHOLE WHEA T WITH GLUTEN BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB W ater , 80 ° F/27 ° C 1 cup 1-1/4 cups 1-1/2 cups Oil 1-1/2 TBL 2-1/2 TBL 3 TBL Molasses 2 TBL 2-1/2 TBL 3 TBL Salt 1 tsp 1-1/2 t.
34 SOUTHERN BARLEY BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Egg, large, room temperature plus 1 1 1 enough W ater , 80 ° F/27 ° C to equal 3/4 cup + 2 TBL 1 cup 1-1/4 cups Oil 1 TBL 1-1/2 TBL 2 TBL H.
35 ONION RYE BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Eggs(s), large, room temperature 1 1 2 plus enough W ater , 80 ° F/27 ° C to equal 3/4 cup + 2 TBL 1 cup + 3 TBL 1-1/3 cups + 2 TBL Oil 2 TBL 3 T.
36 HONEY -BANANA WHOLE WHEA T BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Egg, large, room temperature plus 1 1 1 enough W ater , 80 ° F/27 ° C to equal 3/4 cup 1 cup 1-1/4 cups Oil 1 TBL 1-1/2 TBL 2 TB.
37 TWO CHEESE BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Egg, large, room temperature plus 1 1 1 enough W ater , 80 ° F/27 ° C to equal 3/4 cup 1 cup 1-1/4 cups Oil 2 tsp 1 TBL 1-1/2 TBL Honey 1 tsp 2 .
38 YOGURT WHOLE WHEA T BREAD Ingredients: 1.5 LB 2.0 LB Plain Nonfat Y ogurt, 80 ° F/27 ° C 3/4 cup 1 cup W ater , 80 ° F/27 ° C 1/4 cup 1/2 cup Oil 1 TBL 1-1/2 TBL Maple Syrup 1-1/2 TBL 2 TBL Sal.
39 PUMPERNICKEL BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Eggs(s), large, room temperature 1 1 2 plus enough W ater , 80 ° F/27 ° C to equal 3/4 cup + 1 TBL 1 cup + 2 TBL 1 cup + 6 TBL Oil 2 TBL 3 TBL.
40 HEARTY NUT BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB W ater , 80 ° F/27 ° C 1 cup 1-1/4 cups 1 cup + 7 TBL Oil 2 tsp 1 TBL 1-1/2 TBL Molasses 3 TBL 1/4 cup 1/3 cup Salt 1 tsp 1-1/2 tsp 2 tsp Dry Oa.
41 IT ALIAN HERB BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB W ater , 80 ° F/27 ° C 3/4 cup + 2 TBL 1 cup + 1 TBL 1-1/4 cups + 2 TBL Oil 1-1/2 TBL 2 TBL 3 TBL Sugar 1 TBL 2 TBL 3 TBL Salt 1 tsp 1-1/2 ts.
42 CINNAMON RAISIN BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB W ater , 80 ° F/27 ° C 3/4 cup 1 cup 1-1/4 cups + 2 TBL Oil 1 TBL 1-1/2 TBL 2 TBL Brown Sugar 1-1/2 TBL 2-1/2 TBL 3 TBL Salt 1 tsp 1-1/2 ts.
43 SOY HERB BREAD For best results, choose Light Crust Color. Ingredients: 1.5 LB W ater , 80 ° F/27 ° C 1-1/4 cups Oil 2 TBL Sugar 3 TBL Salt 1-1/2 tsp Dry Milk 1 TBL Dried Dill W eed 1 tsp Garlic .
44 WHITE WHEA T BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB W ater , 80 ° F/27 ° C 3/4 cup 1 cup + 2 TBL 1-1/4 cups + 2 TBL Oil 1 TBL 1-1/2 TBL 2 TBL Sugar 2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp.
45 TRAIL MIX BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB W ater , 80 ° F/27 ° C 3/4 cup 1-1/4 cups 1-1/2 cups Oil 2 TBL 3 TBL 1/4 cup Honey 2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Bread Flour 2 c.
46 SOY CINNAMON RAISIN BREAD NOTE: For best results, choose Light Crust Color . Ingredients: 1.5 LB W ater , 80 ° F/27 ° C 1 cup Oil 3 TBL Sugar 2 TBL Salt 1-1/2 tsp Dry Milk 1/4 cup Bread Flour 2-1.
47 CARROT RAISIN BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Egg, large, room temperature plus 1 1 1 enough W ater , 80 ° F/27 ° C to equal 3/4 cup 1 cup 1-1/4 cups Oil 1 TBL 2 TBL 3 TBL Sugar 2 TBL 3 T.
48 DELUXE SUPER RAPID BREADS W e suggest starting your super rapid bread baking with this Deluxe Super Rapid White Bread Recipe. Follow each step carefully , noticing that water temperatures must be 110 - 115 º F/43 - 46 º C and that Quick Rise, Rapid Rise, Bread Machine* or Instant Active Dry Y east must be used.
49 Deluxe Super Rapid Method: 1. Remove the Bread Pan from the Breadman ® Pro. Attach the Kneading Paddle onto the Drive Shaft. Have all ingredients ready . Make sure all ingredients, except water , are at room temperature. 2. Use a liquid measuring cup to measure the water (1 10 - 115 º F/43 - 46 º C) and pour into the Bread Pan.
50 Deluxe Super Rapid Course Hints for Best Results • The dough ball for the Deluxe Super Rapid Course should be a very soft, sticky to the touch, loose ball with a smooth texture.
51 DELUXE SUPER RAPID FRENCH BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB W ater , 100 º -115 º F/43 º -46 º C 3/4 cup +2 TBL 1 cup + 3 TBL 1-1/2 cups + 2 TBL Oil 1 tsp 1-1/2 tsp 2 tsp Salt 1 tsp 1-1/2.
52 DELUXE SUPER RAPID CINNAMON-RAISIN BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB W ater , 100 º -115 º F/43 º -46 º C 3/4 cup + 2 TBL 1 cup + 3 TBL 1-1/2 cups + 2 TBL Oil 2 TBL 3 TBL 1/4 cup Salt 1 t.
53 DA Y OLD BREAD RECIPES BREADED PINEAPPLE Ingredients: Chunked Pineapple 1 (15-oz) can Cornstarch 2 TBL Sugar 1/2 cup Butter 1/4 cup White Bread, 1-inch cubes 2 cups Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and sugar , add juice and margarine and heat until thick.
54 BA TTER BREAD ™ The Batter Bread ™ Course will mix and bake a pre-packaged cake mix or quick bread. SWEET CORN BREAD 1 loaf Eggs, large, room temperature 2 Milk, 80 ° F/27 ° C 1 cup Butter , .
55 CAUTION; THE OVEN CA VITY , BREAD P AN, KNEADING P ADDLE AND BREAD WILL BE VER Y HOT . USE OVEN MITTS. 7. Remove the Bread Pan from the Breadman ® Pro as soon as the Course is complete and allow the cake or Batter Bread ™ to remain in the Pan for 20 minutes on a cooling rack before removing.
56 PINEAPPLE COCONUT POUND CAKE 1 cake Eggs, large, room temperature 2 Crushed Pineapple, undrained 1 cup Butter , softened 1/4 cup Sugar 3/4 cup Salt 1/2 tsp Coconut, grated 1/2 cup All-Purpose Flour 2 cups Baking Powder 1 TBL Select Batter Bread ™ Course 10 Stir , use a spatula to fold in any flour around the sides of the Bread Pan.
57 CHEDDAR LOAF BREAD 1 loaf Eggs, large, room temperature 3 Milk, 80 ° F/27 ° C 1 cup Shortening, room temp. 1/2 cup Cheddar Cheese, shredded 1 cup Sugar 1/2 cup Salt 3/4 tsp All-Purpose Flour 2 cu.
58 BANANA NUT CAKE 1 cake Whole Eggs, large, room temperature 2 Egg Whites, room temperature 2 Sour Milk 1/3 cup Banana, mashed 1-1/2 cups Oil 6 TBL Sugar 1 cup Salt 3/4 tsp Cream of T artar 1-1/2 tsp.
59 BREAD / PIZZA / P AST A DOUGH COURSES Dough Courses Method: 1. Add ingredients to the Bread Pan in the order listed. Refer to MEASURING YOUR INGREDIENTS section of this Instruction Manual. Place the Bread Pan into the Breadman ® Pro. Push down on the rim until it fits firmly into place.
60 MAKING DOUGHS: CRUST TREA TMENTS (For use only with the Dough Courses) • Always allow optimum rising of shaped dough. • Use a pastry brush to apply glaze. • Bake as directed. Egg Y olk Glaze For a shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 TBL water or milk.
61 DINNER ROLL DOUGH Ingredients: 12 Rolls 18 Rolls 24 Rolls Egg, large, room temperature plus 1 1 1 enough W ater , 80 º F/27 º C to equal 3/4 cup 3/4 cup + 1 TBL 1-1/3 cups Oil 2 TBL 3 TBL 1/4 cup.
62 WHEA T DINNER ROLL DOUGH Ingredients: 9 Rolls 18 Rolls W ater , 80 º F/27 º C 3/4 cup 1-1/2 cups Oil 1 TBL 2 TBL Brown Sugar 2 TBL 1/4 cup Salt 1 tsp 2 tsp Dry Milk 1 TBL 2 TBL Bread Flour 1-1/4 cups 2-1/2 cups Whole Wheat Flour 1 cup 2 cups Active Dry Y east 2 tsp 2-1/4 tsp Select Dough Course 11 11 Method: 1.
63 BUTTERMILK ROLL DOUGH Ingredients: 12 Rolls 18 Rolls Cultured Buttermilk, 80 º F/27 º C 1 cup 1-1/2 cups Oil 3 TBL 1/4 cup Honey 1-1/2 TBL 2 TBL Salt 1 tsp 1-1/2 tsp Bread Flour 2 cups 3 cups Wheat Germ 1/3 cup 1/2 cup Baking Soda 1/4 tsp 1/4 tsp Active Dry Y east 1-1/2 tsp 2 tsp Select Dough Course 11 11 Butter , melted 2 TBL 3 TBL Method: 1.
64 CHEEZY GARLIC ROLL DOUGH Ingredients: 18 Rolls 24 Rolls Egg, large, room temperature plus 1 1 enough W ater , 80 º F/27 º C to equal 1 cup 1-1/3 cups Oil 2 TBL 3 TBL Sugar 1/3 cup 1/2 cup Salt 1-.
65 REFRESHING ROLL DOUGH Ingredients: 12 Rolls 18 Rolls Egg, large, room temperature plus 1 1 enough W ater , 80 º F/27 º C to equal 1 cup 1-1/2 cups Butter 1/4 cup 1/3 cup Brown Sugar 1/3 cup 1/2 c.
66 CINNAMON ROLL DOUGH Ingredients: 16 Rolls Egg, large, room temperature plus 1 enough W ater , 80 º F/27 º C to equal 1 cup Oil 3 TBL Sugar 1/3 cup Salt 1-1/2 tsp Bread Flour 3-1/2 cups Active Dry.
67 STICKY BREAKF AST BUN DOUGH Ingredients: 12 Buns Egg, large, room temperature plus 1 enough W ater , 80 º F/27 º C to equal 1-1/4 cups Oil 3-1/2 tsp Sugar 1/3 cup Salt 1-1/2 tsp Bread Flour 3-1/2.
68 BRIOCHE ROLL DOUGH Ingredients: 18 Rolls W ater , 80 º F/27 º C 1/2 cup Egg Y olks 6 Butter , cold, chipped into pieces 6 TBL Salt 1-1/2 tsp Sugar 6 TBL Dry Milk 3 TBL V anilla Extract 1/4 tsp Bread Flour 3 cups Active Dry Y east 2-1/4 tsp Select Dough Course 11 Glaze: Whisk together 2 egg yolks and 1 tablespoon water .
69 FRENCH BREAD DOUGH Ingredients: 1 Loaf W ater , 80 º F/27 º C 1-1/4 cups Sugar 1 TBL Salt 1-1/2 tsp Bread Flour 3-1/2 cups Active Dry Y east 2 tsp Select Dough Course 11 Glaze: W ater 2 TBL Salt 1/2 tsp Method 1: Place on a lightly floured surface.
70 CHALLAH BREAD DOUGH Ingredients: Regular Large Egg, large, room temperature plus 1 1 enough W ater , 80 º F/27 º C to equal 3/4 cup 1 cup + 1 TBL Oil 2 TBL 3 TBL Sugar 1-1/2 TBL 2 TBL Salt 1 tsp .
71 CREAMED SOUP BREAD BO WL DOUGH Ingredients: 4 Bowls Egg, large, room temperature plus 2 enough W ater , 80 º F/27 º C to equal 1 cup + 5 TBL Oil 2 TBL Honey 1/4 cup Dry Milk 3 TBL Salt 2 tsp Brea.
72 P ARTY DIP BREAD BO WL Ingredients: 1 Bowl W ater , 80 º F/27 º C 1-1/4 cups Sugar 1 TBL Salt 1-1/2 tsp Bread Flour 3-1/2 cups Active Dry Y east 2 tsp Select Dough Course 11 NOTE: Any 1.5 LB bread or dough recipe may be used; mix using the Dough Course.
73 ALMOND-CHERRY COFFEE CAKE DOUGH Ingredients: 1 Coffee Cake W ater , 80 º F/27 º C 1 cup Oil 1 TBL Sugar 1-1/2 TBL Salt 1-1/2 tsp Dry Milk 1 TBL Bread Flour 3 -1/4 cups Active Dry Y east 2 tsp Sel.
74 BAGEL DOUGH Ingredients: 8 Bagels W ater , 80 º F/27 º C 1 cup Sugar 1-1/2 TBL Salt 1-1/2 tsp Bread Flour 3 cups Active Dry Y east 2 tsp Select Dough Course 11 Glaze: Egg, beaten T oppings (optional): Sesame Seeds, poppy seeds, cracked wheat dry cereal, or dehydrated onions Method: 1.
75 BANANA WHEA T BAGEL DOUGH Ingredients: 12 Bagels Egg, large, room temperature plus 1 enough W ater , 80 º F/27 º C to equal 1 cup Oil 2 TBL Honey 1 TBL Salt 1-1/2 tsp Banana, mashed 1/2 cup Whole.
76 EGG BAGELS Ingredients: 12 Bagels W ater , 80 º F/27 º C 3/4 cup Egg 1 Salt 1-1/2 tsp Sugar 2 TBL Bread Flour 3 cups Active Dry Y east 2 tsp Select Dough Course 11 Method: 1. When Course is complete, remove the dough onto lightly floured surface.
77 SOFT PRETZEL DOUGH Ingredients: 16 Pretzels W ater , 80 º F/27 º C 1-1/4 cups Egg Y olk, room temperature 1 Oil 1 TBL Sugar 2 TBL Salt 1-1/2 tsp White Pepper 1/8 tsp Bread Flour 3-1/2 cups Active Dry Y east 2-1/4 tsp Select Dough Course 11 Glaze: Egg White 1 W ater 1 TBL T oppings: (optional): Kosher salt, sesame seeds Method: 1.
78 PIT A POCKET DOUGH Ingredients: 20 Pita Pockets W ater , 80 º F/27 º C 1-1/3 cups Olive Oil 8 tsp Sugar 4 tsp Salt 1-1/2 tsp Bread Flour 2 cups Whole Wheat Flour 1-1/3 cups Active Dry Y east 2 tsp Select Dough Course 11 Method: 1. Place on a lightly floured surface.
79 PIZZA CRUST DOUGH Ingredients: 1 Thick or 2 Thin Crusts 2 Thick or 4 Thin Crusts W ater , 80 º F/27 º C 3/4 cup 1-2/3 cups Oil 1 TBL 2 TBL Sugar 1 TBL 2 TBL Salt 1-1/2 tsp 2 tsp Dry Milk 1 TBL 2 TBL Bread Flour 2-1/4 cups 4-1/2 cups Active Dry Y east 1 tsp 2 tsp Select Pizza Dough Course 12 12 Method: 1.
80 RUSTIC PIZZA MARGHERIT A Ingredients: 2 Thin Crusts W ater , 80 º F/27 º C 1 cup + 2 TBL Olive Oil 1-1/2 TBL Salt 1-1/2 tsp Sugar 1-1/2 tsp Bread Flour 3 cups Active Dry Y east 1-1/2 tsp Select P.
81 FOCACCIA DOUGH Ingredients: 1 Loaf W ater , 80 º F/27 º C 1 cup Olive Oil 1/3 cup Sugar 2 tsp Salt 1-1/2 tsp Bread Flour 3 cups Dried Italian Seasoning 1 tsp Active Dry Y east 2 tsp Select Pizza .
82 P AST A DOUGH...AS EASY AS 1-2-3 The Pasta Dough Course allows you the versatility to prepare many types of dough for your baking enjoyment. Here you will find not only Pasta Dough but cookies, pie crust and dumplings to get you started. BASIC P AST A DOUGH Ingredients: 1.
83 11. Use 6 cups of boiling water for 1.0 LB of dough and cook for 10 to 15 minutes or until tender . DO NOT OVER COOK. Drain well. 12. Use in any of your favorite pasta recipes. 13. UNPLUG UNIT AND ALLO W TO COOL COMPLETEL Y BEFORE CLEANING. Clean Bread Pan after each use; DO NOT IMMERSE THE BREAD P AN IN W A TER.
84 DUMPLINGS Ingredients: 4 servings Milk, 80 ° F/27 ° C 1 cup Oil 1/2 cup Salt 1/4 tsp All-Purpose Flour 2-2/3 cups Baking Powder 4 tsp Select Pasta Dough Course 14 Method: 1. When beeper sounds on Breadman ® Pro, remove dough from Bread Pan. Place in a bowl.
85 AMARETTO RAISIN COOKIES Ingredients: 2 dozen Amaretto Liquor or V anilla Extract 1 TBL Eggs, large, room temperature 2 Butter , softened 1 cup Brown Sugar , packed 3/4 cup Raisins 3/4 cup All-Purpose Flour 2-1/2 cups Baking Powder 1-1/2 tsp Select Pasta Dough Course 14 Method for Cookies: 1.
86 JAM COURSE Jam Course Method: 1. Remove the Bread Pan from the Breadman ® Pro. Attach the Kneading Paddle onto the Drive Shaft. Have all ingredients ready . Clean fresh berries or fruit, cut into 1/2-inch cubes. Drain fruit before crushing. 2. Use a liquid measuring cup to measure the drained, crushed fruit.
87 Jam Course Hints For Best Results • Do not reduce sugar or use sugar substitutes. The exact amounts of sugar , fruit, and other ingredients are necessary for a good set. • Use only ripe fruit (not overripe or underripe) for best flavor . • Do not puree fruit.
CLEANING INSTRUCTIONS • All removable parts should be thoroughly cleaned and dried. • Store with Lid closed. Place Bread Pan into the Breadman ® Pro with Kneading Paddle inside.
89 BEFO RE CALLING FO R SER VICE Questions Answers 1 Why does the height and shape of bread differ in each loaf? The height and shape of bread may differ depending on the ingredients, room temperature and length of the timer cycle. Also, accurate measurement of ingredients is essential to make delicious bread.
90 1. Unplugged/power outage 2. Oven area is too hot (Display – – H, – – HI) 3. Oven area is too cold (Display – – L, – – LI) 4. Display reads: _ or _ 5. Ingredients spilled on heating element 6. T op Lid was open during baking 7.
91 1. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions. 2 - 3. Open Lid, remove Bread Pan and allow to cool or warm up. 4. Needs service. 5. W ait until Course is complete; unplug, allow to cool and clean. 6. Only open Lid during kneading process to check dough ball or to add ingredients.
92 SPECIFICA TIONS Power Supply 120 V ~ 60 Hz Heater 430W Kneading Motor 70W Dimension (WxDxH) Approx. 16 " x 9 " x 13 " W eight Approx.
93 RECIPE INDEX BREAD RECIPES...EASY AS 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 - 23 WHITE BREAD RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 - 23 White Bread .
RECIPE INDEX (CONTINUED) 94 Seven Grain Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 T wo Cheese Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
95 DELUXE SUPER RAPID BREADS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48 Deluxe Super Rapid White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48 - 50 Deluxe Super Rapid Country White Bread .
96 Creamed Soup Bread Bowl Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71 Party Dip Bread Bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72 Shredded Beef Dip .
If after reading this instruction booklet you still have questions about using the Breadman ® Automatic Bread Maker , please write or call: Salton, Inc. P .O. Box 7366 Columbia, MO 65205-7366 1-800-233-9054 Monday - Friday 8am - 5pm CST For more information on Salton, Inc.
Een belangrijk punt na aankoop van elk apparaat Breadman TR900S_OM (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 Breadman TR900S_OM 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 Breadman TR900S_OM vinden. Op dit manier kan je controleren of het apparaat aan jouw behoeften voldoet. Op de volgende pagina's van de handleiding Breadman TR900S_OM leer je over alle kenmerken van het product en krijg je informatie over de werking. De informatie die je over Breadman TR900S_OM krijgt, zal je zeker helpen om een besluit over de aankoop te nemen.
In een situatie waarin je al een beziter van Breadman TR900S_OM 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 Breadman TR900S_OM kunnen verkorten.
Maar de belangrijkste taak van de handleiding is om de gebruiker bij het oplossen van problemen te helpen met Breadman TR900S_OM . 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.
